The fresh flavor of lemons inside a moist cupcake, topped with a creamy frosting that has… you guessed it, more lemon!!
The frosting has a blend of mascarpone and cream cheese, which gives it a great texture and plenty of healthy fats! Fresh lemon juice and zest give these a such a nice and refreshing flavor.
I use lemons in so many recipes, I just love their fresh flavor! They are also so good for you, read about the Health Benefits of Lemons in my article.
The oat fiber that I use in this recipe really helps give it great texture! I bake with it often, because it helps give a bread-like texture to anything I bake, much more so than anything else I’ve ever tried using. I have listed some of the many recipes I use oat fiber in, towards the bottom of this page.
INGREDIENTS
For the cupcakes:
▢1 ¾ cups super fine almond flour
▢¼ cup Oat Fiber, see notes
▢2 eggs, divided
▢⅔ cup sour cream
▢½ 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:
▢½ cup mascarpone cheese, at room temperature
▢½ cup cream cheese, at room temperature
▢¼ cup swerve, confectioners (or powdered erythritol)
▢¼ cup heavy cream + 2 tablespoons, or as needed
▢2 teaspoons fresh lemon juice
▢2 teaspoons lemon zest
▢½ teaspoon vanilla extract
INSTRUCTIONS
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 using a hand mixer until you have soft peaks. Add the swerve to the egg yolks and mix. Then add the vanilla extract, lemon juice/zest 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 ¼ 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.
RECIPE NOTES
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
