Marvelous Meyer Lemon Ginger Cupcakes with Lemon Cream Cheese Frosting
By: Leah Rodrigues
Published: February 5, 2013

Gluten-free Meyer lemon cupcakes with cream cheese frosting is to die for.  These delicious cupcakes highlight the unique Meyer lemon flavor by using both juice and zest.  The cream cheese frosting adds decadence to an otherwise light cupcake.  Meyer lemon cupcakes celebrate this winter fruit.
Meyer Lemon Ginger Cupcakes with Lemon Cream Cheese Frosting
Cupcakes:
Canola oil spray (if not using baking cups)
1 cup blanched almond flour
2/3 cup GF Classical Blend flour
cup coconut flour
1 cup scant sugar
1 teaspoon heaping ground ginger
1 teaspoon baking powder
1/2 teaspoon xantham gum
1/2 teaspoon sea salt
2 eggs, room temperature
cup canola oil
1/2 cup light coconut milk
1/2 cup unsweetened almond milk
Juice and grated peel of medium Meyer lemon
1 teaspoon vanilla extract
 
Frosting:
8 ounces cream cheese, softened
1 stick (8 tablespoons) unsalted butter, softened
1 tablespoon freshly squeezed Meyer lemon juice
Pinch sea salt
1 1/2 cups confectioners’ sugar
2 teaspoons light coconut milk
1 teaspoon vanilla extract

Directions:




Preheat oven to 350°.


   
Prepare muffin pan by lining with baking cups or spraying with canola oil.


   
In a medium bowl, whisk together flours, sugar, ginger, baking powder, xantham gum and salt.


   
In a large bowl, whisk together eggs, canola oil, coconut milk, almond milk, lemon juice, grated lemon peel, and vanilla.


   
Stir dry ingredients into wet.


   
Spoon batter into muffin cups to ¾ full and bake 18-20 minutes or until toothpick inserted in center comes out clean. Transfer cupcakes to rack to cool completely, about an hour.


   
For the frosting: In a medium mixing bowl, using a hand mixer, beat together cream cheese, butter, lemon juice and salt. Beat in ½ cup confectioners’ sugar and 1 teaspoon coconut milk until combined.


   
Beat in second ½ cup of confectioners’ sugar and the second teaspoon of coconut milk until combined, followed by the last ½ cup of confectioners’ sugar.


   
Taste it.


   
Do you think it’s sweet enough?


   
If you want to add more sugar, go ahead. You’ll probably need to add a bit more coconut milk as well.


   
When all ingredients have been combined, add vanilla and beat until light and fluffy, about 2 minutes.


   
Make sure cupcakes have cooled completely before attempting to frost. Trust me on this.


   
When cupcakes have cooled completely, frost and serve. The butter in the frosting will melt, so refrigerate if you’re not serving these right away; same with the leftovers.


   
They’ll keep in the fridge for about 3 days and are quite delicious cold. And for breakfast.

Directions:




Preheat oven to 350°.


     
Prepare muffin pan by lining with baking cups or spraying with canola oil.


     
In a medium bowl, whisk together flours, sugar, ginger, baking powder, xantham gum and salt.


     
In a large bowl, whisk together eggs, canola oil, coconut milk, almond milk, lemon juice, grated lemon peel, and vanilla.


     
Stir dry ingredients into wet.


     
Spoon batter into muffin cups to ¾ full and bake 18-20 minutes or until toothpick inserted in center comes out clean. Transfer cupcakes to rack to cool completely, about an hour.


     
For the frosting: In a medium mixing bowl, using a hand mixer, beat together cream cheese, butter, lemon juice and salt. Beat in ½ cup confectioners’ sugar and 1 teaspoon coconut milk until combined.


     
Beat in second ½ cup of confectioners’ sugar and the second teaspoon of coconut milk until combined, followed by the last ½ cup of confectioners’ sugar.


     
Taste it.


     
Do you think it’s sweet enough?


     
If you want to add more sugar, go ahead. You’ll probably need to add a bit more coconut milk as well.


     
When all ingredients have been combined, add vanilla and beat until light and fluffy, about 2 minutes.


     
Make sure cupcakes have cooled completely before attempting to frost. Trust me on this.


     
When cupcakes have cooled completely, frost and serve. The butter in the frosting will melt, so refrigerate if you’re not serving these right away; same with the leftovers.


     
They’ll keep in the fridge for about 3 days and are quite delicious cold. And for breakfast.