SUGAR-FREE LEMON CUPCAKES WITH CREAM CHEESE FROSTING

Lemon is one of my favorite flavors – EVER! Not only is it delicious on it’s own, but it enhances so many dishes by brightening the overall flavor. The juice contributes tremendous tang while the rind is full of potent citrus oils. Using both in combination packs a great lemony punch.

I use fresh lemon in many savory low carb recipes on the blog like pork picatta, lemon rosemary chicken wings, or Moroccan chicken. My favorite recipes which include lemon are low carb desserts! Low carb lemon bars are a favorite followed by lemon curd which is good on everything from low carb cake to lemon curd pie.

The lemony flavor in these sugar-free cupcakes is awesome. The acid from the lemon juice reacts with the baking powder providing a nice rise and the lemon zest helps strengthen the lemon flavor. But to make these lemon cupcakes really stand out, I added LorAnn Lemon Oil. This is an extremely concentrated product which has superior flavor. It’s much better than lemon extract.

INGREDIENTS
WHIPPED CREAM CHEESE FROSTING

• 4 ounces cream cheese, cold
• 3/4 cup heavy cream (6 oz)
• 1/4 cup Sukrin Icing Sugar (or Swerve Confectioners)
• SUGAR-FREE LEMON CUPCAKES
• 2 ounces cream cheese, soft
• 2 ounces butter, soft
• 1/3 cup Sukrin :1 (or Swerve Granulated)
• 1/2 tsp vanilla extract
• 1/4 tsp LorAnn Lemon Oil
• zest from 1 lemon
• 1/2 cup Bob's Red Mill Coconut Flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs (cold)
• 1/4 cup heavy cream
• 1 tbsp lemon juice

INSTRUCTIONS

1. Cream Cheese Frosting: (A stand mixer works best, but a hand mixer works, too.) Whip the cream cheese to loosen it. Add the powdered sweetener and whip. Adding the heavy cream a little at a time, mix until incorporated, then whip until the frosting is stiff and fluffy. Use right away or cover and refrigerate until needed. 
2. Preparation: Preheat the oven to 350 degrees F. Position the rack to the middle of the oven. Zest and juice the lemon. Line a 6 well muffin pan with cupcake liners. In a small bowl whisk the coconut flour, baking powder, and salt together to break-up any lumps. Add the lemon juice to the heavy cream.
3. ............................

for full recipes please see : www.lowcarbmaven.com

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