Grain-Free Lemon Poppyseed Cupcakes
These delicious grain-free lemon poppyseed cupcakes are super simple to make and taste delicious.
Ingredients
Scale
- 6 large eggs
- 1/3 cup of olive, or melted coconut oil
- 2/3 cup evaporated cane juice, or sugar
- 1/2 teaspoons salt
- 1 teaspoon gluten-free vanilla
- 2 Tablespoons poppy seeds
- 3 Tablespoons lemon juice
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- For the glaze:
- 2 Tablespoons orange juice or 1T. Lemon juice and 1T. water
- 1/2 cup powdered sugar (make your own with evaporated cane juice)
Instructions
- Preheat oven to 350º
- Beat eggs, and stir in oil, sugar, salt, vanilla, poppy seeds, and lemon juice
- Mix coconut flour and baking powder together and stir into egg mixture
- Stir well, and beat until smooth
- Divide batter between twelve prepared muffin tins (I like to line my tins with pretty cupcake liners)
- Place in center of oven
- Bake for 18-20 minutes until a toothpick comes out clean
- Remove from oven and let cool in muffin tin
- While the muffins are cooling, mix orange juice and powdered sugar together
- Remove muffins from baking pan, and glaze
- Yummy!