Lemon cupcakes raspberry frosting

Lemon Cupcakes with Raspberry Frosting

Ingredients

• Lemon Cupcakes
  • 1 1/2 cups of Almond Flour
  • 1/2 cup of Erythritol
  • 2 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1/3 cup of Butter, melted
  • 1/3 cup of Almond Milk
  • 3 large Eggs
  • 2 tsp of Vanilla Extract
  • 1 tbsp of Lemon Zest

• Raspberry Frosting
  • 1 cup of Butter, softened
  • 1 cup of Powdered Erythritol
  • 1/2 cup of Raspberries, pureed
  • 1 tsp of Vanilla Extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, almond milk, eggs, vanilla extract, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes are cooling, prepare the raspberry frosting. Beat the softened butter until creamy, then gradually add the powdered erythritol, beating until fluffy.
7. Add the pureed raspberries and vanilla extract to the frosting, mixing until well combined.
8. Once the cupcakes are completely cooled, frost them with the raspberry frosting.

Time

• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Nutritional Information

Per serving (1 cupcake):

• Calories: 200
• Fat: 16g
• Protein: 5g
• Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g

Recipes (external)

• Diet Doctor recipes on Lemon cupcakes raspberry frosting
• Allrecipes Lemon cupcakes raspberry frosting
• Ruled.me recipes on Lemon cupcakes raspberry frosting
• Food.com recipes on Lemon cupcakes raspberry frosting
• Pinterest recipes on Lemon cupcakes raspberry frosting
• You Tube recipes on Lemon cupcakes raspberry frosting