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Lemon Cupcakes

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 cupcakes

Ingredients

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!