Lemon Cupcakes with Coconut Frosting
Ingredients
- 1 cup all-purpose flour (gluten-free flour can be used)
- 2/3 cup almond flour
- 1 tsp. baking powder
- 1/3 cup coconut sugar
- 1/4 cup almond milk
- 1/4 cup lemon juice
- Zest from 1 lemon
- 2 eggs
Preparation
Preheat the oven to 350F and line a cupcake tin.
In a high-powered blender or food processor, combine all the ingredients and blend until just combined.
Scoop the batter into the cupcake tin, filling each about 2/3 full. This recipe makes approximately 7 cupcakes.
Bake the cupcakes for 15 minutes or until a toothpick inserted into the center comes out clean.
Once the cupcakes are cooled, frost them with Miss Jones Bakes vanilla frosting and sprinkle coconut on top.