The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has… you guessed it, more lemon!! I use some of my very favorite ingredients together in this cupcake and they are simply amazing! I use lemons in so many recipes, I just love their fresh flavor! They are also really healthy, read about the Health Benefits of Lemons in my article.
Ingredients
For the cupcakes:
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
2 eggs, divided
2/3 cup sour cream
1/2 cup swerve confectioners
2 teaspoons baking powder
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the frosting:
1/2 cup mascarpone cheese, at room temperature
1/2 cup cream cheese, at room temperature
1/4 cup swerve, confectioners (or powdered erythritol)
1/4 cup heavy cream + 2 tablespoons (or as needed)
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Preparation
To make the cupcakes:
Preheat oven to 350F.
Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks.
Add the swerve to the egg yolks and mix.
Then add the vanilla, lemon juice and sour cream and continue mixing.
Add the dry ingredients into the wet and mix by hand.
Then fold in the egg whites until combined.
Scoop into silicone cupcake liners or paper liners.
Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To make the frosting:
Whip the mascarpone and cream cheese together in a bowl using a hand mixer.
Add 1/4 cup of the heavy cream (reserving the 2 tablespoons), swerve confectioners (or powdered erythritol), vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
Add more of the heavy cream if needed, to get your desired consistency.
Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.
Top with fresh grated lemon zest and small slice of lemon.
*Note: The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here. The bag lasts a while because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
Here are some of my favorite recipes using Oat Fiber:
Fluffy Pancakes with Homemade Strawberry Sauce
Chocolate Peanut Butter Cupcakes
Makes 10 Cupcakes
Macros: Fat 26 grams – Protein 8 grams – Carbs (net) 4 grams
The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has... you guessed it, more lemon!! I use some of my very favorite ingredients together in this cupcake and they are simply amazing! I use lemons in so many recipes, I just love their fresh flavor! They are also really healthy, read about the Health Benefits of Lemons in my article.
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber
- 2 eggs divided
- 2/3 cup sour cream
- 1/2 cup swerve confectioners
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup mascarpone cheese at room temperature
- 1/2 cream cheese at room temperature
- 1/4 cup swerve confectioners (or powdered erythritol)
- 1/4 cup heavy cream + 2 tablespoons or as needed
- 2 teaspoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
-
Preheat oven to 350F.
-
Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
-
Separate the eggs, and set yolks aside. Whip up the egg whites until you have soft peaks.
-
Add the swerve to the egg yolks and mix. Then add the vanilla, lemon extract and sour cream and continue mixing.
-
Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into silicone cupcake liners or paper liners.
-
Bake for 15-18 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
-
Whip the mascarpone and cream cheese together in a bowl using a hand mixer. Add 1/4 cup of the heavy cream (reserving the 2 tablespoons), swerve confectioners (or powdered erythritol), vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
-
Add more of the heavy cream if needed, to get your desired consistency. Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cupcakes have cooled completely.
-
Top with fresh grated lemon zest and small slice of lemon.
-
Store leftovers in the fridge or freezer.
The Oat Fiber is an important ingredient in these cupcakes, as it adds such an amazing texture, unlike anything else I've ever baked with. Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional cupcakes. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (see link in my recipe article).
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
Leave a Reply