These sunshine sweet homemade lemon cupcakes with nut butter frosting are incredibly soft and bursting with flavour!
Makes 12 - 40 mins
Ingredients:
- 4 eggs
- 3/4 cup honey (or maple syrup)
- 1/4 cup melted coconut oil
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1 tsp ground cardamom
- 3 cups almond meal
For the frosting:
- 1/2 cup natural yoghurt
- 1/4 cup nut butter (we used The Honest Pantry’s Vanilla Cashew Nut Butter)
- 1-2 tbsp honey (or maple syrup)
Use gluten free baking powder to make this recipe gluten free.
Method:
![](https://www.dinnertwist.com.au/img/Blog19809676991300212539.jpg)
1. Set oven to 180ºC.
![](https://www.dinnertwist.com.au/img/Blog12049172531404692013.jpg)
2. Whisk the honey and eggs in a large bowl until combined. Add coconut oil, lemon zest and juice.
![](https://www.dinnertwist.com.au/img/Blog905517629934905059.jpg)
3. Add baking powder, cardamom, almond meal and whisk until smooth.
![](https://www.dinnertwist.com.au/img/Blog18951690551368321852.jpg)
4. Pour mixture into a greased cupcake tray (or lined) and bake for 30-35 minutes or until golden and cooked through. Cool in tin for 10 minutes.
![](https://www.dinnertwist.com.au/img/Blog2708324611027636210.jpg)
5. Meanwhile, combine all frosting ingredients in a mixing bowl and whisk together until thick and creamy
![](https://www.dinnertwist.com.au/img/Blog1165445251534727020.jpg)
6. Spoon over frosting when cupcakes are cooled.
![](https://www.dinnertwist.com.au/img/Blog19809676991300212539.jpg)
1. Set oven to 180ºC.
![](https://www.dinnertwist.com.au/img/Blog12049172531404692013.jpg)
2. Whisk the honey and eggs in a large bowl until combined. Add coconut oil, lemon zest and juice.
![](https://www.dinnertwist.com.au/img/Blog905517629934905059.jpg)
3. Add baking powder, cardamom, almond meal and whisk until smooth.
![](https://www.dinnertwist.com.au/img/Blog18951690551368321852.jpg)
4. Pour mixture into a greased cupcake tray (or lined) and bake for 30-35 minutes or until golden and cooked through. Cool in tin for 10 minutes.
![](https://www.dinnertwist.com.au/img/Blog2708324611027636210.jpg)
5. Meanwhile, combine all frosting ingredients in a mixing bowl and whisk together until thick and creamy
![](https://www.dinnertwist.com.au/img/Blog1165445251534727020.jpg)
6. Spoon over frosting when cupcakes are cooled.
We used The Honest Pantry's Vanilla Cashew Nut Butter from the Dinner Twist Marketplace.
![](https://www.dinnertwist.com.au/img/Product1104380445.jpg)
![](https://www.dinnertwist.com.au/img/Blog4789722411028937648.jpg)