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
- Preheat oven to 325.
- Whisk together melted butter, honey and eggs.
- Stir in dry ingredients.
- Add zest and lemon juice. Whisk until combined.
- Scoop into 12 lined cupcake tins. Bake for 20-25 minutes, until they test clean with toothpick.
- 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.
I LOVE lemon, too!! :)
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!
Sounds really good Nicole! Lemon glaze, good idea :)
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!
Thanks Michelle! I love anything lemon too :)
Can you use coconut oil instead of butter?
Did you try this with coconut oil?
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.