Lemon Cupcakes
Lemon Cupcakes
These are scrumptious (my daughter’s word) cupcakes - sweet, light and lemony. The addition of yogurt and olive oil makes for a fluffier cupcake even though it is made primarily of almond flour, which can be quite dense. We top these with lemon icing and a strawberry and everyone is happy!
Prep time: 15 minutes Cook time: 22 minutes
Ingredients:
Cake Ingredients:
3 large eggs, room temperature
1 tsp lemon zest (from 1-2 lemons)
¼ cup pure honey (no additives)
1 tsp vanilla (no sugar added)
2 TBSP extra virgin olive oil
2 TBSP 24-hour fermented yogurt (if SCD) or Greek yogurt
¼ tsp sea salt
1 tsp baking soda
2 ½ cups blanched almond flour - not almond meal (I use Wellbees)
1 TBSP coconut flour
Icing Ingredients:
⅓ cup palm shortening
⅓ cup raw unfiltered creamy honey - the Y.S. Eco Bee Farms is a brand I use often, but any honey similar to this in texture (meaning not runny honey) and color will work
1 tsp freshly squeezed lemon juice
Directions:
Preheat the oven to 350 degrees.
In a large bowl, beat together the eggs, lemon zest, honey, vanilla, olive oil and yogurt.
Add in the salt and baking soda and beat again for minutes.
Mix in the almond and coconut flour and blend well, making sure everything is well incorporate.
Spoon the batter into a muffin tin and bake for about 20-22 minutes, or until a toothpick placed in the center a muffin comes out clean. Let the muffins cool in the pan for 10 minutes and then place on a cooling rack.
Once the cake is completely cooked, liberally frost the cupcakes. Garnish with some strawberries or raspberries for a pop of color! These can be stored in the refrigerator if you want the frosting to harden a bit.
