Monday, April 7, 2014

Fresh Gluten Free Lemon Cupcakes with Lemon Cream Cheese Icing

Stop right there.  These are NOT paleo.  But they are gluten free and if you are following the 80/20 rule then who cares?  Also, these are great to bring to parties, the office, ect.  One more confession:  They are not made from scratch.  Yes I used a box mix but then jazzed it up with some fresh ingredients.  Easy for you, easy for me, tastes like homemade from scratch.  Everyone wins.  These would be a great addition to an Easter brunch or any springtime occasion.

1 box Betty Crocker Gluten Free Yellow Cake Mix
1 stick butter, softened
3 large eggs
2tsp vanilla extract
1/3c fresh lemon juice
The rind of 1 whole lemon, finely grated (lemon zest)
1/3c coconut milk (From the refrigerated section not the can.  Alternatively use almond milk, rice milk, or whole milk)
5-6 drops DoTERRA Lemon Essential Oil (buy here)

Icing Ingredients:
1 stock butter, stoftened
8oz full fat cream cheese, softened
2tsp vanilla extract
4-5 drops DoTERRA Lemon Essential Oil (buy here)
4 cups powdered sugar

1. Preheat oven to 350 degrees.  In a large bowl, mix all cupcake ingredients on low for 30 seconds then on medium or high for 2 minutes.  You want the batter to be light and fluffy.
2. Scoop into a lined cupcake pan and bake for about 18 minutes or until a toothpick or knife inserted into the center of a cupcake comes out clean.  Remove from oven and remove from pan immediately to let cool.
3. Meanwhile, mix up your icing.  Beat the butter and cream cheese until combined.  Add vanilla, beat again.  Add powdered sugar one cup at a time until fully mixed in.  Add lemon essential oil and taste test to make sure it's as lemony as you like it.  Beat until light and fluffy.
4. When the cupcakes have cooled, ice them and enjoy.  OMG SO GOOD!

What's up with the essential oils?
Learn more at my sister blog Aroma Nurse or purchase any essential oil at my DoTERRA Wellness Store

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