How to Make Paleo Lemon Cookie Cupcakes

As the name implies, these Lemon Cookie Cupcakes are somewhere in the Venn diagram of a Cookie and a Cupcake. Not that that makes them any less delicious! These guilt free treats (well, provided they are occasional treat, that is!) are delightfully light and lemony, and the coconut ‘icing’ makes them feel just a little indulgent. Enjoy!

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5 from 6 votes

Paleo Lemon Cookie Cupcakes

As the name implies, these Lemon Cookie Cupcakes are somewhere in the Venn diagram of a cookie and a cupcake. Delightfully light and lemony, these guilt-free treats are perfect for an occasional indulgence. The coconut 'icing' adds a touch of decadence, making them irresistible!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Cuisine: Paleo

Keyword: Lemon Cupcakes, Paleo Desserts

Servings: 12 Cupcakes

Calories: 180kcal

Cost: $20

Equipment

• Large mixing bowl
• Whisk
• Muffin tin with 12 cups
• Muffin cup liners
• Grater for lemon zest
• Can opener
• Spatula

Ingredients

For the Cupcakes:

• 1 ½ cups ground almonds
• 2 tbsps coconut flour
• Zest of 2 large lemons
• ¼ tsp baking soda
• 2 tbsps coconut oil
• 3 tbsps maple syrup
• ½ vanilla pod

For the Icing:

• 1 can of chilled coconut milk
• Zest of 1 large lemon
• ½ vanilla pod

Instructions

For the Cupcakes:

• Preheat Oven: Preheat the oven to 180C / 350F / Gas Mark 4.
• Combine Dry Ingredients: In a large bowl, combine the ground almonds, coconut flour, lemon zest, and baking soda.
• Mix Wet Ingredients: In a separate bowl, whisk together the coconut oil, maple syrup, and the seeds scraped from the vanilla pod to form a thick mixture.
• Combine Mixtures: Gradually stir the wet mixture into the dry ingredients until well combined.
• Prepare Muffin Cups: Line a muffin tin with 12 muffin cup liners. Tightly press the cookie dough into the muffin cups, filling them about an inch and a half high.
• Bake: Bake in the preheated oven for 10 – 12 minutes until golden brown.

For the Icing:

• Prepare Coconut Cream: Remove the can of coconut milk from the fridge. Drain off any excess liquid by pressing the lid firmly down into the can and tipping it upside down over the sink.
• Mix Icing: Pour the remaining solid coconut cream into a large bowl. Add the lemon zest and the seeds scraped from the vanilla pod. Whisk for 3 – 4 minutes until soft and fluffy.
• Ice the Cupcakes: Once the cupcakes are fully cooled, spoon 1 tbsp of the icing onto each cupcake. Leave in the fridge to set for about an hour.

To Serve:

• Garnish: Sprinkle with toasted coconut or grated lemon rind if desired before serving.

Notes

• Ensure the cupcakes are fully cooled before adding the icing to prevent it from melting.
• For a variation, try adding a teaspoon of lemon juice to the icing for extra zing.

The hardest part of this recipe for me was waiting for the cupcakes to cool! They just smelt so good, I may have eaten one straight from the oven. And yes, I did burn my mouth. Good things come to those who wait, don’t forget that folks!