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    Home » Desserts

    Lemon Cupcakes with Chocolate Avocado Frosting

    Published: Mar 23, 2016 · Updated: Apr 10, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianPaleo

    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

    Angela Coleby
    A low carb lemon cupcake topped with a creamy chocolate avocado frosting.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Cupcakes, Dessert
    Cuisine American
    Servings 6 Cupcakes
    Calories 201 kcal

    Ingredients
     
     

    Cake

    • ¼ cup Coconut flour
    • ¼ cup Butter, melted
    • ¼ cup Erythritol (or sugar substitute of your choice)
    • 2 tablespoons Coconut milk
    • 3 Eggs
    • 1 Lemon - juice & zest
    • ½ teaspoon Baking powder
    • ¼ teaspoon Salt

    Topping

    • 1 Avocado peeled and stone removed
    • ⅓ 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: 1CupcakeCalories: 201kcalCarbohydrates: 9gProtein: 5gFat: 18gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more info.

    [amazon_link asins='B00MFC5JVQ,B01FRQ5D4Y,B01N6437ZN' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='8fa3a752-7a1c-11e8-bbbf-7b636958dfe4']

     

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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