Small batch lemon cupcakes

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This recipe makes 6 muffins, perfect if you have a small household. I love the simplicity of this recipe and how it yields the most perfect fluffy texture.

I opted to use honey to sweeten the muffins because it compliments the lemon so well.

I used ground almonds as well as self raising flour to give this a fluffy texture, the ground almonds can be subbed for extra flour if you sent it to be nut free.

Small batch lemon cupcakes

Recipe by Sarah’s Healthy Kitchen
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

278

kcal

Fluffy lemon muffins with a cream cheese frosting

Ingredients

  • 30g coconut oil, melted

  • 75g honey

  • zest and juice of half a lemon

  • 1 large egg

  • 2 tbsp milk

  • 40g ground almonds

  • 100g self raising flour

  • 1/4 tsp baking powder

  • 180g light cream cheese

  • 50g icing sugar

  • 1/2 lemon, juiced

Directions

  • Preheat the oven to 170°c and line a muffin tray with liners.
  • Add the coconut oil, honey, lemon zest and juice to abowl and mix together.
  • Add the egg and milk and beat until thoroughly combined.
  • Add the ground almonds, self raising flour, baking powder and a pinch of salt and fold through.
  • Spoon the mixture into the prepared liners and bake for 10-12 minutes until a skewer comes out clean. Transfer onto a wire rack to cool completely.
  • To make the frosting add the cream cheese, icing sugar and lemon juice to a bowl and mix until just combined.
  • Pipe on top of each cupcake.

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