Paleo Lemon Cupcakes

I don’t know about you but something about citrus is always fresh and delicious. I love all citrus.

The first thing our son learned to make was homemade lemonade. So when I received some huge fresh local organic lemons in a farm box I decided I’d make some cupcakes. I usually bake on the weekends and these were a treat!

You can use any citrus it works the same and will be just as tasty.

I hope you have fun with this recipe and try the different fruits to see which you prefer.

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Paleo Lemon Cupcakes

Yield: 12

Author: Martha Saunders

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

I love these citrus cupcakes, you can easily make them lemon, lime, or orange.

Ingredients

Cupcakes

• 3 eggs
• 1/4 cup coconut milk, full fat (shake well)
• 2 Tbsp ghee
• 1/2 cup maple sugar
• 1/2 cup coconut sugar
• 1 tsp vanilla
• Zest from one lemon (or other citrus)
• 2 1/2 cups almond flour
• 1/2 cup tapioca flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Lemon glaze

• Juice from half lemon (or less depending on desired consistency)
• 1/2 cup - 1 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees and prepare cupcake pan with liners.
2. Mix all liquid ingredients in a large bowl and stir until well combined.
3. In a smaller bowl add all dry ingredients and stir until combined.
4. Add dry ingredients into liquid and stir until no lumps.
5. Using an ice cream scoop fill each cupcake liner with one scoop.
6. Bake for 19-20 minutes, or until toothpick comes out clean.
7. Let cool completely.
8. Prepare glaze. The exact measurements will depend on what consistency you prefer the end result, just play around with adding powdered sugar or juice until you get it how you want it. Spoon on top and enjoy!

Nutrition Facts

Calories

273.04

Fat

16.12 g

Sat. Fat

3.6 g

Carbs

29.47 g

Fiber

2.48 g

Net carbs

26.98 g

Sugar

18.57 g

Protein

6.46 g

Sodium

232.37 mg

Cholesterol

47.32 mg

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