Paleo Lemon Cupcakes
If you love lemon this recipe is for you!
this is a great dessert for the family and friends.
Paleo and dairy free friendly.
Enjoy some lemon cupcakes!
Prep Time
12 Minutes
Cook Time
25 to 30 Minutes
Total Time
38 to 42 Minutes
Servings
12
Ingredients
Lemon Cake
- 2 Tbsp coconut oil, melted
- 3/4 cup honey
- 2 large eggs, at room temperature
- 1/2 cup freshly squeezed lemon juice
- 3 cups finely ground blanched almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
Lemon Coconut Frosting
- 1 can of coconut cream (can left in fridge to harden)
- 1/4 cup Lakanto powdered sugar
Directions
Lemon Cupcakes:
- Preheat the oven to 325°F and line a cupcake pan with cupcake liners.
- In a bowl, mix together the wet ingredients: coconut oil, honey, eggs, and lemon juice, using a fork.
- Add the dry ingredients and lemon zest to the bowl, mixing thoroughly.
- Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean. The cupcakes should have a golden brown top and sides.
- Allow the cupcakes to cool completely before removing them from the pan.
Coconut Frosting:
- Open the can of coconut cream and scoop out only the hardened coconut cream into a bowl.
- In a small bowl, mix all the frosting ingredients well using a spoon or fork until smooth and clump-free, resembling frosting.
- Once cupcakes are cooled off completely place the coconut frosting on top and enjoy!!!
Notes: Be sure the cupcakes are completely cooled off before placing the frosting or the frosting will melt.
Paleo Lemon Cupcakes
Servings 12
Equipment
- nonstick cupcake pan
Ingredients
Lemon Cake
- 2 tbsp melted coconut oil
- ¾ cup honey
- 2 eggs
- ½ cup squeezed lemon juice
- 3 cups almond flour
- ½ tsp sea salt
- 1 tsp baking soda
Lemon Coconut Frosting
- 1 can coconut cream left in fridge to harden
- ¼ cup Lakanto powdered sugar
Instructions
Lemon Cupcakes:
- Preheat the oven to 325°F and line a cupcake pan with cupcake liners.
- In a bowl, mix together the wet ingredients: coconut oil, honey, eggs, and lemon juice, using a fork.
- Add the dry ingredients and lemon zest to the bowl, mixing thoroughly.
- Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean. The cupcakes should have a golden brown top and sides.
- Allow the cupcakes to cool completely before removing them from the pan.
Coconut Frosting:
- Open the can of coconut cream and scoop out only the hardened coconut cream into a bowl.
- In a small bowl, mix all the frosting ingredients well using a spoon or fork until smooth and clump-free, resembling frosting.
- Once cupcakes are cooled off completely place the coconut frosting on top and enjoy!!!
- Notes: Be sure the cupcakes are completely cooled off before placing the frosting or the frosting will melt.