Enjoy these lemon lavender cupcakes with coconut flour as a delightful treat for brunch, afternoon tea or any special occasion. Their delicate flavors and moist texture are sure to captivate your taste buds.
Light, lemon cupcakes are topped with a rich Swiss meringue buttercream frosting flavored with a sugar free lavender syrup. The two flavors go very well together and the lavender is not too overpowering.
The Swiss meringue buttercream frosting is delicious enough to eat by itself and the delicate fragrance of lavender is perfect for summer. These were a surprise hit with the Chief Taster who did not look impressed when I mentioned the word "lavender" next to cupcake. However, one bite convinced him to go in for another!
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Ingredients
For these lavender lemon cupcakes we used one of our favorite coconut flour cupcake recipe ingredients. For the topping, we tried a Swiss Meringue buttercream frosting but this can be changed to a low carb frosting of your choice.
- Coconut flour - finely ground coconut flour.
- Melted butter - unsalted.
- Sweetener - use allulose, monk fruit or a low carb sweetener of your choice.
- Almond milk - can be substituted with coconut milk.
- Eggs - use at room temperature.
- Lemon - the one in the photo is a local Saint Lucia lemon before you wonder why the surface is bumpy! We use the rind and juice of a medium lemon.
How to make keto lemon cupcakes
You can use this low carb lemon cupcake recipe just as it is or add another topping if you are not a fan of a lavender buttercream frosting.
Mix the dry and wet ingredients in separate bowls.
Add the wet mixture to the dry and mix well.
Pour into cupcake liner baking tin.
Bake until firm.
Sugar Free Swiss Meringue Buttercream Frosting
You could use a plain buttercream frosting or a cream cheese frosting for these cupcakes but we wanted to try a Swiss Meringue buttercream frosting as it is firm to pipe with a silky, smooth texture.
Lavender Frosting Ingredients
- Sweetener - we used allulose.
- Egg whites - with the leftover yolks use them in our Coconut Flan recipe.
- Butter - use at room temperature.
- Lavender Syrup - we use our keto lavender syrup to flavor this frosting.
How to make sugar free Swiss Meringue Buttercream Frosting
Swiss meringue buttercream frosting is made by whipping together egg whites and sweetener over a double boiler until the sweetener dissolves. Then, it's whipped into stiff peaks before adding softened butter, one tablespoon at a time, until the frosting is smooth and creamy.
Whisk egg whites and allulose over simmering water.
Remove from the heat and whisk for 15 minutes until firm and thick.
Gradually add the butter a small portion and a time and whisk.
The frosting will thicken.
Spoon a small portion aside in a separate bowl.
Stir in the lavender syrup and taste test. Add coloring for a deeper color is optional.
Coconut Flour Cupcake Recipe Tips
Use fresh lemon zest and juice for the best flavor. The zest provides a bright citrus aroma and flavor, while the juice adds acidity to balance the sweetness of the cupcakes. Be careful not to include the bitter white pith when zesting the lemon.
Coconut flour tends to absorb a lot of moisture, which can result in dense and dry cupcakes if not properly balanced. To combat this, you can add additional wet ingredients such as eggs, yogurt or milk to keep the cupcakes moist.
Keep a close eye on the cupcakes while they're baking, as coconut flour cupcakes can quickly go from perfectly moist to dry. Bake them until a toothpick inserted into the center comes out clean, but be careful not to overbake.
Storage
Since coconut flour tends to retain moisture, it's best to store the cupcakes in the refrigerator, especially if you live in a humid climate. The cooler temperature will help preserve the cupcakes' freshness and prevent them from spoiling quickly.
Coconut flour-based baked goods are best enjoyed within a few days of baking for optimal freshness and flavor. Be sure to consume the cupcakes within 3-4 days for the best taste and texture.
More coconut flour cupcakes
Enjoy an Afternoon tea with a collection of cupcakes and choose from these low carb coconut flour recipes.
Mini Chocolate Chilli Cupcakes
Keto Lemon Lavender Cupcakes
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Ingredients
Cupcakes
- ¼ cup coconut flour
- ¼ cup melted butter
- ¼ cup allulose or other low carb sweetener
- 2 tablespoons almond milk
- 3 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice add more to taste
- ½ teaspoon baking powder
- ¼ teaspoon salt
Lavender Frosting
- 2 large egg whites
- ½ cup allulose or other low carb sweetener
- ½ cup butter, room temperature
- ½ teaspoon vanilla
- 1 pinch salt
- 3 teaspoons keto lavender syrup add more to taste
Instructions
Make the cupcakes
- Pre-heat the oven to 180C/350F degrees and like a muffin tin with cupcake liners.
- Mix the dry and wet ingredients in two different mixing bowls.
- Add the wet mixture to the dry mixture and mix thoroughly.
- Pour the mixture into the muffin tin.
- Bake for 20 minutes and allow to cool.
Make the Lavender Swiss Meringue Butter Cream Frosting
- Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water.
- In the heatproof bowl, whisk together the egg whites and low carb sweetener.
- Continuously whisk the egg white mixture while it's over the simmering water. Heat the mixture until it reaches 160°F (71°C) on a candy thermometer (takes about 3 minutes). This step ensures that the egg whites are safe to eat.
- Once heated, transfer the bowl to a stand mixer or use a hand mixer. Whip the egg white mixture on high speed until stiff peaks form and the mixture has cooled to room temperature. This can take about 8-10 minutes.
- Reduce the mixer speed to medium-low. Add the softened butter, one tablespoon at a time, until it's all incorporated. This will take a few minutes. The mixture may look curdled at first, but keep mixing until it becomes smooth and creamy.
- Add the vanilla, salt and lavender syrup. Stir in the syrup a teaspoon at a time, testing for taste until you have a light floral taste. Add lilac food coloring for a more vibrant color (optional).
- Pipe the frosting over the cupcakes. Decorate with lemon zest and lavender buds for a stunning presentation.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
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