Lemon Cupcakes

Posted on April 9, 2025

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Lemon Cupcakes

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  • 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

  1. Preheat your oven to 350°F and line a cupcake tin with liners.
  2. Using an electric mixer, blend melted coconut oil and monk fruit sweetener until smooth.
  3. Add eggs one at a time, followed by Greek yogurt, milk, lemon juice, and extracts.
  4. Sift in flour, baking powder, baking soda, and salt. Mix until combined.
  5. Fill cupcake liners and bake for 25-30 minutes until done.
  6. For the frosting, whisk room temperature butter and cream cheese until fluffy.
  7. Sift in powdered sugar, add extracts, and whisk until smooth.
  8. Once cupcakes are cooled, frost them, top with lemon zest, and enjoy!

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