Gluten Free - Dairy Free - Refined Sugar Free
This year I’ve decided to celebrate my own birthday by creating a recipe that is filled with lemony sunshine. It’s been one hell of a year, so I’m embracing a fresh start. Some people make lemonade, I make lemon poppy seed cupcakes with a brilliant lemon glaze.
These cupcakes get the bulk of their flavor from the glaze, which is made from just 3 ingredients! Coconut butter (not to be confused with coconut oil), raw honey, and lemon (don’t forget the zest!). It’s as simple as that. Coconut butter helps give it the texture of a glaze or frosting with a touch of sweetness. You can find coconut butter (coconut manna) in either the nut butter or coconut oil section of your grocery store. This creamy butter is made from the flesh of the coconut. In cooler temps, it will be solid and you may need a knife to get a “spoonful” out of the jar, but in warmer temps it will be smooth and creamy.
Slow down this weekend and enjoy yourself with a glaze covered cupcake or nix the glaze, serve them warm with butter, and call ‘em muffins. Either way, be sure to bake a batch and celebrate with me. Let’s be honest, we’re never too old to share in a celebratory birthday cupcake. Even if it is done virtually.
Lemon Poppyseed Cupcakes
Prep: 15 min., Bake 14 min., Total ~40 min.
Makes: 12 standard cupcakes
Scant 2 cups fine almond flour
½ cup oat flour
3 Tbsp. arrowroot flour
1 tsp. baking powder
1/2 tsp. baking soda
¼ tsp. sea salt
2 tsp. poppy seed
¼ cup maple syrup
¼ cup olive oil
¼ cup almond milk
3 Tbsp. lemon juice
1 1/2 Tbsp. lemon zest
½ tsp. vanilla
1/4 cup coconut butter
3 Tbsp. raw honey
1 Tbsp. + 1 tsp. lemon juice
2 tsp. lemon zest
Pre-heat the oven to 350° F and line a muffin tin with parchment muffin papers.
In a mixing bowl, sift the dry ingredients together and add the poppy seeds. Stir to evenly distribute.
In a blender, combine all the wet ingredients and blend until mixed.
Pour the wet ingredients into the dry. Stir to fully incorporate into a batter, but avoid over-mixing.
Fill the muffin tins ¾ full with the mixture and bake for 12-14 minutes.
While the cupcakes are baking, make the glaze. In a small pot, combine the coconut butter, honey, lemon juice, and lemon zest over low heat. Continuously stir to prevent burning. Once fully melted and incorporated, taste and add more lemon zest if a stronger lemon flavor is preferred. Remove from heat and set aside.
Once the cupcakes have baked (you’ll know because they will bounce back when gently pressed or a toothpick inserted comes out clean), remove from the oven and place on a cooling rack while still in the muffin tin for 3 minutes. After 3 minutes, remove the cupcakes from the tin and continue to cool on the cooling rack.
Once the cupcakes have fully cooled, drizzle or dollop with lemon glaze. I personally like to let the glaze thicken and start to solidify prior to adding to the cupcake, but you do you!
Prep: Glaze can be made 1 hour prior to baking so that it has completely cooled and thickened closer to when the cupcakes are ready.
Storage: These are best served within the first 24 hours of baking, but they will keep in a sealed container in the refrigerator for up to 3 days.
Let us know what you think in the comments section below.