Lemon Cupcakes With Maple Cream Cheese FROSTING!
How to make these cupcakes?
These cupcakes are moist, dense like a good rich cake, and lightly sweetened with maple syrup. They contain no yucky gluten free starches or blends. They are made with Coconut Flour!
I chose a cream cheese frosting, which has only 3 ingredients, the cream cheese, a little maple syrup and vanilla. I bought organic cream cheese with probiotics for this frosting, and it came out super delicious. I love a good cream cheese frosting 🙂
If you are dairy free try a tofu frosting. Extra firm tofu + maple syrup + blender. Refrigerate overnight and keep refrigerated until ready to use. It’s a bit looser than a regular frosting – but tastes great and I love it.
I added lemon zest to the cupcake batter and I love the lemon flavor it imparts, but you can feel free to leave it out and just make them as vanilla cupcakes.
Since you are making these with coconut flour, instead of white flour, the batter consistency is a bit thicker than a regular cupcake recipe. You will need to spoon the batter into your cupcake tins, and then even out the tops with your fingers or the back a spoon. The tops won’t spread as you bake them. These cupcakes definitely need a frosting to look pretty. But with or without frosting, they taste divine.
My kids and husband’s yoga instructor all loved them. I was surprised when my 10 year old son said, I really like the lemon and coconut flavors. I was surprised he picked up on that! Super kid taste buds.
It’s important that your eggs and maple syrup are at room temperature. Otherwise, the coconut oil will freeze up when you add it and will create little hard pellets. If its easier, heat your coconut oil and maple syrup in a small sauce pan. Then add to a bowl with your room temperature eggs.
3 large eggs, at room temperature
½ cup coconut oil, either soft or melted
½ cup maple syrup, at room temperature
½ teaspoon vanilla extract
Zest from 1 lemon, optional
½ cup coconut flour
¼ teaspoon sea salt
½ teaspoon baking soda
1 8oz bar or container cream cheese
3 Tablespoons maple syrup
½ teaspoon vanilla extract
Preheat oven to 350 degrees.
Line 10 muffin cups with paper liners. Or grease the muffin cups with coconut oil.
With a hand blender, mix the eggs, coconut oil, maple syrup, vanilla and lemon zest until combined.
Add the coconut flour, sea salt, baking soda, and mix until combined.
Spoon the batter evenly into 10 muffin cups.
Bake for 25 minutes.
Cool before frosting.
Use a hand blender to whip the cream cheese, maple syrup, and vanilla until fully combined.
I’ve collected a very useful video of how to make lemon cupcakes EASILY.