Lemon Cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Keyword: coconut flour recipes, lemon cake

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 210kcal

Author: Angela Coleby

Lemon cupcakes with a lemon cream cheese frosting.

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US Customary - Metric

Ingredients

½ cup butter, unsalted melted
½ cup erythritol or low carb sweetener
4 eggs
1 lemon juice & zest
½ cup coconut flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup water (optional)

TOPPING

4 oz Cream cheese softened
¼ cup butter, unsalted softened
2 tablespoons erythritol, ground into a powder
1 tablespoon lemon juice

Instructions

Pre-heat the oven to 200C/400F degrees.
Blend together the butter and erythritol,
Add the eggs one at a time and mix.
Add the 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.
Add the optional water if the batter is too thick.
Add the optional water if the batter is too thick.
Pour the mixture into cupcake cases.
Bake for 20 minutes until firm. Remove from the oven 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

Notes

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