Gluten-Free Triple Lemon Cupcakes are soft, moist, and tangy. How do they get to be triple lemon cupcakes? First and foremost, they have fresh lemon zest and lemon juice. Plus they have a lemon curd filling. These sweet and tart lemon cupcakes are a decadent treat for any time. These tasty decadent citrus little cakes are a perfect snack or dessert. Hence, they are Cram packed with citrus flavor for a zingy sweet bite. These cupcakes are the things dreams are made of.
Gluten-Free Triple Lemon Cupcakes
Why Use Olive Oil?
Of course, Europeans tend to make a lot of cakes out of olive oil. Indeed, cakes made with olive oil will stay moist for longer than other cakes. Not to mention, the lighter tender crumb. The floral notes of the olive oil pair with citrus nicely. Incidentally, it has antioxidants, and anti-inflammatory properties. as well as other benefits.
Triple Lemon Cupcakes:
Triple lemon flavor means citrus in every bite. Needless to say, these cupcakes are filled. Simply bake a batch cut out the center and fill with lemon curd. Can be topped with lemon curd as well.
Cupcakes:
Using a cookie scoop is undoubtedly, the most professional and easiest way to fill a cupcake paper. However, only fill each paper 3/4 of the way. In any event, a 24-cupcake tin is not necessary. Largemouth lids and rings can be used instead. Store in an airtight container in the fridge or freeze. They can be frozen frosted or unfrosted for up to 4 months. Simply defrost before eating.
Monk fruit Sweetener can be purchased on Amazon.
Gluten-Free Triple Lemon Cupcakes
Ingredients:
- 1/2 cup + 4 Tbsp cassava flour
- 1/2 cup + 4 Tbsp almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 whole eggs
- 1/2 cup of monkfruit sweetener
- zest of two lemons
- 1/2 cup of coconut milk
- 1/2 cup of olive oil
- 5 tbsp lemon juice
- 1/2 cup of lemon curd
Directions:
First, preheat the oven to 350 F. Second, combine the cassava flour, almond flour, baking powder, baking soda, salt, and lemon zest stir until combined. Third, combine the coconut milk and lemon juice and let sit for 10 minutes. Blend eggs, and monkfruit sweetener using a mixer until well blended. Combine the avocado oil and coconut milk until thoroughly combined. Finally, add 1/2 of the flour mixture to the egg mixture. Next, scrape down the sides of the bowl and add in the remaining flour mixture. Lastly, add the coconut and oil mixture.
In conclusion, generously fill 16 cupcake liners with batter 3/4 of the way up. Bake for 18 – 21 minutes or until a toothpick comes out clean from the center of a cupcake or two. Remove from the oven. Allow them to cool for 5 minutes. Before placing it on a cooling rack. Core out the centers of all the cupcakes almost all the way to the bottom. Fill the centers with lemon curd. Eat frosted or unfrosted. Decorate with sprinkles, lemon zest, and slices of lemon, Makes approximately 18 cupcakes and or 54 mini cupcakes.
Gluten-Free Triple Lemon Cupcakes
Equipment
Ingredients
- 1/2 + 4 cup + tbsp Cassava Flour
- 1/2 + 4 cup + tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 whole eggs
- 1/2 cup monkfruit sweetener
- zest of two lemons
- 1/2 cup of coconut milk
- 1/2 cup olive oil
- 5 tbsp lemon juice
- 1/2 cup lemon curd
Instructions
- Second, combine the cassava flour, almond flour, baking powder, baking soda, salt, and lemon zest and stir until combined.1/2 + 4 cup + tbsp Cassava Flour, 1/2 + 4 cup + tbsp almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, zest of two lemons
- Third, combine the coconut milk and lemon juice and let sit for 10 minutes.1/2 cup of coconut milk, 5 tbsp lemon juice
- Blend eggs, and monkfruit sweetener using a mixer until well blended.2 whole eggs, 1/2 cup monkfruit sweetener
- Combine the avocado oil and coconut milk until thoroughly combined.1/2 cup olive oil
- Finally, add 1/2 of the flour mixture to the egg mixture.
- Next, scrape down the sides of the bowl and add in the remaining flour mixture.
- Lastly, add the coconut and oil mixture.
- In conclusion, generously fill 18 cupcake or 54 mini cupcake liners with batter 3/4 of the way up.
- Bake for 18 - 21 minutes or until a toothpick comes out clean from the center of a cupcake or two.
- Remove from the oven.
- Allow to cool for 5 minutes before placing on accooling rack.
- Core out the centers of all the cupcakes almost all the way to the bottom.
- Fill the centers with lemon curd.1/2 cup lemon curd
- Eat frosted or unfrosted.
- Decorate with sprinkles, lemon zest, and slices of lemon,
- Makes approximately 18 cupcakes and or 54 mini cupcakes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 21 mg | 7 % |
| Sodium 137 mg | 6 % |
| Potassium 40 mg | 1 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 7 % |
| Calcium | 4 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
