If you follow me on Facebook or Instagram, you’ve probably seen these on Sunday! I made these, a spur of the moment decision, to take with us for a Superbowl party. Very simple to make, very healthy, completely guilt-free cupcakes. There is no white flour in this cupcake! My husband even insisted that I make them sugar-free! So I did, and they were absolutely delicious, everyone loved them! (the icing does have organic icing sugar, but not nearly as much as what a traditional icing would contain)
I made my basic vanilla cupcake recipe, using various flours, and added some organic lemon zest for a yummy fresh lemon taste. So good! I am making another batch of these soon for a friend 🙂
And if you haven’t liked my Facebook page and/or follow me on Instagram, it’s never too late, I’d love to have you in our healthy community! 🙂
Enjoy!
ECP xo
Healthy Lemon Vanilla Cupcakes | Sugar-Free, Dairy-Free, Low-Gluten
A simple recipe for healthy lemon vanilla cupcakes that is made with wholegrain flour, dairy-free and refined sugar-free. Go ahead, have a cupcake!
Ingredients
- 1 cup spelt flour
- 1/2 cup rye flour
- 1/4 cup buckwheat flour
{for a gluten-free option, use: 1/2 cup buckwheat, 1/2 cup brown rice, 1/4 cup tapioca flour, 1/2 cup almond flour)
- 1 1/2 tsp aluminum-free baking powder {for gluten-free option, add an extra 1/4 tsp of baking powder}
- 1/4 tsp unrefined grey sea salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup Lucuma powder
- 1/4 cup maple syrup
- 2 tsp pure vanilla extract
- 3 organic free-range eggs {for vegan option: mix 3 Tbsp chia seeds with 1/2 cup filtered water, wait for 5-10 minutes, and use in the mix}
- 1/2 cup rice or nut milk of your choice
- zest of 1 organic lemon
Instructions
- Turn oven on to 350F. Using a muffin pan, add unbleached muffin liners to each.
- In a medium bowl, mix the flours, baking powder, salt and lucuma powder with a whisk.
- In a large bowl, mix the oil, eggs, maple syrup and vanilla until fully blended, then add the rice milk and mix well.
- Add the dry ingredients to the liquid ingredient bowl, and the lemon zest, and mix with a rubber spatula until fully combined, but don’t overmix.
- Evenly distribute the batter into the muffin (lined) pan.
- Bake at 350F for 20-25 minutes, or until golden on top. Remove from oven and let cool for a few minutes, then transfer to a cooling rack until fully cool.
- These can go in the freezer (double bagged) up to a couple of weeks (without icing), which makes it easy to plan ahead for a party!
- The icing is simply some vegan buttery spread mixed with organic icing sugar and a bit of vanilla. Keep adding icing sugar until the consistency is spreadable, then at the end, I added some lemon zest in. I recommend putting the icing and the cupcakes in the fridge to cool them down before putting the icing on top. Then, once iced, they should remain in the fridge until the last moment as this icing melts easily.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 200kcal | Fat: 10g | Saturated fat: 1g | Cholesterol: 40mg | Sodium: 72mg | Potassium: 173mg | Carbohydrates: 21g | Fiber: 4g | Sugar: 5g | Protein: 3g | Vitamin A: 60% | Vitamin C: 0.7% | Calcium: 43% | Iron: 1%
Wish you could mail me these!!
I doubt they’d look so cute when you open the box! haha
These look amazing! Definitely going in my recipe bin for this weekend! 🙂
Thank you! Please feel free to post a picture on my Facebook page if you do! I’d love to see! 🙂
I absolutely will! Wish me luck 🙂
Good luck! 🙂
These look perfectly delectable and sound completely guilt free! The perfect combination!! Your photographs are stunning, I love how creamy and light the icing looks!! Keep up the good work!
Thank you so much! 🙂
These look absolutely divine!! Great photos!
Thanks!!
These look fantastic. I love lemon cakes, but hate that whenever I see lemon cupcakes the icing is fluorescent neon yellow. Can’t wait to try these! I use Simply Organic too- delicious!
Agreed! So gross! I have never liked any lemon-flavoured anything until I started making my own healthy baked goods using real lemon. Now I like it!
Exactly- REAL lemon- you never had it before! Everything is so artificial, yuck.