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.
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 Mondays, My 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
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
- Preheat oven to 325 degrees F.
- Prepare cupcake pan by filling with paper liners and lightly spritzing with oil.
- Soak medjool dates in 1/2 cup warm water, until tender.
- Combine quinoa flour, xanthan gum, baking soda and salt in a medium bowl.
- 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.
- Add the wet ingredients to the dry. Stir just to combine.
- Scoop batter into prepared cupcake liners, using 1/3 cup measuring scoop.
- Bake for 30 minutes, a toothpick inserted will come out clean.
- Let cool and remove from pan.
- Frost with lemon frosting.
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
- 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.
- Combine lemon juice, lemon zest and maple syrup in a small bowl.
- 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.
- Stick cream in the freezer for 30 minutes, then lightly re-whip.
- Frost cupcakes with a piping bag or knife.
- 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.
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.