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lemon cupcake

Lemon Cupcakes

Course: Cupcakes, Dessert
Cuisine: American
Keyword: coconut flour recipes, lemon cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 cupcakes
Calories: 210kcal
Author: Angela Coleby
Lemon cupcakes with a lemon cream cheese frosting.
Print Recipe


  • 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)


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


  • 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 


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.


Serving: 1cupcake | Calories: 210kcal | Carbohydrates: 5.5g | Protein: 4.2g | Fat: 19.3g | Fiber: 2.9g