Lemon Almond Cupcakes

Love cupcakes but your worried about the calories? What if there is a healthier recipe that can actually provide you with some nutrition value!
In this recipe I used almond flour which is an excellent source of Vitamin A and monounsaturated fats. I also topped it off with mascarpone lemon frosting that contains no added butter.
I am proud to label this recipe as GLUTEN FREE, ADDED COLORANTS FREE, SYNTHETIC FLAVOR FREE, & BUTTER FREE!

Cupcakes Ingredients

Dry ingredients:

2 1/2 cups almond flour

1/2 tsp salt

1/2 tsp baking soda

wet ingredients:

1/3 cup coconut oil

1/4 cup + 1 tbsp agave nectar

2 eggs

1 cup unsweetened almond milk

1 tbsp lemon juice

1 tsp vanilla bean or organic vanilla extract

1/4 cup organic strawberry preserve (for filling)

Frosting ingredients

1 lemon zest

1 1/2 cup granulated sugar

8 oz. cream cheese

6 oz. mascarpone cheese

1 tsp vanilla extract

Steps

1. turn oven to 325 F

2. place cupcake liners in a cupcake pan

3. Mix dry ingredients in a bowl

4. Mix wet Ingredients in a separate bowl

5. fold together and mix gently until well combined

6. Fill cupcake liners 1/3 with batter

7. Scoop one tsp of strawberry preserve in each liner, then top of with batter. Make sure that each liner is only 3/4 filled

8. bake for 20 minutes or until toothpick is inserted and comes out clean ( few crumps are expected)

For the frosting:

1. place sugar in an electric mixer bowl

2. add lemon zest and mix until you can smell the lemon scent, and sugar granules become smaller

3. add cream cheese and mascarpone

4. mix till smooth

5. add a few drops of lemon juice to make it more stiff

Nutrition Information ℹ️

36 g carbs

4 g proteins

23 g fats

354 calories per cupcake

* Recipe yields 12 servings