April 9, 2021
Lemon Cupcakes with Lavender Frosting
Bright and lemony cupcakes are topped with a lightly flavored lavender buttercream for a spring treat.
Servings: 16
Calories: 308kcal
Ingredients
Cupcakes
- 1/2 cup butter softened
- 3/4 cup allulose
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 4 tablespoons lemon juice 2 lemons
- 1/2 cup heavy cream
- 3 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup protein powder sugar-free vanilla flavor (I like Jay Robb)
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Frosting
- 3/4 cup butter softened
- 3/4 cup monk fruit powdered, or 1 1/2 cups allulose
- Pinch of salt
- 1-2 drops lavender oil start with one and add to taste
- 3 tablespoons heavy cream
- natural food color optional
Instructions
- Preheat the oven to 325ĀŗF. Line 16 wells of two cupcake tins with paper liners and set aside.
- Combine the butter and allulose and beat with a hand (or stand) mixer. Mix for 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating until fully incorporated before adding the next. Beat in the vanilla, lemon extract, lemon juice, and cream.
- Add the remaining dry ingredients and mix briefly until evenly combined.
- Scoop the batter evenly between the lined cupcake tins.
- Bake at 325ĀŗF for 22-26 minutes, or until a toothpick inserted into the center of one comes out clean. Set aside to cool.
- While the cupcakes cool, prepare the frosting. Beat the butter, powdered sweetener, and salt for 5-8 minutes, or until smooth, light, and fluffy. Add the lavender oil, cream, and color. Beat until combined and then transfer to a piping bag. Pipe onto fully cooled cupcakes and serve.
Notes
Serve the frosted cupcakes within a few hours of frosting. You can freeze frosted cupcakes but make sure they come to room temperature before consuming so that the buttercream is a good texture.
Nutrition Facts
Lemon Cupcakes with Lavender Frosting
Amount per Serving
Calories
308
% Daily Value*
Fat
29
g
45
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
45
mg
15
%
Sodium
203
mg
9
%
Potassium
56
mg
2
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
830
IU
17
%
Vitamin C
2
mg
2
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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