Quick and Easy Lemon Lavender Cupcakes (Try these!)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 1x
Scale
Ingredients
For the cupcakes:
- 4 large eggs
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 2 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp dried lavender flowers
- 1 ½ cup almond flour
- 1 tsp baking powder
- 2 tbsp melted butter
For the frosting:
- ½ cup butter, softened
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the almond flour, baking powder and dried lavender flowers. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Add the lemon zest and lemon juice and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Add the melted butter and beat until well combined.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Add the vanilla extract and heavy cream and beat until well combined.
- Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.
Find it online: https://nurturedhomes.com/lemon-lavender-cupcakes