Lemon Cupcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
Ingredients
Scale
Lemon Cake:
- 1 cup melted coconut oil
- 1 cup monk fruit sweetener (or cane sugar)
- 2 large eggs
- 1 1/4 cup Greek yogurt
- 1 + 1/3 cup milk of choice
- 2 tbsp lemon juice
- 1 tsp lemon extract
- – tsp vanilla extract
- 2 + 3/4 cups all-purpose flour (sifted (or gluten-free 1:1 flour blend))
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Frosting:
- 1 cup unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
Instructions
- Preheat your oven to 350°F and line a cupcake tin with liners.
- Using an electric mixer, blend melted coconut oil and monk fruit sweetener until smooth.
- Add eggs one at a time, followed by Greek yogurt, milk, lemon juice, and extracts.
- Sift in flour, baking powder, baking soda, and salt. Mix until combined.
- Fill cupcake liners and bake for 25-30 minutes until done.
- For the frosting, whisk room temperature butter and cream cheese until fluffy.
- Sift in powdered sugar, add extracts, and whisk until smooth.
- Once cupcakes are cooled, frost them, top with lemon zest, and enjoy!
