Making Thyme for Health · by Sarah Rotavera
Lemon Cupcakes with Fresh Blueberry Icing
NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 17%
CARBS 55G43% OF CAL
3G FIBER11G OTHER41G TOTAL SUGAR
FAT 31G54% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grain-free lemon cupcakes made with quinoa and almond flour, topped with fresh blueberry cream cheese frosting. A lighter dessert option.
dessertbaked good⚙️ food processor🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup quinoa flour
- 3/4 cup almond flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs (separated)
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest (from approx. 2 large lemons)
- 1/2 cup raw honey
- 1/2 cup melted unrefined coconut oil
- 1/4 cup + 2 tablespoons Almond Breeze Hint of Honey Vanilla Almondmilk
- Fresh Blueberry Cream Cheese Icing
- 4 ounces cream cheese
- 4 tablespoons butter
- 4 tablespoons pureed blueberries (about 1 cup whole)
- 1 and 1/2 cups powdered sugar
At a glance
PER SERVING · TIME 40M
CAL 25%·PRO 17%
CARBS 55G43% OF CAL
3G FIBER11G OTHER41G TOTAL SUGAR
FAT 31G54% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 319mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.