Gluten Free Lemon Cupcakes

My latest obsession: lemons, lemons, lemons.  They are so flavorful and fresh, I have been putting them in just about everything lately, so why not cupcakes?

Gluten Free Lemon Cupcakes

  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 6 eggs
  • 1/2 cup almond flour, packed
  • 1/2 cup coconut flour, packed
  • 1 teaspoon baking soda
  • zest and juice of one lemon
  1. Preheat oven to 325.
  2. Whisk together melted butter, honey and eggs.
  3. Stir in dry ingredients.
  4. Add zest and lemon juice.  Whisk until combined.
  5. Scoop into 12 lined cupcake tins.  Bake for 20-25 minutes, until they test clean with toothpick.
  6. Cool and frost with Vanilla Yogurt Frosting.  Top with fresh berries and additional lemon zest if desired.

*for an even more lemony surprise, fill the center of each cupcake with lemon curd.

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8 Responses to Gluten Free Lemon Cupcakes

  1. tammy says:

    I LOVE lemon, too!! :)

  2. nicole bobik says:

    I’m going to try these with a strawberry or raspberry sauce or lemon glaze.. mmm looove lemons! I make a sour cream and lemon pound cake with lemon glaze that my whole house loves. Can’t wait!

  3. Just made these Sunday night – they turned out great! And I have enough made to have one with each lunch – the perfect healthy treat! Perfect amount of Lemony-ness. I am addicted to lemon-flavoured things too. Thanks for another great recipe!

  4. Lori says:

    Can you use coconut oil instead of butter?

  5. priscilla says:

    These cupcakes have great taste and texture! I would like to know how to fill these with the lemon curd?? Is it after they are cooked? I don’t make fancy desserts very often!

    Thank you.

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