Lemon Quinoa Flour Cupcakes with Lemon Frosting

I’m trying to usher in spring with these cupcakes.

In my mind, once we hit March the hard part of winter is over.  So there are really just four more days until springtime.

LemonCupcake2.PartTimeHealthNut Have I mentioned the wonder that is whipped coconut cream icing?

It’s smooth and silky and the lemon and coconut flavor combination reminds me  of cheesecake.


Piled atop a surprisingly moist quinoa flour lemon cake.


It’s like taking a bite of spring sunshine.

Note: This recipe was shared with the following blog communities: Make Your Own MondaysMy Meatless Mondays, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Wheat-Free Wednesdays, Allergy Free Wednesdays, Wellness Weekend, Healthy Vegan Friday, and Gluten Free Fridays.

Lemon Quinoa Flour Cupcakes with Lemon Frosting

From PartTimeHealthNut.com

Makes: About 12 cakes Cook time: 30 minutes (clean toothpick) Oven temp: 325 degrees F


  • 1 and ½ cups quinoa flour
  • ¾ tsp. xanthan gum
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 6 pitted medjool dates soaked in 1/2 cup warm water
  • 1/4 cup raw honey (or maple syrup)
  • ½ cup coconut oil (at room temperature)
  • Juice from 2 lemons
  • Zest of 2 lemons
  • 1 cup unsweetened applesauce
  • 1 cup unsweetened non-dairy milk
  • 1 tsp. vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Prepare cupcake pan by filling with paper liners and lightly spritzing with oil.
  3. Soak medjool dates in 1/2 cup warm water, until tender.
  4. Combine quinoa flour, xanthan gum, baking soda and salt in a medium bowl.
  5. Add dates, coconut oil, lemon juice, vanilla extract, lemon zest and applesauce to a medium bowl (if you have a hand immersion blender) or to a food processor. Puree the dates and liquefy the coconut oil while blending the wet ingredients. Stir in the non-dairy milk.
  6. Add the wet ingredients to the dry.  Stir just to combine.
  7. Scoop batter into prepared cupcake liners, using 1/3 cup measuring scoop.
  8. Bake for 30 minutes, a toothpick inserted will come out clean.
  9. Let cool and remove from pan.
  10. Frost with lemon frosting.

Lemon Frosting

From PartTimeHealthNut.com

Makes: Frosts about 12 cupcakes, Prep time: 15 minutes plus 30 minutes to chill


  • One 15 ounce can of chilled Extra Thick Coconut Milk (I use Trader Joe’s with xanthan gum and no sweetener added)
  • 5 T Grade B, 100% pure organic maple syrup (vegan and gluten-free)
  • Juice of one lemon
  • Zest of 1 lemon
  • 3 tsp. arrowroot powder


  1. Refrigerate coconut milk for 24 hours.  Open the bottom of the can with a can opener and pour out the coconut water.  Scoop out the cream.  It should be about a cup of very thick white cream.  Place it in a glass bowl.
  2. Combine lemon juice, lemon zest and maple syrup in a small bowl.
  3. Lightly whip cream with a hand blender on low or medium low setting.  Add maple syrup mix and whip just to blend. Whip in arrowroot.
  4. Stick cream in the freezer for 30 minutes, then lightly re-whip.
  5. Frost cupcakes with a piping bag or knife.
  6. Store cupcakes in the refrigerator to maintain firm frosting.  Let sit at room temperature before serving.  For best flavor, eat or freeze cupcakes within 3 days.

Nutrition information:

Serving Size: 1 cupcake with 1 T frosting, Calories: 262,Carbohydrates: 42.5g, Protein:1.8g, Fat:10.3g, Fiber:1.9g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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9 responses

  1. Pingback: Coconut Cream Lemon Pie (V and GF) « Part-Time Health Nut

  2. Pingback: Allergy-Free Wednesdays, Blog Hop Week 57 | Gluten Free Pantry

  3. Wow, these look amazingly moist!! Thanks for kicking off a great party this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    We have a giveaway this week! GFF will be live on Thursday night at 7:05 eastern! Let’s get this party started!!

    Cindy from vegetarianmamma.com

  4. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)


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