Desserts/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Lemon Cupcakes with Chocolate Avocado Frosting

lemon cupcakes

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Light and moist lemon cupcakes made from coconut flour with a delicious chocolate avocado topping.

Since I have baked these the Chief Taster requests for a batch almost every week for a “treat'”.   They are deliciously light and lemony and the avocado and chocolate frosting goes well with the lemon cake.   I was eating a chocolate avocado pudding one day and thought that this would make a lovely cake topping.  I was right.  The coconut oil gives it a lovely gloss too.   I slathered it on my cupcakes but you could pipe it on.  (I need a new icing bag!)

lemon cupcakes

The lemon cakes are delicious by themselves so feel free to either have them “bare” or use another topping.  If you are an avocado fan though, try the topping!  It’s great by itself and I had a happy time eating the leftover topping!

 

 

lemon cupcakes

lemon cupcakes

Lemon Cupcakes & Chocolate Avocado Frosting

A low carb lemon cupcake topped with a creamy chocolate avocado frosting.
4.34 from 3 votes
Print Pin Rate
Course: Cupcakes, Dessert
Cuisine: American
Keyword: cupcake recipes, Easy cupcakes, healthier buttercream frosting
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Cupcakes
Calories: 201kcal
Author: Angela Coleby

Ingredients

Cake

  • 1/4 cup Coconut flour
  • 1/4 cup Butter, melted
  • 1/4 cup Erythritol (or sugar substitute of your choice)
  • 2 tablespoons Coconut milk
  • 3 Eggs
  • 1 Lemon - juice & zest
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt

Topping

  • 1 Avocado peeled and stone removed
  • 1/3 cup Cocoa powder
  • 1 tablespoon Coconut oil
  • 1 tablespoon Coconut milk
  • 2 teaspoons Ground erythritol or sugar substitute of your choice

Instructions

  • Instructions
  • Pre-heat the oven to 200C/400F degrees.
  • Blend together the butter, eggs, erythritol, coconut milk, lemon zest and juice
  • Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  • Pour into cupcake cups or a greased muffin tray.
  • Bake for 20 minutes and allow to cool.
  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
  • Slather the topping over the lemon cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
  • Eat and enjoy!

Notes

Makes 6 delicious cup cakes.
Nutritional Info per cupcake (no topping) 139 Calories, 12g Fat, 4g Protein, 5g Carb, 2g Fibre, 3g Net Carb
Nutritional Info per cupcake (with topping) 201 Calories, 18g Fat, 5g Protein, 9g Carb, 5g Fibre, 4g Net Carb
 
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1Cupcake | Calories: 201kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Fiber: 4g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

 

lemon cupcakes

 

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