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 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:
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