Lemon cupcakes with cream frosting

(makes 12 cupcakes)


  • 1 cup coconut flour

  • 1/2 cup almond flour

  • 1/2 tsp baking soda

  • ¼ cup gound flax

  • 1/2 cup pure honey 

  • 1/4 cup butter, melted (or coconut oil)

  • 3 large eggs

  • 3 tbsp fresh-squeezed lemon juice (about 1 large lemon)

  • 1 tbsp plus 1 tsp lemon zest



  • ½ cup butter

  • 6 tsp lemon juice

  • 1 cup honey

  • 1 tsp vanilla



  1. Preheat oven to 150 degrees Celsius.

  2. Prepare a cupcake tin with cupcake cups

  3. Grate the lemon first, then juice it and set aside.

  4. In a small bowl, combine coconut and almond flour and baking soda

  5. In a large bowl or I use a blender beat together the honey and melted butter, then add in eggs, lemon juice and zest until well combined.

  6. Mix wet and dry ingredients together until batter is smooth and fluffy.

  7. Spoon the mix into the cupcake dish

  8. Bake approximately 15 minutes, until a toothpick inserted comes out clean.

  9. Allow cupcakes to cool completely and you can make the frosting while waiting

  10. Beat together the frosting ingredients and top the cupcakes either with a spoon or a piping tube when they are cooled and enjoy!


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