Almond Cupcakes with Lemon Mint Icing
These are great cupcakes for a warm spring day. The lemon and mint are refreshing and compliment one another beautifully, though make sure the balance of lemon to mint is just right.
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Almond Cupcakes with Lemon Mint Icing
These are great cupcakes for a warm spring day. The lemon and mint are refreshing and compliment one another beautifully, though make sure the balance of lemon to mint is just right.
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Servings: 12 cupcakes
Calories: 356 kcal
Net Carbs: 36 g
Ingredients
Almond Cupcakes
- 1/2 cup (170 g) wildflower honey
- 3 (3) eggs
- 2 tsp (2 tsp) pure vanilla extract
- 1/2 tsp (1/2 tsp) pure almond extract
- 3 cups (336 g) sifted almond flour
- 1/2 tsp (1/2 tsp) baking soda
- 1/2 tsp (1/2 tsp) salt
- 12 small sprigs of mint , for garnish
Icing
- 1 cup (227 g) (2 sticks) unsalted butter, softened
- 2 cups (240 g) confectioner's sugar
- 2 Tbsp (2 Tbsp ) fresh mint, very finely chopped and muddled
- 1/8 cup (30 g) fresh lemon juice
Instructions
- Preheat the oven to 325°F. Line a 12 cup baking tin with parchment paper baking cups.
- With an electric mixer in a large bowl, blend together the honey, eggs, vanilla, and almond extract until well combined. In a separate bowl, mix together the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients a little at a time and blend together on medium speed for about 3 minutes or until well combined.
- Spoon the batter into the prepared tins. Bake for 18 minutes until golden brown.
- While the cupcakes are baking, begin preparing the icing. With an electric mixer, beat the softened butter on low until fluffy. Blend in the sugar one cup at a time, making sure that the mixture becomes creamy before the next addition. Mix in the lemon juice, then mix in the mint. Adjust the proportions if necessary per your taste.
- When the cupcakes are done baking, let them cool completely in the tin. Remove from the baking pan and ice the cupcakes. Top each with a small sprig of mint for garnish.
Nutrition
Calories: 356kcalFat: 30gSodium: 168mgNet Carbs: 36gSaturated Fat: 11gPotassium: 33mgCarbohydrates: 39gVitamin A: 586IUFiber: 3gVitamin C: 1mgSugar: 13gCalcium: 73mgProtein: 8gCholesterol: 82mgIron: 1mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.