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Lemon Cupcakes with Raspberry Frosting

Lemon Cupcakes with Raspberry Frosting

This makes a total of 12 servings of Lemon Cupcakes with Raspberry Frosting. Each serving comes out to be 336.67 Calories, 30.51g Fat, 5.76g Net Carbs, 8.91g Protein
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Ingredients
  

For the Lemon Cupcakes

  • 2 ⅓ cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthan gum
  • ¾ cup granulated Swerve
  • 2 tablespoons lemon zest
  • 2 tablespoons melted butter
  • 3 large eggs
  • ¾ cup unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon extract

For the Raspberry Frosting:

  • 16 ounces cream cheese softened
  • 2 tablespoons butter softened
  • ⅓ cup Swerve
  • ¾ cup unsweetened frozen raspberries
  • 3 tablespoons whipping cream
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F and line a cupcake pan with papers.
  • In a large bowl, whisk together almond flour, baking powder, salt, xanthan gum, sweetener, and zest until combined.
  • Whisk melted butter into the dry ingredients. The mixture should form into coarse crumbs.
  • Add eggs and stir until incorporated. The batter will begin to stick together.
  • Add almond milk, vanilla, and lemon extract and whisk until the batter is smooth.
  • Carefully fill the prepared cupcake papers until they are about ¾ full—about 2 heaping tablespoons for each cupcake.
  • Place cupcakes in preheated oven and bake for 29-32 minutes or until the cupcake bounces back when pressed.
  • Let cupcakes cool on a rack until they reach room temperature before frosting.
  • In a large bowl, whip together cream cheese and butter using an electric mixer.
  • Blend in sweetener and frozen raspberries until combined.
  • Add whipping cream, lemon juice, and vanilla and blend until smooth.
  • Using a piping bag, frost cupcakes as desired.