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This recipe for Paleo Lemon Cupcakes is a sweet and tangy gluten-free dessert, made with fresh lemon juice and sweetened with honey. Top with your favorite Paleo-friendly icing or leave the icing off for a simple and deliciously bright sweet treat.
This past Sunday, I made my third attempt at Paleo lemon cupcakes and thank goodness these cupcakes finally turned out well! I love experimenting in the kitchen but Paleo and gluten-free baking is a bit of a beast for me. If I’m not following a cookbook or online recipe exactly, it will often take me several attempts to come up with a creation that we would deem a true success in our house.
Thankfully Ryan and I are the least picky eaters in the world, so we’ve still managed to eat our way through way-too-dense muffins, pancakes that basically taste like ground up almonds and cake that crumbled into pieces on the first slice. But these cupcakes passed the taste test from people outside of the Stomachs-of-Steel Fagan family.
Two of my close girlfriends have little ones who do not eat dairy and one of them also does not eat gluten, so I try to make some Paleo and gluten-free snacks they can enjoy when we all get together on occasion and these cupcakes passed the toddler taste test when I served them up yesterday, too!
These Paleo lemon cupcakes are lower in sugar than most cupcakes (especially if you leave the icing off, which is what we did for the little ones – does that make them muffins?) and the tangy lemon flavor stands out perfectly against the light sweetness of honey.
Get the recipe here: Paleo lemon cupcakes
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