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!
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.