LEMON CUPCAKES
Servings Prep Time
6 20minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
6 20minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
Lemon Cupcakes
  • 1cup Old Fashion Rolled Oats
  • 1tsp Baking Powder(used low sodium)
  • 1Tbsp Lemon Zest(about 2 very large lemons)
  • 5large Medjool Dates, pitted(about 3 oz – should be about 1/2 the length of pointer finger)
  • 1/3cup Fresh lemon Juice
  • 1/4cup Applesauce, Unsweetend
  • 1/2cup Banana, very ripe
  • 1/2tsp Vanilla Powder(or 1 tsp pure vanilla extract)
  • 2tsp White Balsamic Vinegar
  • 6 Silicone Muffin Liners
Optional Garnishment – Lemon Sweet P Icing
  • 6large Medjool Dates, pitted
  • 1/2cup Baked Japanese Sweet Potato(skin removed)
  • 2Tbsp Plant-Based Milk, Unsweetened
  • 1/2tsp Pure Vanilla Extract
  • 2Tbsp Fresh lemon Juice(about 1 small lemon)
  • 2teaspoons Lemon Zest
Instructions
Lemon Cupcakes
  1. Preheat oven to 350F. Line muffin pan with silicone cupcake liners.
  2. Using a blender, blend the oats into a flour. Transfer oat flour to a large mixing bowl. Add the baking powder and give a quick whisk.
  3. Zest and juice at least 2 large lemons to equal 1 Tbsp of zest and 1/3 cup of juice. Set the juice aside.
  4. Add 1 Tbsp of lemon zest to flour. Give a quick whisk. Set the bowl aside.
  5. To the blender add the lemon juice, dates, applesauce, very ripe banana, vanilla powder (or extract), and balsamic vinegar. Blend until well combined and smooth.
  6. Add the blended wet ingredients into the bowl with oat flour. Whisk well. Do not over mix. The batter should be light and airy. Fill each muffin liner 3/4 full with batter. Bake in preheated oven for 30 minutes.
  7. NOTE: ALLOW MUFFINS TO COMPLETELY COOL FOR AT LEAST 3-4 HOURS BEFORE REMOVING FROM LINERS AND INDULGING. This step is key because the muffins are very moist and need this time to firm up to a cake-like texture. Do not attempt to eat before then or the muffins will be gooey in texture.
Lemon Sweet P Icing
  1. Add all of the icing ingredients to a blender and blend until completely smooth. Store in a tightly sealed glass jar in the fridge until ready to use.
  2. Top each cupcake with the desired amount and indulge!
  3. NOTE: Icing will keep in the fridge up to 2-3 weeks.
Recipy by Get2dRoot Health and Wellness