My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Apr052012

lemon almond flour cupcakes with blueberry whipped cream frosting

As promised, dessert!

Today is my uncle’s birthday [Happy Birthday Uncle Alan!!!], so before leaving town we had a mini celebration.  I think everyone felt a little emptiness in the room with my grandpa not being there, but we ate, laughed, and joked to keep our minds busy.  Just as he wanted.

Before cupcakes we slurped on tomato soup and crunched on toasty grilled cheese sandwiches.  An always delicious and comforting meal.

I thought for today we would start things off with cupcakes. 

asparagus (1 of 1)

Lemon and blueberry is a combination that will never get old.  Don’t you agree? 

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I wanted to keep the blueberry flavor in the frosting and the lemon in the cupcakes.  I also wanted to keep the recipe as simple as possible.  The easiest way to do that is by using almond flour.  No crazy combination of gluten free flours, starches, and gums.  Just almond flour! 

It’s hard to believe ground almonds can be turned into such a delicious dessert.

And for the frosting?

A simple combination of heavy whipping cream, cream cheese, blueberries and honey. 

asparagus (3 of 6)

A fluffy, slightly sweet frosting, with a hint of blueberry.

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I wanted to keep the frosting nice and light to let the lemon almond cupcake shine.

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Print this!

Almond Flour Lemon Cupcakes [yields 10 cupcakes] adapted from orange blossom cupcakes

  • 3c blanched almond flour
  • 1/4c coconut oil, melted
  • 1/2c raw honey
  • 3 eggs
  • 2t vanilla extract
  • 2t lemon extract
  • 2t lemon zest
  • 1/2t salt
  • 1/2t baking soda

  1. Preheat your oven to 325* and position a rack in the center.  Line a cupcake pan with 10 cupcake liners.
  2. In a large bowl, mix the dry ingredients.
  3. In a large bowl, whisk together the eggs, honey, melted coconut oil, vanilla, lemon, and lemon zest until smooth.
  4. Combine the wet with the dry and stir with a wooden spoon until just combined.  It should result in a thick, pourable batter.
  5. Empty batter evenly into the lined cupcake tin.
  6. Bake for 23-27min, until a toothpick comes out clean and they are golden brown on top.
  7. Remove from the pan and let fully cool before frosting.

notes:  You want to be sure and use blanched almond flour and not almond meal.  You can make this at home [or buy it pre-ground] in a high speed blender or food processor using raw blanched almonds.  Only blend about 3/4c of a cup at a time and scrape the sides as needed until very fine.  Be careful not to over process as the mixture will start to turn into nut butter.  It heats slightly when you grind, so make sure to let it cool a bit before storing in a sealed container in the fridge.

Blueberry Whipped Cream Frosting

  • 1c heavy whipping cream
  • 4oz cream cheese [full fat]
  • 1/2c blueberries
  • 6T raw honey
  1. In a small saucepan over medium heat, add the blueberries and honey and bring to a boil.   
  2. Reduce heat to simmer for 6-8min.  Stir frequently.
  3. Pour in a bowl and set in the refrigerator until completely chilled.
  4. In a cold metal bowl, whip the whipping cream until stiff peaks form [I used the whisk attachment with a hand mixer].  Refrigerate for 15min.
  5. In another bowl, whip the cream cheese until smooth and creamy.
  6. Add the whipped cream to the cream cheese and whip until fully combined and stiff.
  7. With an immersion blender [or regular blender should work] blend the blueberry honey mixture until smooth.
  8. Whisk the blueberry mixture with the cream mixture until fully combined. 
  9. Refrigerate for at least 15min before spreading on fully cooled cupcakes.
  10. Keep cupcakes refrigerated once frosted.

notes:  This is a very soft frosting.  I don’t think it would work well for a layer cake because of how soft it is.  If you want to stiffen it up, you can always use powdered sugar instead of honey and add more until desired sweetness and consistency is reached.  If the 6T of honey is not sweet enough for your taste buds, I would use powdered sugar instead of more honey to sweeten. Avoid using frozen blueberries, as it may make the mixture too wet.

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Soup’s on tomorrow!

Ashley

Reader Comments (40)

Beautiful!! It looks like the color of red cabbage almost. Yes, I want cupcakes!
April 5, 2012 | Unregistered CommenterKatie
That frosting is gorgeous! And now, I'm craving cupcakes.
those muffins are beautiful! i love the color of the frosting, it makes me want to eat my computer screen....
Wow. I just had one of those "aha" moments where something clicks that should have clicked a loooong time ago. Almond flour. My husband is currently doing the Paleo diet and baking has become quite the challenge. I read your recipe and almond flour is perfect for him!! Thanks for the inspiration!!!
That blueberry frosting is dreamy! What a pretty purple color & fluffy texture!
April 5, 2012 | Unregistered CommenterCarissa
gorgeous! i'm salivating. do you think i could bake this as a flat cake? i don't have any muffin pans but i'd love to try the straight up almond flour base - simple & pretty healthy :)

Ashley--> Definitely! It should fit perfectly in a 9" pan, but the baking time will increase. Not sure quite how long though. Looking at another similar recipe on Roost Blog, you may want to increase the oven temp to 350*. http://www.roostblog.com/roost/harvest-cake-with-vanilla-cream.html
April 5, 2012 | Unregistered Commentercatherine
I LOVE the idea of blueberry in the frosting...my mind is going crazy with all the possible things it could be spread on ;) And almond flour baked goods are my absolute favorite. Good thing I read this post before my grocery trip...I may need to add a few things to my list!
April 5, 2012 | Unregistered CommenterRebecca
Those look so good! I have a question for you--do you account for altitude in the recipes you post? Meaning, I know you are at a relatively high altitude, so do you post your recipes as you create them at your altitude? I'm just wondering because I am at a high altitude also (close to 5000) and so far all of the grain free almond flour baked goods that I have made turn out too wet. So I am wondering if it is an altitude issue and maybe if I make your recipe it will turn out right because it is made for high altitude. Or maybe that is just the texture of almond flour goodies? Is it normal for them to be more wet than baked goods made with grain flour? I have read that almond flour is a great flour to use because the texture so closely resembles wheat flour, but I have never gotten results like that. I wish I could, though.

Ashley--> Great question! This is kind of funny too, because both times I've baked with solely almond flour it's been in Ohio. I'll have to give them a try now that I'm back in Colorado. When making them in Ohio they didn't seem wet at all but also didn't resemble wheat flour. It's a much more dense + moist texture than wheat flour. If I were to make these in Colorado, I would increase my oven temp to 350* and bake them for a slightly shorter amount of time. Typically, I also decrease the baking powder by 1/8-1/4t for every teaspoon used, but this recipe doesn't call for any to be used. Elana, from Elana's pantry, bakes with a lot of almond and coconut flour and she actually lives in Colorado. I'm not sure if she includes high altitude adjustments or if her recipes work at any altitude as is. I do typically include high altitude adjustments, and will make mention of it when I try this recipe in Colorado. Thanks Becky!
April 5, 2012 | Unregistered CommenterBecky
I want that frosting! Yum.
These cupcakes look delicious! I typically don't like cake or frosting because it's so sweet, but this recipe looks like it will be perfect! I also love that there's no flour or refined sugar in these. I can't wait to try them!

Ashley--> Almond flour is amazing. As is honey! :)
April 5, 2012 | Unregistered CommenterKerry
Oh wow, that looks so good! I love the blueberries and lemon combo! Do you think there would be a way to make a lightened up gluten free version of lemon tarts (lemon curd + crust)? I love lemon tarts with blueberries on top.

Ashley--> I'm sure there is a way! I love that dessert and should probably try making a GF version soon!
April 5, 2012 | Unregistered CommenterLindsay
These look so good! I love that you used fresh blueberries in the frosting and I agree that the lemon blueberry combo is unbeatable!
Those are quite possibly the prettiest cupcakes I've ever seen! And they sound absolutely delicious. I noticed them in your last post and thought that the frosting looked divine - I'm so glad you posted the recipe!

PS LOVE the second picture down - that looks like art work :)

Ashley--> Thanks so much!
OH yeah! I'm totally making these this weekend! So Pretty!
April 5, 2012 | Unregistered CommenterKrissy @ Make it Naked
girl, i want to dive into that frosting. and the cupcake part? GIMME!
April 5, 2012 | Unregistered CommenterHeather
i see so many food pics that it takes a lot for one to actually jump out at me and make me want to eat it. Welp, you did it! These cupcakes, and especially the blueberry frosting, look so delicious, and now i officially want one... majorly!
April 5, 2012 | Unregistered CommenterHolly W
Mmmmmmmmm!!!!!!!!!! Me likey!!
April 5, 2012 | Unregistered CommenterKelsey
I'm so very sorry that you have lost your grandpa, Ashley. He looked much younger than his years. These cupcakes look delicious and I'm soooo excited that they're ones that I can actually eat and I'll just have to tweak the frosting a little bit --in an attempt to heal some digestive issues I've started on the Specific Carbohydrate Diet, so many of my favorite baked goods aren't on my menu these days. I LOVE lemon anything, and this flavor combo is always delicious! Thanks so much for your continual inspiration. Oh, and your new watercolor header looks beautiful too --great job. ;)
blessings,
Christi

Ashley--> Thank you for your kind words, Christi! Good luck figuring out your digestive issues.
April 5, 2012 | Unregistered CommenterChristi
These look ridiculously delicious...mmm...mmmm...mmm!
April 6, 2012 | Unregistered CommenterLizAshlee
Oh my God, they look so yummy !
Terrific !
I love blueberry, but in France (where I am from) they are rare & very expensive.
I would love have one :-)
April 6, 2012 | Unregistered CommenterMély
Damn your incredible photography. I want these cupcakes now! Pinned to try and veganise.

Ashley--> Aw, thank you!
April 6, 2012 | Unregistered CommenterNada (One Arab Vegan)
These look amazing! I definately want to make that frosting recipe, asap! Bet it would be good with strawberries too!
April 6, 2012 | Unregistered CommenterAndrea
These are so beautiful! And I love how simple they are - I'm definitely bookmarking this to try when I need a simple gluten free recipe :)

Ashley--> Hope you enjoy them as much as we did!
April 6, 2012 | Unregistered CommenterHeidi
Is there anything I can substitute cream cheese with in this recipe?

Ashley--> You may be able to use full fat ricotta cheese, marscapone cheese, or possibly butter. I'm not 100% sure though.
April 7, 2012 | Unregistered CommenterElizabeth
I wish I had all the ingredients for these!!! I have SO MANY blueberries in the freezer and am trying to figure out what to do with them <3
Almond flour is my absolute favorite flour to bake with now. Coco's blog is beautiful - her desserts are fabulous. Your subtle variation looks really nice! Do you find the baking soda makes much difference? Also, I love the new look of your blog.

Ashley--> I haven't tried leaving the baking soda out but every almond flour/meal recipe I've seen does include it. And thanks about the blog. Much appreciated. :)
April 7, 2012 | Unregistered CommenterAllie
These look awesome. How do you think the substitution of coconut milk whipped "cream" for regular whipped cream would work?

Ashley--> You could definitely use a can of full fat coconut milk to make coconut whipped cream. I've done it before and it works really well! Freezing the can for about 30min or fully refrigerating are key in getting it to whip, as does using a cold metal bowl + whisk attachment. Enjoy!
April 22, 2012 | Unregistered CommenterJaime
Do you know if coconut milk (the can-kind) could be used in place of the cream cheese and whipping cream?

Ashley--> You can definitely make coconut milk whipped cream [with full fat coconut milk] but it may become too wet with the blueberries mixed in. The cream cheese helps to thicken the mixture a bit.
I made these a few days ago. The cupcakes are real good. I wasnt impressed with the frosting but the cake is good.
June 14, 2012 | Unregistered CommenterMichael
do you hdd water when you first boil the blueberries and honey?
January 19, 2013 | Unregistered Commenterkelly
@Kelly - No water is needed. The blueberries will start to give off a lot of liquid as they're heated and the honey melts quickly.
January 19, 2013 | Registered CommenterAshley
I found this recipe to be a big waste of ingredients and time. My time is precious and where are all of the master BAKERS?
February 21, 2013 | Unregistered Commenternaia
These lemon blueberry cupcakes are AMAZING~ I made them tonight for my family and got a full thumbs up. A little expensive compared to an unhealthy version of a cupcake but worth EVERY penny! I highly recommend these! Enjoy! and Thank you for sharing such a nice treat!
June 1, 2013 | Unregistered CommenterCupcakequeen512
@Cupcakequeen - So happy to hear! Thanks for letting me know!
June 2, 2013 | Registered CommenterAshley
These taste great but the texture of my batter was more like cookie dough. They also were very moist but that's way better than dry.
July 21, 2013 | Unregistered CommenterSkye
@Skye - Hope you enjoyed them!
July 22, 2013 | Registered CommenterAshley
Will the frosting be ok at room temp for a couple of hours, or should they stay refrigerated?
December 16, 2013 | Unregistered CommenterSaraHSpencer
@Sara - I would say keep it refrigerated. It's more like a whipped topping than a thick frosting. :)
December 16, 2013 | Registered CommenterAshley
Could I use regular sugar instead of honey? I want to make this for my daughter 1 year birthday. She can not have honey or powdered sugar.
March 9, 2014 | Unregistered Commentermichelle
@Michelle - I'm not sure how to use sugar instead of honey in this recipe since there is no other liquid besides the coconut oil to moisten things. The viscosity of the honey plays an important role in the cupcake batter. Sorry about that! I'm sure it would be fine in the whipped frosting, though!
March 9, 2014 | Registered CommenterAshley

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