Name: Almond Cupcakes with Lemon Mint Icing
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1/2 cup wildflower honey; 3 eggs; 2 tsp pure vanilla extract; 1/2 tsp pure almond extract; 3 cups sifted almond flour; 1/2 tsp baking soda; 1/2 tsp salt; 12 small sprigs of mint (for garnish); 1 cup (2 sticks) unsalted butter (softened); 2 cups confectioner's sugar; 2 Tbsp fresh mint (very finely chopped and muddled); 1/8 cup fresh lemon juice

Almond Cupcakes with Lemon Mint Icing

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Course Dessert

Cuisine American

Keywords Gluten Free, Mint, Vegetarian

Difficulty Easy

Servings cupcakes

Prep Time 15

Cook Time 18

Total Time 33

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.

Servings: cupcakes

Calories: 356kcal

Ingredients

Almond Cupcakes

1/2 cup wildflower honey
3 eggs
2 tsp pure vanilla extract
1/2 tsp pure almond extract
3 cups sifted almond flour
1/2 tsp baking soda
1/2 tsp salt
12 small sprigs of mint for garnish

Icing

1 cup (2 sticks) unsalted butter softened
2 cups confectioner's sugar
2 Tbsp fresh mint very finely chopped and muddled
1/8 cup 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.

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