High Fructose Corn Syrup Free Paleo Almond Flour Lemon Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.9(23)
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 ½ cups blanched almond flour
- ¼ cup tapioca starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs
- ⅓ cup honey
- ¼ cup coconut oil, melted and cooled
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp pure vanilla extract
For the frosting
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- thin lemon slices or curls, for garnish (optional)
Instructions
- 1
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.
- 2
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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