The other day when I was doing my online grocery shopping for the week, I wanted to surprise the kids with something outside my usual ‘grain free – healthy’ snack selection. I came across some bright pink frosting with fun sprinkles that made me gag to even look at…so of course I knew they would love it ;). I fought through the pain and went ahead and added it to the order. My idea was to let them make some basic sugar cookies or like white cake cupcakes and let them decorate on their own. Than I had the idea to at least make the base part healthy, to try to cancel out the disgusting, artificially flavored, unnaturally pink disaster they call frosting. I ended up with these amazing cupcakes with some ingredients I already had in the house. THEY were so shockingly yummy!!! The lemon and maple syrup combination was really a surprise. I’m not sure if I have ever combined the two before and, wow, these will be on the snack rotation from now on… sans the pink fluff. For myself I preferred them with no topping at all and they would be a great option for a quick breakfast or lunch because they were very filling. My husband liked his with a light layer of whipped cream and than my kids of course only ate the frosting on the top and wasted the perfect muffin, UGH! I think they would also be really good with like a basic glaze.

Ingredients:

  • 1 cup almond flour
  • 1/4 cup butter, softened
  • 3 eggs
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • sprinkle of sea salt
  • 1 teaspoon baking soda
  • 4 oz cream cheese, softened
  • 1/2 cup full fat Greek yogurt
  • juice of 3 lemons plus zest
  • 1/4 cup maple syrup

Directions: put almond flour, softened butter, 3 eggs in mixing bowl. Mix until well combined. Add in next 6 ingredients through yogurt. Mix until well incorporated and than juice lemons into the bowl, being careful not to get any seeds into the mix. Grate some zest, maybe a tablespoon or so and put in mix along with maple syrup. When its all mixed in well pour into silicone muffin pan or a well greased metal muffin pan or use liners. Bake at 350 for 20 minutes.

*These did not rise at all, almost like cheesecake cupcakes. You can call these a muffin or a cupcake and top them with icing or not!

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