(0)

This recipe is Low Carb, High Fat, Gluten Free, Sugar Free and absolutely guilt free!

Lemon Cupcakes Recipe by Natvia.
Made with Natvia 100% Natural Sweetener! No sugar used in any of our recipes! All of our recipes are sugar free.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 muffins
  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

LEMON CUPCAKES

This recipe is Low Carb, High Fat, Gluten Free, Sugar Free and absolutely guilt free!

Lemon Cupcakes Recipe by Natvia.
Made with Natvia 100% Natural Sweetener! No sugar used in any of our recipes! All of our recipes are sugar free.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 muffins
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g Butter
  • 1/3 cup Natvia
  • 2 eggs
  • 1 teaspoon Vanilla Extract
  • 100 g Ricotta
  • 1 Zest from 1 Lemon
  • 2 Juice from 2 lemons
  • 1 teaspoon Baking Powder
  • 1/2 cup Coconut Flour
  • 1/4 cup Milk
  • 0 Pinch of salt
  • 1 Zest from 1 lemon
  • 1 cup Natvia
  • 1 Juice from 1 lemon
  • 0 Toasted Coconut

Cupcakes:

100g Butter

1/3 Cup Natvia

2 eggs

1 tsp Vanilla Extract

100g Ricotta

Zest from 1 Lemon

Juice from 2 lemons

1 tsp Baking Powder

1/2 Cup Coconut Flour

1/4 Cup Milk

Pinch of salt

Icing:

Zest from 1 lemon

1 Cup Natvia

Juice from 1 lemon

Garnish

Toasted Coconut

METHOD

  1. To start, preheat oven to 180°C and line a cupcake tray with paper castings.
  2. Beat the 100g butter & 1/3 Cup Natvia until pale and creamy.
  3. Add the eggs one at a time, adding a little coconut flour if the mixture begins to split.
  4. Add the 100g ricotta, 1 tsp vanilla extract, zest from 1 lemon and the juice from 2. Combine and stir.
  5. Add the 1/2 cup of coconut flour, 1 tsp baking powder & pinch of salt. Combine and stir - the mixture will become quite dry.
  6. Add the 1/4 cup milk whilst stirring, making sure that the consistency does not seem too dry, or too wet.
  7. Spoon mixture into cupcake castings and bake for 25 minutes at 180°C.
  8. Add 75g butter to a mixing bowl.
  9. On top of the butter, zest from 1 lemon.
  10. Add 1 Cup Natvia to the mixture & beat until fluffy.
  11. Load the icing mixture into a piping bag.
  12. Remove cupcakes from oven and spread the icing in the piping bag over the tops of the cupcakes.
  13. Sprinkle the tops of the cupcakes with toasted coconut flakes and enjoy!

WATCH THE VIDEO

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published.

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection