These sunshine sweet homemade lemon cupcakes with nut butter frosting are incredibly soft and bursting with flavour!
Makes 12 - 40 mins
- 4 eggs
- 3/4 cup honey (or maple syrup)
- 1/4 cup melted coconut oil
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1 tsp ground cardamom
- 3 cups almond meal
For the frosting:
- 1/2 cup natural yoghurt
- 1/4 cup nut butter (we used The Honest Pantry’s Vanilla Cashew Nut Butter)
- 1-2 tbsp honey (or maple syrup)
Use gluten free baking powder to make this recipe gluten free.
Set oven to 180ºC.
Whisk the honey and eggs in a large bowl until combined. Add coconut oil, lemon zest and juice.
Add baking powder, cardamom, almond meal and whisk until smooth.
Pour mixture into a greased cupcake tray (or lined) and bake for 30-35 minutes or until golden and cooked through. Cool in tin for 10 minutes.
Meanwhile, combine all frosting ingredients in a mixing bowl and whisk together until thick and creamy
Spoon over frosting when cupcakes are cooled.