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
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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