Gluten-Free Almond Cupcakes with Lemon Frosting
Servings: 12
Calories: 251kcal
Ingredients
- nonstick spray
- 2 cups almond flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 4 large eggs room temperature
- 1 cup sugar
- Zest and juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 12 ounces reduced-fat cream cheese at room temperature
- ½ cup confectioners’ sugar
- 3 tablespoons fat free skyr or Greek yogurt
- ½ teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
Instructions
- Heat oven to 350°F. Line a muffin pan with cupcake liners. Spray the liners with nonstick spray. Set aside.
- Combine almond flour, baking powder, and salt. whisk until ingredients are well combined.
- Whisk together in a large bowl the sugar, eggs, lemon zest and juice, and vanilla extract. Add to the dry ingredients and whisk until completely incorporated.
- Divide batter evenly between the muffin liners. Each should be about ¾ full with 3 heaping tablespoons of batter in each.
- Bake for 18 minutes, until the internal temperature registers 203–205°F.
- Remove from the oven and let cool in the pan for 10 minutes. Remove cupcakes to a cooling rack and let cool completely before frosting.
- Meanwhile, beat the cream cheese, sugar, yogurt, vanilla, and lemon extract in a mixing bowl until smooth.
- Place about 2 tablespoons of frosting onto the cooled cupcake. Use a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move the spatula in a spiral pattern to create a pretty swoop! Serve immediately.
- (You can also do as I did here and decorate with a piping bag and dragees!)
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 296mg | Potassium: 97mg | Fiber: 2g | Sugar: 19g | Vitamin A: 236IU | Calcium: 109mg | Iron: 1mg