Bright lemon zest and juice cut through a tender almond flour crumb in these sunny little cupcakes, with a touch of honey and coconut oil keeping every bite moist and rich. The batter comes together fast in two bowls, no fancy equipment required, and bakes up golden with just the right springy structure for a proper cupcake. On top, whipped coconut cream flavored with more honey and lemon zest turns fluffy and light, piped into soft swoops that hold their shape beautifully. Finish with a curl of lemon peel for a bakery-worthy look that's still simple enough for a weekend afternoon. This one's an easy favorite to reach for when you want a naturally gluten free treat that doesn't feel like a compromise at all.
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Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream solidifies and separates from the liquid.
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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