Tuesday, January 22, 2013

Lemon Coconut cupcakes - Gluten Free n Paleo

So I've been doing a lot of baking with coconut flour and absolutely loving the flavor and texture it brings to baked goods.  It is however a huge  moisture HOG.  If you are using coconut flour be sure to let your mixture rest for about 7-10 minutes so you can make sure the thickness will work for whatever you are making.

I made these cupcakes for my Mom's birthday and they were a hit.  There is something enticingly exotic  about lemon flavor in the middle of winter, well it is for me anyway.  I think my brother had at least four cupcakes, he was in heaven.  You can skip the lemon extract if you like since you are adding lemon juice but we LOVED it with both the lemon extract and lemon juice and did not feel like it was overkill at all.

Lemon Coconut Cupcakes
2 1/2 c Almond Flour (not almond meal)
1/2 c   Coconut Flour
1/4 c   Coconut oil, melted
1/2 c   Honey
   3      eggs
 2 t     Vanilla
2 1/2 t Lemon extract.
1/3 c  Lemon juice (about the juice from one lemon)
1/2 c  Almond Milk
pinch of salt
1/2 t    Baking Soda

Makes: 12 cupcakes

Preheat your oven to 350 degrees.  In one bowl combine all your dry ingredients and mix together.  In another bowl combine the oil, honey, eggs, vanilla, lemon extract, and lemon juice all together until well combined.  Add the wet mixture to the dry mixture and combine.  Now let the entire mixture sit for at least 7-10 minutes.  When you come back see how thick the mixture is. 

If it is very stiff start drizzling in the almond milk until you have a mixture that can easily be put into a muffin pan, see the picture above.  Mixture is very thick.  In all the batches I've made I've added between 1/4 c to the whole 1/2 c of almond milk it just depends.  Keep in mind this mixture was not completely  "pourable" for me even with the milk.  I used an ice cream scoop to fill the muffin cups 2/3 full.  If your mix is almost pourable without then milk then I would exclude the milk, use your best judgement. 
See picture below, mixture is much smoother and easier to work with.

These cupcakes were not done cooking yet at this stage.

Bake for 15-20 minutes at 350 degrees until a toothpick inserted in the middle comes out clean.  Don't let them get to brown.  Because you are cooking with almond flour they will tend to brown easier.  When the cupcakes are done remove from the oven and let them cool on a wire rack.

Once completely cool add your choice of icing or frosting and serve.

I ended up filling half of mine with a basic lemon curd recipe I found on line and it was amazing.  In fact I'm not sure which cupcake I like more, the one with the lemon curd filling or the one without.  Even my icing went on really well which is not my strong point.  They almost looked like flowers and I wasn't even trying.  Now that I've typed this all up I am craving Lemon cupcakes...  off to the kitchen.

This recipe and more like it are posted at  the following sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free

Allergy Free Wednesdays at Whole New Mom


  1. These look wonderful! I LOVE lemon. I think I'm going to make these for my birthday! I'm going to be 29-ish on Friday...


    1. I hope you enjoy them as much as we have. And congrats on your 29-ish Birthday! :)

  2. Oh, I LOVE lemon! YUM My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy :)

    1. Thank you Cindy. I'm going to check that out.

  3. Yummy! Adding these to my "to try" folder! This would be a perfect post to share at our Meal Plan Monday link-up! Hope to see you there tomorrow!

    1. How wonderful Jill. I'm having a hard time finding your site. can you reply to this message with your address?
      Hope to log on to your site soon.

  4. i am a nut for lemon goodies! I will be featuring your recipe this week on Allergy Free Wednesday! Curious what your frosting was, and would love to see that lemon curd too!

    1. Thank you for the feature. I am quite new to the blogging life. I appreciate the linkup, I really appreciate that. It has really brought quite a few people to my page. Maybe I will get someone to follow my page. LOL. The frosting is a family recipe that i don't even measure anymore but I'll have to do that and post it. It's pretty amazing. Everytime I put it on something, especially my homemade cinamon rolls (not GF - boo) people want extra. The lemon curd was a basic recipe I found on an internet search. I'll be making them again soon so maybe I can get those recipes posted as well.
      Thanks again!