Lemon Lavender Cupcakes
These lemon lavender cupcakes are light, airy, and easy to bake. Made with almond flour and real lemon, and topped with a soft, creamy frosting.
Servings: 12
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.
Nutrition
Serving: 1g | Calories: 174kcal | Carbohydrates: 3g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 117mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg