Paleo Lemon Cupcakes Recipe

This dish for Paleo Lemon Cupcakes is a tasty and sweet gluten-free dessert, made with fresh lemon juice and sweetened with honey. Leading with your favorite Paleo-friendly icing or leave the icing off for a easy and deliciously bright sweet treat.

Paleo Lemon Cupcakes

When I think of 3 hobbies I delight in that feel like an escape to me, the 3 leisure activities that right away leap into my mind include reading, working out (or doing something active outside) and baking. They all feel like something I do for myself to recharge– my me time– and if every day consisted of more of each, I ‘d be a pleased camper!

When I want to get and loosen up lost in another world prior to bed, reading is best at night. Exercising is wonderful in the morning and begins my day with a boost of energy and endorphins. And after that there’s baking … To me, baking feels nearly indulgent. An ideal Sunday afternoon activity that permits me to just concentrate on developing something scrumptious for my family. A classic activity that reminds me of connecting on an apron and baking cookies with my mommy when I was a little girl and eating way too much oatmeal raisin cookie dough.

Paleo Lemon Cupcakes Recipe

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I like placing on some music and essentially destroying our kitchen with unclean dishes, a dusting of flour and a path of crumbs. (Note: I did not say cleaning up after baking is one of my preferred pastimes.).

Lemon Paleo Cupcakes

This past Sunday, I made my third attempt at Paleo lemon cupcakes and thank goodness these cupcakes lastly turned out well! I like exploring in the kitchen area however Paleo and gluten-free baking is a little bit of a beast for me. If I’m not following a cookbook or online recipe precisely, it will frequently take me numerous attempts to come up with a creation that we would deem a real success in our house. Thankfully Ryan and I are the least picky eaters in the world, so we have actually still managed to eat our way through way-too-dense muffins, pancakes that basically taste like ground up almonds and cake that crumbled into pieces on the very first piece.

However these cupcakes passed the trial run from people outside of the Stomachs-of-Steel Fagan household.

Two of my close sweethearts have children who do not consume dairy and one of them also does not consume gluten, so I attempt to make some Paleo and gluten-free snacks they can enjoy when we all get together on celebration and these cupcakes passed the young child trial run when I served them up yesterday, too!

These Paleo lemon cupcakes are lower in sugar than most cupcakes (particularly if you leave the icing off, which is what we did for the little ones– does that make them muffins?) and the tasty lemon taste stands out completely against the light sweet taste of honey.

Active ingredients

  • 1/2 cup coconut flour.
  • 1/4 teaspoon salt.
  • 1/2 teaspoon baking soda.
  • 4 eggs.
  • 1/4 cup melted coconut oil (I like this. coconut cooking oil. from Carrington Farms. It’s already melted and totally flavorless.).
  • Passion of one large lemon.
  • Juice of one large lemon.
  • 1/2 cup honey.
  • 1/2 teaspoon vanilla extract.

Instructions

  1. Preheat oven to 350 degrees. Combine coconut flour, baking soda and salt in a large bowl.
  2. In a little bowl, whisk 4 eggs. Stir in coconut oil, lemon juice, lemon zest vanilla and honey.
  3. Using a mixer, gradually mix egg mixture into coconut flour mix up until the batter appears smooth with no swellings. (It may take a while to blend and the batter will appear rather liquidy.).
  4. Spoon the batter into a. silicone muffin pan. sprayed with cooking spray.
  5. Location into the oven and bake for 20-22 minutes. Enable to cool totally prior to icing the cupcakes.

Essential note: I highly suggest baking these cupcakes in a. silicone muffin pan. without muffin liners. I have actually made them both in a traditional muffin pan with liners and in a silicone muffin pan sprayed with cooking spray.without.liners and discovered that the cupcakes slip right out of the silicone muffin pan and tend to adhere to cupcake liners a bit. (I made two batches to photo for this post and photographed them both ways.).

For the icing, I diverted from Paleo and made Sprinkles’. lemon buttercream icing. that was really tempting. This if you are following a Paleo diet plan. vanilla creme icing. looks fantastic and I would recommending adding lemon passion to illuminate the icing with natural lemon taste.

Enjoy!

Article source: http://www.pbfingers.com/paleo-lemon-cupcakes/

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