Desserts & Cakes/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Lemon Cupcakes with Chocolate Avocado Frosting

lemon cupcakes

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!

MY LATEST VIDEOS

 

 

lemon cupcakes

4 from 1 vote
lemon cupcakes
Lemon Cupcakes & Chocolate Avocado Frosting
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A low carb lemon cupcake topped with a creamy chocolate avocado frosting.

Course: Cupcakes, Dessert
Cuisine: American
Keyword: cupcake recipes, Easy cupcakes, healthier buttercream frosting
Servings: 6 Cupcakes
Calories: 201 kcal
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
  1. Instructions
  2. Pre-heat the oven to 200C/400F degrees.
  3. Blend together the butter, eggs, erythritol, coconut milk, lemon zest and juice
  4. Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  5. Pour into cupcake cups or a greased muffin tray.
  6. Bake for 20 minutes and allow to cool.
  7. 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!
  8. Slather the topping over the lemon cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
  9. Eat and enjoy!
Recipe 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 Facts
Lemon Cupcakes & Chocolate Avocado Frosting
Amount Per Serving (1 Cupcake)
Calories 201 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

lemon cupcakes

 

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

 Follow me on Facebook for extra bits and fun! https://www.facebook.com/DivaliciousRecipes

 

You Might Also Like

1 Comment

  • Reply
    Lemon Cupcakes with Chocolate Avocado Frosting - Low Carb Yogurt
    March 23, 2016 at 3:47 pm

    […] Continue Reading >>> […]

  • Leave a Reply

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close