It's my birthday today! 🎉🎉
And today, I'm taking the day off to relax, spend some time outside and do the things I LOVE! And that includes making an epic feast! Fun fact, my fiancé and I have our "hobbit feast" Saturday's where we spend the day cooking up a big meal full of flavors and foods that we're obsessed with - just like the hobbit meals in LOTR 🤓 Since today's my birthday, we're switching our usual "hobbit feast" Saturday to "hobbit feast" Friday! And obviously with it being a celebration, I'm whipping together a healthy-ish cupcake, too!
This recipe is surprisingly low in sugar, especially when compared to traditional cupcakes, and extremely light and fluffy! I also topped it with a sugar-free homemade whipped cream to boost the flavor without the spikes in insulin. Check out the recipe below!
Lemon Vanilla Cupcake
Makes 12 cupcakes
3 Tbsp. coconut milk
1/4 cup coconut oil, melted + more for oiling the cupcake tin
1/2 Tbsp. lemon juice
1 Tbsp. lemon zest
1/2 Tbsp. vanilla extract
1/2 cup maple syrup
2 cups almond flour
1/3 cup tapioca flour
1/2 tsp. baking soda
1/4 tsp. salt
Homemade whipped cream (using 1 cup or more grass-fed heavy whipping cream)
Preheat the oven to 350.
In a small bowl, combine the coconut milk, coconut oil, lemon juice, lemon zest, vanilla extract and maple syrup.
Add the almond flour, tapioca flour, baking soda and salt and whisk to combine.
Oil the cupcake tins and add the batter. Bake for 16-18 minutes or until a toothpick comes out clean.
While the cupcakes bake, pour 1 cup or more heavy whipping cream into a bowl and blend using a hand mixer until stiff peaks form.
Remove the cupcakes and cool on a baking rack.
Wait for the cupcakes to cool before topping with the whipped cream. Optional to garnish with fruit!