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Paleo Lemon Olive Oil Cupcakes (AIP, Nut-free, Egg-free)

May 3, 2022 Modified May 4, 2022 By Nicole 3 Comments
This post may contain affiliate links.

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.

close up shot of a lined, lemon garnished cupcake with several cupcakes in the background.

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.

Image of a bitten paleo lemon olive oil cupcake

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).
close up shot of a paleo lemon olive oil cupcake with frosting and garnish

STEP-BY-STEP LEMON OLIVE OIL CUPCAKE INSTRUCTIONS

  1. First, preheat the oven to 375F and line cupcake pan with 6 cupcake liners.
  2. To a large bowl, add tigernut flour, cassava flour, coconut flour, coconut or maple sugar, sea salt, baking soda and gelatin. Stir to combine.
  3. 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.
  4. Next, fold in lemon zest.
  5. Distribute the batter into cupcake pan and bake in oven for 20 minutes.
  6. While the cupcakes bake, make frosting.
  7. Combine all frosting ingredients in a large bowl. Whisk or beat until combined.
  8. Allow cupcakes to cool completely before frosting.
  9. Finally, garnish with lemon zest and sliced lemon wedges if desired.
Overhead shot of three lemon olive oil cupcakes with lemon vanilla frosting on a cooling rack

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
  • Lemon Blueberry Banana Bread

HERE ARE SOME OTHER EASY, AIP AND PALEO CAKES YOU MIGHT ENJOY:

  • Apple Spice Cake
  • Easy Paleo Carrot Cake
  • Easy Rhubarb Upside Down Cake
  • Paleo Fruitcake

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
Print
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Image of a bitten cupcake

Paleo Lemon Olive Oil Cupcakes


★★★★★

5 from 1 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 30 minutes
  • Yield: 6 cupcakes 1x
  • Diet: Gluten Free
Print Recipe
Print Recipe

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

Units Scale

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

  1. Preheat oven to 375F and line cupcake pan with 6 liners.
  2. To a large bowl add tigernut flour, cassava flour, coconut flour, coconut or maple sugar, sea salt, baking soda and gelatin. Stir to combine.
  3. 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.
  4. Fold in lemon zest.
  5. Distribute batter evenly into cupcake pan.
  6. Bake in middle rack of oven for 20 minutes.
  7. While the cupcakes bake, make frosting.
  8. 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.*
  9. Allow cupcakes to cool completely before frosting.
  10. 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

Keywords: aip, paleo, lemon olive oil cupcakes, paleo lemon olive oil cupcakes, lemon cupcakes with olive oil, paleo cupcakes, aip cupcakes, aip desserts, grain-free baking, dairy-free desserts, gluten-free desserts, olive oil cupcakes, lemon cupcakes, lemon vanilla frosting

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Categories: AIP, All Recipes, Breads + Cakes, Breakfast, Dairy Free, Desserts, Paleo Tagged With: AIP, cupcakes, dairy-free, desserts, grain free baking, grain-free, Just In, lemon olive oil cupcakes, mother's day, paleo, spring desserts

Previous Post: « Easy Paleo Carrot Cake (AIP, nut-free, egg-free)

Reader Interactions

Comments

  1. El

    May 11, 2022 at 11:18 am

    These look delicious! Do you think it could be made into a single cake instead of cupcakes?

    Reply
    • Nicole

      May 13, 2022 at 1:16 pm

      I haven’t tried. You’d have to adjust the bake time. Let us know if you try!

      Reply
  2. Candice

    May 7, 2022 at 2:32 pm

    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!

    ★★★★★

    Reply

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