Luscious Lemon Cupcakes from Make It Paleo 2

I ordered cupcakes just like these for my best friends baby shower. They were so adorable and delicious, I knew I had to recreated them myself using completely grain-free flours. These cupcakes are perfect for a birthday, baby shower, or bridal shower.

15 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	4 g
Carbohydrates:	16 g
Protein:	0 g
Calculated per serving.

Serves: 12

Ingredients

Lemon Curd from Make It Paleo 2 (click for recipe), (Click to see recipe, make full amount)
Vanilla Buttercream Frosting (click for recipe), (Click to see recipe, make full amount)
3/4 cup 3/4 cup 3/4 cup Arrowroot Flour
1/2 cup 1/2 cup 1/2 cup Coconut Flour
1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
6 6 6 Eggs, large
1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
2 tsp 2 tsp 2 tsp Pure Vanilla Extract
1/4 cup 1/4 cup 1/4 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the lemon curd and place in the refrigerator to chill. While the curd is chilling, make the frosting and set aside until needed.
Preheat the oven to 350°F. Line a standard muffin tin or mini muffin tin with cupcake papers.
In a large mixing bowl, stir together the arrowroot starch, coconut flour, salt, and baking soda until blended. In a medium-sized mixing bowl, combine the eggs, maple syrup, and vanilla extract. Blend the wet ingredients with an electric hand mixer until frothy. Pour the dry ingredients into the wet ingredients and blend again until smooth.
Melt the palm shortening over medium-low heat, then allow it to cool slightly. Once the shortening has cooled, pour it into the batter and blend the batter again with the hand mixer on medium-high speed until smooth. This will allow air to be whipped into the batter slightly.
Fill each muffin cup three-quarters full with batter and bake on the middle rack of the oven until a toothpick inserted comes out clean, about 20 minutes for standard cupcakes or 10 minutes for mini cupcakes. Allow the cupcakes to cool completely.
To fill the cupcakes, fit a piping bag with a round decorating tip and fill the bag with lemon curd. Push the tip into the center of a cupcake and squeeze in the curd while simultaneously pulling the piping bag out of the cupcake. Repeat with the remaining cupcakes, filling the piping bag with more lemon curd as needed. Once the cupcakes are filled, frost them. Keep refrigerated in an airtight container, and consume within 2 days.

Notes

We used India Tree natural food color to color the frosting yellow. Simply add food coloring until you have created the shade you like. These natural food dyes are very soft in hue, so unless you use a good amount, you will get a very pale color. We used a Wilton 230 decorating tip to fill the cupcakes and a Wilton 1M tip to frost the roses on the cupcakes. To make this recipe dairy-free, omit the lemon curd, add the zest of 1 lemon to the batter, and frost the cupcakes with Dairy-Free Vanilla Frosting (pg 394).