Hello Food Lovers!

For today’s post, I decided to share with you this amazing healthy lemon cupcakes with coconut vegan frosting on top. Have you guys ever tried to make frosting with coconut? This is a very healthy spin to any frosting that would add a great taste to it (if you like coconut of course).

The first time I made coconut frosting was a disaster, but several tries after that I figured out how to properly combine the two ingredients needed in order to come up with this cutie: coconut milk and any sweetener you like. And the truth is, you will be amazed by how easy and simple it actually is!

In my case, I use stevia if I want to keep it in a completely white color, and I use coconut sugar or yacon syrup if I do not care for the color of the frosting. In other words, if you want the frosting color to be white like in this healthy lemon cupcake recipe, I recommend using stevia or erythritol as a sweetener.

For the coconut milk, you can easily find it pretty much at any grocery story within the organic section. I personally go to Trader Joe’s or Whole Foods but many other ones offer coconut milk also. It usually comes in little cans labeled as “coconut milk”. Can’t miss it!

This healthy recipe can be a great way to keep healthy snacks in your freezer or fridge for whenever you are in the mood for something sweet and tasty. I recommend you guys to try it out and let me know what you think!

DIABETIC DIET TIP

These healthy lemon cupcakes are made with almond flour and some rice flour, which contains a little higher carbohydrate content. However, as a diabetic, there is a time for everything and these healthy lemon cupcakes can be added to your diet when the time is right. So you may ask… when is the right time for these healthy sweets?

Well, your blood sugar levels will dictate most of the food choices you make throughout your day. However, you need to remember that these healthy cupcakes will not spike your sugar since they are combined with other healthy fats and the glycemic index of the rice flour is moderate. However, it will help you raise your sugar levels moderately due to the carbohydrate content.

So for instance, a good time to eat these healthy goodies can be when your sugar is stable or about to drop some (80 mg/dL to 120mg/dL). Also, they can be implemented as a midmorning snack or afternoon snack along with some stable sugar levels.

If you have any questions, please let us know on the comments section or through our contact page above so we can help you guys in anyway we can!

I’ll see you on the next post!!

Author - Lucía
Prep - 15 minutes
Bake - 15 minutes
Ready in - 10 minutes after baking
Yield - 10 muffins
Duration - 1 week or 3 months in the freezer

The macronutrients of these healthy lemon cupcakes are great, if you make 9, each one will have:

113kcal
4gr protein
10.6gr net carbs
1.3gr fiber
5.3gr sugars
6gr fats

* Take into account I have not counted the frosting in these macronutrients since it’s optional.

INGREDIENTS

1 cup or 85gr almond flour
55gr brown rice flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon pink Himalayan salt
100gr coconut sugar or erythritol (or you can do 50gr and 50gr like I do)
2 organic eggs or flaxseed egg for a vegan version
60ml fresh lemon juice (the juice of 1 lemon)
2 tablespoons fresh lemon zest

Coconut Frosting:

1 13oz/400ml canned coconut milk full fat (leave it on the fridge overnight and use only the solid part)
2 tablespoons yacon syrup (Check HERE everything there is to know about Yacon Syrup) or erythritol (in powder better)
1 tablespoon vanilla extract

STEPS

Pre heat oven at 350F/175C. Lightly grease a muffin tin with coconut oil, or line with paper liners.
In a bowl, mix the dry ingredients (almond flour, rice flour, salt, baking powder, baking soda) until fully combined. Set aside.
In another bowl, whisk the eggs and mix with coconut sugar, lemon juice and lemon zest.
Mix everything together and spoon the batter into the prepared muffin tin, filling each 2/3 full. You should be able to make 9 cupcakes.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack before frosting.
For the vegan coconut frosting. In a blender, blend the coconut milk until smooth. Remember to use only the thick part and save the liquid part to add a little if needed. If it’s too thick and you see it’s difficult to blend, add a little of the leftover liquid.
Once completely smooth, add the vanilla extract and sweetener of choice.
Once all incorporated, transfer to a pipping bag and let it harden a little in the fridge. Apply as a topping once the muffins are cooled.

* Store them in an airtight container or in the fridge if they have frosting, you can also freezer them up to 6 months.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!

Thanks so much!

🇪🇸 Spanish:

Estos muffins deliciosos de limón no llevan gluten, ni lácteos ni azúcares refinados.

Además el frosting de coco es vegano, hecho únicamente con 2 ingredientes! Os encantará!

Autora - Lucía
Preparación - 15 minutos
Horno - 15 minutos
Porción - 10 muffins
Conservación - 1 semana o 3 meses en congelador

Los macronutrintes de cada uno de estos cupcakes saludables están bastante bien! Si te salen 9, cada uno tendrá:

113kcal
4gr proteína
10.6gr carbs netos
1.3gr fibra
5.3gr azúcares
6gr grasas

* Ten en cuenta que no he añadido el glaseado de coco en estos valores ya que es opcional

INGREDIENTES

1 taza o 85gr de harina de almendra
55gr de harina de arroz integral
1 cucharada de levadura en polvo
1 cucharadita de bicarbonato sódico
1/4 cucharadita de sal rosa del Himalaya
100gr de azúcar de coco o eritritol (o puedes hacer 50gr y 50gr como hago yo)
2 huevos ecológicos o huevos de lino para versión vegana
60ml zumo de limón (el zumo de 1 limón)
2 cucharadas de piel rallada de limón

Frosting de coco:

1 lata de 400ml de leche de coco (dejarla en nevera la noche anterior y usar solo la parte sólida)
2 cucharadas de sirope de yacón (Clica aquí para aprender todo lo que necesitas saber sobre el Sirope De Yacón) o eritritol (en polvo mejor)
1 cucharada extracto de vainilla

PASOS

Pre calentar el horno a 175C. Engrasar una bandeja para muffins con aceite de coco o colocar papeles para cupcakes en los moldes.
En un bol, mezclar la harina de almendra, la harina de arroz integral, la levadura, el bicarbonato sódico y la sal hasta que quede bien integrado. Reservar.
En otro bol, batir los huevos y añadir el azúcar de coco con el zumo de limón y la piel rallada de limón.
Mezclar bien todo y verter la mezcla en los moldes, sólo rellenar 2/3 de los moldes ya que la masa va a crecer. Tendrías que poder hacer unos 9 cupcakes.
Hornear 15 minutos, o hasta hasta que salga un cuchillo limpio desde el centro y estén ligeramente dorados por encima. Dejar enfriar por completo en una rejilla antes de colocar el glaseado.
Para preparar el glaseado. Triturar la parte sólida de la leche de coco hasta que quede bien suave. Si es difícil de triturar, puedes añadir un poco de liquido restante de la lata al separar la parte sólida.
Una vez quede suave, añadir el extracto de vainilla y el endulzante deseado.
Cuando esté bien incorporado todo, verter en una manga pastelera y dejar enfriar en el nevera un rato antes de poner por encima de los muffins cuando estén ya fríos.

* Conservar en un recipiente cubierto o en la nevera si lleva el glaseado. También podéis congelarlos hasta 6 meses.

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!

¡Mil gracias!

LEMON CUPCAKES with COCONUT VEGAN FROSTING

DIABETIC DIET TIP﻿

INGREDIENTS

STEPS

INGREDIENTES

PASOS

DIABETIC DIET TIP