Lemon + Vanilla Cupcakes

Share on facebook
Share on twitter
Share on google
Share on pinterest
Share on email
Who said cupcakes couldn't be healthy? Check out these delicious, lemony, healthy cupcakes.
Jump to Recipe

Lemon + Vanilla Cupcakes

Gluten, dairy, refined sugar free.
Prep Time 15 mins
Cook Time 10 mins

Ingredients
  

Cupcake Batter

  • 1 ripe banana
  • 3 eggs
  • ¼ cup pure maple syrup
  • 2 tsp pure vanilla extract
  • cup coconut or olive oil
  • 2 lemons zest and juice
  • 1 cup almond meal
  • 1 cup rice flour
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar

Icing

  • leftover lemon zest and juice
  • ½ cup thick coconut yogurt

Instructions
 

Cupcake Batter

  • In a medium to large bowl, mash the banana using a fork. Add in the eggs, salt, vanilla, oil and whisk.
  • Grate the lemon zest from both lemons – put a little aside for the icing. Add the rest to the bowl. Squeeze the lemon juice from one lemon into the bowl and set the other one aside.
  • Add in the almond meal, rice flour and baking soda then mix. Once mixed, add the apple cider vinegar.
  • Bake at 150°C fan bake for 10 minutes – using small muffin trays. If using large muffin trays, bake for around 12 minutes.

Icing

  • In a small bowl add the rest of the lemon juice and the coconut yogurt (I like Cathedral Cove brand for this as it's nice and thick). Mix and then ice the cupcakes, sprinkling lemon zest on top.