These easy AIP and Paleo Lemon Olive Oil Cupcakes are light, fluffy and bright. They’re perfectly paired with a vegan vanilla buttercream frosting for a delicious grain-free, spring treat.
These AIP/paleo Lemon Olive Oil cupcakes are a light and refreshing, grain-free Spring dessert and are perfect to make for Mother’s Day! The ingredients all come together quickly in one bowl and the cupcakes bake in just 20 minutes. They’re so easy and simple to make and can be enjoyed year-round!
The combination of grain-free and nut-free flours with extra virgin olive oil, unsweetened applesauce and full fat coconut milk creates soft and tender, fluffy and light cupcakes. These dairy-free, gluten-free, AIP lemon cupcakes are so rich in moisture and texture even without eggs. They’re paired beautifully with a light and creamy, dairy-free vanilla frosting and topped with lemon zest for a subtle, delicious pop of citrus.
HERE ARE THE MAIN INGREDIENTS IN THESE PALEO/AIP LEMON CUPCAKES WITH OLIVE OIL:
- tigernut flour, cassava flour, coconut flour – this is the grain-free, gluten-free flour mix that provides the best texture and consistency for this recipe. I do not recommend any substitutions to this combination
- coconut or maple sugar – unrefined, natural sweetener of your choice
- unsweetened applesauce – this helps to create the soft, moist texture of these cupcakes and lends a light, naturally sweet flavor
- sea salt, baking soda, gelatin, vanilla extract – baking staples
- olive oil and full fat coconut milk – these are the dairy-free fats in this recipe that lend the perfect amount of moisture to the cupcakes. I used extra virgin olive oil and full fat, additive free coconut milk. I haven’t tried any other substitutions here.
- palm shortening, tapioca starch, maple syrup, vanilla extract – for the frosting
- lemon juice and lemon zest – I recommend using freshly squeezed lemon juice for that signature lemon-y ‘zing’. Decorate with slices of lemon and additional lemon zest (optional).
STEP-BY-STEP LEMON OLIVE OIL CUPCAKE INSTRUCTIONS
- First, preheat the oven to 375F and line cupcake pan with 6 cupcake liners.
- To a large bowl, add tigernut flour, cassava flour, coconut flour, coconut or maple sugar, sea salt, baking soda and gelatin. Stir to combine.
- Then, make a well in the center of the bowl and add olive oil, unsweetened applesauce, vanilla, full fat coconut milk and lemon juice. Stir to combine. Batter consistency should be thick but light.
- Next, fold in lemon zest.
- Distribute the batter into cupcake pan and bake in oven for 20 minutes.
- While the cupcakes bake, make frosting.
- Combine all frosting ingredients in a large bowl. Whisk or beat until combined.
- Allow cupcakes to cool completely before frosting.
- Finally, garnish with lemon zest and sliced lemon wedges if desired.
PALEO LEMON OLIVE OIL CUPCAKES FAQs
Can I make any changes to the flour combination to suit my dietary needs?
This blend of grain-free flours achieves the perfect consistency and I don’t recommend any substitutions. If you want to learn more about combining grain free flours, check out my Secrets to Grain Free Baking Guide.
Can I make these coconut free?
The coconut flour and full fat coconut milk are key to the texture and moisture of this recipe. If you’re looking for coconut-free cakes, try this Apple Spice Cake with Olive Oil or this Nut-Free Paleo Fruitcake.
Can I make this recipe vegan?
This recipe uses gelatin as a binder. I haven’t tried any alternatives so can’t guarantee the result. If you can tolerate flax, you can try flaxseed meal or a flax egg and let us know how it works!
How do I store these AIP/paleo lemon cupcakes with olive oil?
Store these cupcakes in a sealed container at room temperature for 2 days or in the fridge for up to 5 days.
Can I make the Vanilla Frosting in advance?
Yes, you can make this vegan vanilla buttercream frosting in advance. You can store it in the fridge, but it will harden a bit. Before you ice the cupcakes, allow frosting to come to room temperature and whisk once more until desired consistency is achieved.
Can I substitute the palm shortening in the Icing?
If you want to avoid palm shortening you can try drizzling the cupcakes with this Lemon-Coconut Glaze or check out these other recipes and tips for making easy AIP Frosting.
If you try these Paleo Lemon Olive Oil Cupcakes I’d appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
LOOKING FOR MORE LEMON-FLAVORED, GRAIN-FREE, AIP AND PALEO TREATS? TRY THESE:
- Lemon Glazed AIP Blueberry Donuts
- Gluten-free Vegan Lemon Bars
- Lemon Blueberry Banana Bread
- Gluten-free Lemon Raspberry Bread
HERE ARE SOME OTHER EASY, AIP AND PALEO CAKES YOU MIGHT ENJOY:
CHECK OUT THESE OTHER REFRESHING, AIP/PALEO CITRUS Eats:
- Guacamole with Preserved Lemon
- Grilled Asparagus with Orange
- Avocado Grapefruit Salad
- Honey Brûléed Grapefruits
- Cucumber Mango Salsa
Paleo Lemon Olive Oil Cupcakes
- Total Time: 30 minutes
- Yield: 6 cupcakes 1x
- Diet: Gluten Free
Description
These easy Paleo Lemon Olive Oil Cupcakes are super moist, rich and tender. They’re perfectly paired with a lemon-vanilla frosting for a delicious grain-free, AIP spring treat.
Ingredients
Lemon Olive Oil Cupcakes
- 3/4 cup tigernut flour
- 1/4 cup cassava flour
- 1/4 cup coconut flour
- 3 TBSP coconut or maple sugar
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 1.5 tsp gelatin
- 1/4 cup olive oil
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 cup full fat, additive-free coconut milk
- 2 TBSP lemon juice
- 1 TBSP lemon zest
Lemon Vanilla Frosting
- 1 cup palm shortening
- 1/4 cup tapioca starch
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- pinch of sea salt
- Lemon zest and sliced lemon for garnish (optional)
Instructions
- Preheat oven to 375F and line cupcake pan with 6 liners.
- To a large bowl add tigernut flour, cassava flour, coconut flour, coconut or maple sugar, sea salt, baking soda and gelatin. Stir to combine.
- Make a well in the center of the bowl and add olive oil, unsweetened applesauce, vanilla, full fat coconut milk and lemon juice. Stir to combine. The batter consistency should be thick but light.
- Fold in lemon zest.
- Distribute batter evenly into cupcake pan.
- Bake in middle rack of oven for 20 minutes.
- While the cupcakes bake, make frosting.
- In a large bowl or the bowl of stand or handheld mixer combine palm shortening with tapioca starch, maple syrup, vanilla extract, and a pinch of sea salt. Whisk or beat until combined.*
- Allow cupcakes to cool completely before frosting.
- Garnish with lemon zest and sliced lemon wedges if desired.
Notes
*If making frosting in advance, store in fridge. Allow to come to room temperature and whisk before frosting the cupcakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
`my mom love it so much. she is on the AIP and happy with it!
These look & sound amazing! Although, I’ve had a gelatin allergy since childhood and am wondering if there might be a substitute? I imagine it’s a pretty important ingredient that helps bind it.
If you can tolerate seeds you can try a flax or chia egg though I’m not sure it’s as “strong” as the gelatin
So excited to try these soon. I am curious if I could sub out the coconut sugar for dates? I know it might change the texture, but I don’t care for the taste of coconut sugar & hoping to use items already on hand. Thanks in advance for your response & for sharing this recipe!
Hello! I think date sugar could work but I wouldn’t swap a granulated sugar for a liquid sugar because it will change the texture of the baked good.
Excellent. Love the texture and flavor.
Wow! It’s my birthday today and I love anything lemon so made these bad boys. They are amazing! Used maple sugar and sprinkled the icing with lemon zest. Everyone really liked them. I’ve been on AIP for 103 days, was on keto previously. My whole family preferred these to the keto lemon cupcakes. Tastes so much better with natural sugar and texture was amazing and moist. I was surprised at how good the icing was too since I’m used to using butter with keto. I added a bit more vanilla extract to it. I highly recommend these cupcakes! Thank you Nicole for a killer recipe. 🙂
Can these be frozen with the icing?
So glad you enjoyed! Yes the icing can be frozen too; though I do recommend warming the cupcakes before reserving once frozen and wouldn’t do so if they’re iced. Rather, I’d let them sit out until they’re at room temp.
Will these cupcakes (minus the icing) freeze well?
Yes they will!
Do you think tigernut milk would work for this recipe? Thank you!
I’m not sure it’d have enough fat. If you eat nuts I’d try something fattier like cashew milk
Can these be made without the lemon for a vanilla cupcake? looking to make something for valentines day.
Thanks!!
Sorry for the delayed response. I’d say omitting the lemon will leave these tasting less like vanilla and more like tigernut flour so I wouldn’t recommend
These are so addictive! Thankfully they are healthy too! Thank you so much for this delicious cupcake recipe! Highly recommend! Making them again today just because.
Hi! We have no tiger nut flour in my country. Is there any other flour that can be used to replace de tiger nut flour? Tks!
Hi Ro, you could try almond if you tolerate nuts, though I haven’t tried myself so no guarantees
These look delicious! Do you think it could be made into a single cake instead of cupcakes?
I haven’t tried. You’d have to adjust the bake time. Let us know if you try!
We have multiple food allergies/intolerances in my family and I’m always on the hunt for delicious vegan, nut and gluten-free recipes. Thought I’d give these a try for a Mother’s Day brunch and these cupcakes did not disappoint! Very moist and not overly sweet. A hint of lemon. My husband and kids gave them a big thumbs up! Thank you for sharing!