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Lemon Cupcakes With Lemon Cream Cheese Icing (gluten-free)

Lemon Cupcakes With Lemon Cream Cheese Icing

Lemon Cupcakes with Lemon Cream Cheese Icing aren’t necessarily nutritious but let me tell you they taste good!  I made these for Mother’s Day and used Bob’s Red Mill gluten-free biscuit and baking mix.  I think I’ve mentioned it before but I don’t consider myself to be a good baker at all.

Lemon Cupcakes With Lemon Cream Cheese Icing

Bob’s Red Mill to the rescue!  In the past I would have tried to make these cupcakes with some sort of whole grain flour and to be honest they wouldn’t have turned out as good.  Now I’m not afraid to enjoy the occasional food that isn’t “labelled” nutrient dense, raw, vegan, paleo, sugar-free, etc.

Lemon Cupcakes With Lemon Cream Cheese Icing

Eating one or two of these cupcakes isn’t going to set me back in my health goals or even body composition goals if I had them.  Right now I’m just focused on continuing to support my HPA Axis (adrenals) and getting stronger with my lifting.  Slow and steady wins the race here. 😉  Stressing over having the perfect diet frankly wasn’t helping me with my stress levels.  When I let go of that perfectionism mindset again I saw improvements in my health.

Lemon Cupcakes With Lemon Cream Cheese Icing

These cupcakes are really like thick pancakes!  They’re not light but they’re not really dense either.  There just right and I used both lemon zest and lemon essential oil for the muffins and also added lemon juice to the cream cheese icing.

Lemon Cupcakes With Lemon Cream Cheese Icing

This is legit cream icing too, not the fake stuff!  I find I do fine with the occasional consumption of dairy and I love cream cheese and cheesecake so I went for the real deal here.  The only thing I did different is that I used Muscovado whole brown sugar as I didn’t have icing sugar and prefer not to use the white stuff.

Lemon Cupcakes With Lemon Cream Cheese Icing

Of course I had to test them out!  No good cook will feed others their food before tasting it themselves.  I think these are definitely worthy of being shared with others.

Lemon Cupcakes With Lemon Cream Cheese Icing

Of course halfway through I had another flavour combination come to mind but at that point it was too late.  I’m thinking instead of a lemon cream cheese icing these would be really good with a lavender cream cheese icing.  I have lavender essential oil, dried lavender and could have used some defrosted blueberries to colour the icing a nice shade of lavender purple.  Next time!

Lemon Cupcakes With Lemon Cream Cheese Icing

Lemon Cupcakes With Lemon Cream Cheese Icing (gluten-free)
Recipe Type: Cupcakes
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
Serves: 12
Lemon cupcakes with a perfect texture and vibrant Lemon Cream Cheese Icing.
Ingredients
  • Cupcakes:
  • 1 1/2 cups Bob’s Red Mill gluten-free biscuit and baking mix
  • 1/2 teaspoon turmeric powder
  • 6 tablespoons Muscovado whole brown sugar
  • 1 egg
  • 1/4 cup coconut oil, melted
  • 1 teaspoon lemon zest
  • 2 drops lemon essential oil
  • 2 cups water
  • Lemon Cream Cheese Icing:
  • 8oz/250g organic cream cheese
  • 1/4 cup organic butter
  • 1/3 cup Muscovado whole brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 drops lemon essential oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon turmeric powder, heaping
Instructions
  1. Preheat oven to 350 degrees celsius and line a muffin pan with muffin cups.
  2. Add Bob’s Red Mill mix to a large bowl with turmeric powder. Stir to combine.
  3. In a small bowl beat egg and stir in sugar, coconut oil, lemon zest, lemon essential oil and water.
  4. Pour wet ingredients into dry and stir to combine well.
  5. Pour batter evenly into a dozen muffin cups. Bake in oven for about 35 minutes.
  6. Make the icing while cupcakes bake by beating all ingredients together in small bowl. Store in the fridge until cupcakes have cooled and ready to ice.
  7. Spoon evenly on top of each cupcake. You may have extra icing as I did and can layer it with overnight oats for a delicious twist.

 

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