Lemon Cupcakes (Paleo) (Edit recipe)

I don’t know about you but something about citrus is always fresh and delicious. I love all citrus.

The first thing our son learned to make was homemade lemonade. So when I received some huge fresh local organic lemons in a farm box I decided I’d make some cupcakes. I usually bake on the weekends and these were a treat!

You can use any citrus it works the same and will be just as tasty.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	146
Fat:	6 g
Carbohydrates:	24 g
Protein:	1 g
Cholesterol:	6 g
Sodium:	205 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by Aloha Healthy Eats

View original recipe

Serves: 12

Ingredients

3 whole Eggs, room temp
.25 cup Coconut Milk, full fat, shake can well before opening
2 Tbsp Ghee, room temp
.5 cup Maple Sugar
.5 cup Coconut Sugar
1 tsp Vanilla Extract
1 whole Lemon zest
2.5 cups Almond Flour
.5 cup Tapioca Starch
1 tsp Baking Soda
.5 tsp Sea Salt

Glaze

1 whole Lemon, juiced
.5 cup Tapioca Starch
.5 cup Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees and prepare cupcake pan with liners.
Mix all liquid ingredients in a large bowl and stir until well combined.
In a smaller bowl add all dry ingredients and stir until combined.
Add dry ingredients into liquid and stir until no or very few lumps.
Using an ice cream scoop fill each cupcake liner with one level scoop.
Bake for 19-20 minutes, or until toothpick comes out clean.
Let cool completely.
Prepare glaze.
The exact measurements will depend on what consistency you prefer the end result, just play around with adding powdered sugar or juice until you get it how you want it.
Spoon on top and enjoy!