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5 from 1 vote

Gluten-Free Triple Lemon Cupcakes

Gluten-Free Triple Lemon Cupcakes Recipe made with lemon juice, zest, and lemon curd. A tart, flavorful, sweet, and citrus treat for any time
Course Dessert
Cuisine American
Keyword Gluten-Free Gluten-Free Olive Oil Triple Lemon Mini Cupcakes, Gluten-Free Gluten-Free Olive Oil Triple Lemon Mini Cupcakes Recipe, Gluten-Free Olive Oil Triple Lemon Cupcakes, Gluten-Free Olive Oil Triple Lemon Cupcakes Recipe, Gluten-free Triple Lemon Cupcakes, Gluten-free Triple Lemon Cupcakes Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 18 cupcakes
Calories 103kcal
Author LaRena Fry

Equipment

1 24 cupcake tin
1 measuring

Ingredients

Instructions

  • First, preheat the oven to 350 F.
  • 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

Serving: 18servings | Calories: 103kcal | Carbohydrates: 7g | Protein: 1g