Low Sugar Lemon Cupcakes with Lemon Cream Cheese Frosting
Looking to make a healthy treat this Easter Sunday or Spring season? Look no further! These cupcakes come together in a pinch and just happen to be grain-free and sugar-free. I hope you love these Keto Lemon Cupcakes with Lemon Cream Cheese Frosting!
Sugar Free Cupcake
These cupcakes use this Simple Mills Vanilla Cake Mix, and this mix is an absolute game-changer when it comes to healthier baking. Alternative flours and sweeteners can be kinda intimidating if it is your first time using them. Almond and coconut flour don’t measure like all-purpose flour. Sugar alternatives can vary in sweetness. If you are new to the world of better-for-you baking, then this cake mix will make your life a lot easier!
Keto Lemon Frosting
Want that classic cupcake frosting swirl? You’ll want to get a pastry bag and a star tip. Add the Swerve-sweetened frosting to the bag, then swirl it onto the top of the cupcakes. The frosting alone is very decorative and festive. But if you really want to get fancy you can top the cupcakes off with more garnish. Some ideas are small lemon slices, fresh mint, or sprinkles. And don’t even get me started on how delicious this Swerve lemon buttercream frosting is….I wasn’t a lemon girl until I made these!
Lemon Cupcakes with Cream Cheese Frosting
These Low Sugar Lemon Cupcakes with Lemon Cream Cheese Frosting are such a great treat for the Spring season, Easter, or for anyone who loves lemon desserts. And I promise they’ll never know they’re gluten-free and significantly lower in sugar!
Lemon Cupcakes with Cream Cheese Frosting
a delicious lemon cupcake recipe!
Course Dessert
Servings 12 cupcakes
Ingredients:
1 pkg Simple Mills Vanilla Cake Mix
3 eggs large
⅓ cup avocado oil or any neutral oil
⅓ cup water
Zest of 1 lemon
1 tsp lemon extract
2 tsp vanilla extract
1 stick unsalted butter, room temperature
8 oz cream cheese, room temperature
2 tbsp milk of choice (cow’s, almond, etc)
1 tsp lemon extract
1 tsp vanilla extract
3/4 cup Confectioner’s Swerve
Instructions:
Preheat the oven to 350, and line a cupcake pan with parchment paper liners.
In a medium bowl, whisk together eggs, oil, water, vanilla extract, lemon extract, and lemon zest. Add cake mix and whisk until well combined.
Add about 3 tbsp of batter to each cupcake liner, and bake for about 18-20 minutes until cooked through and some browning starts to occur around the edges of the cupcakes. Remove from oven and let cupcakes completely cool.
While the cupcakes are baking, make the frosting. Using a hand or stand mixer, cream together butter and cream cheese for about 2 minutes. Add milk, vanilla and lemon extract, mix until combined, then add in the Swerve. Starting on low speed, mix until Swerve is combined, then increase speed to high and mix until light and fluffy, about 8 minutes.
Frost cupcakes, garnish as desired, and enjoy!
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