Gluten Free Lemon Cupcakes

Ingredients

Crumble Crust

• 1 cup Oats
• 1/2 cup Almond Slivers
• 3–4 oz White Chocolate
• Pinch Salt

Cupcakes

• 2 cups Almond Flour
• 3/4 cup Sugar
• 3/4 tsp Baking Powder
• 3/4 tsp Kosher Salt
• 4 Large Eggs, room temperature
• 1 Lemon, zested and juiced
• 1 tsp Pure Vanilla Extract

Frosting

• 12 oz Reduced-Fat Cream Cheese, room temperature
• 1/2 cup Confectioners’ Sugar
• 3 tbsp Low-Fat Plain Greek Yogurt
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Lemon Extract

Steps

1. Crumble Crust

1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
2. Melt white chocolate and combine with oats, almond slivers, and salt.
3. Press mixture into the bottoms of the cupcake liners.
4. Bake 6–8 minutes until golden brown. Set aside to cool.

2. Cupcakes

5. Whisk together almond flour, baking powder, and salt in a bowl until well blended.
6. In a large bowl, whisk together eggs, sugar, lemon zest, lemon juice, and vanilla extract.
7. Add wet ingredients to dry ingredients, whisking until fully incorporated.
8. Divide batter evenly among liners over the cooled crust (approximately 3 tbsp per cupcake, filling about 3/4 full).
9. Bake 18 minutes until internal temperature reaches 203–205°F.
10. Cool in pan for 10 minutes, then transfer to a cooling rack until completely cooled.

3. Frosting

11. Beat cream cheese, confectioners’ sugar, yogurt, vanilla, and lemon extract until smooth.
12. Spread approximately 2 tbsp frosting onto each cooled cupcake using an offset spatula, creating a spiral swoop pattern.

Notes

• Do not bake the crumble crust longer than 8 minutes — 10 minutes is too long and they will over-brown. You want golden brown.

Source

Gluten Free Almond Cupcakes with Lemon Frosting