Mother's Day Cupcakes
THM:S, low carb, sugar free, gluten free // Fresh lemons are a must!
Serves: 20 cupcakes
  1. Whisk the dry ingredients together. Add the wet ingredients and mix well. Divide among 20 cupcake holes (I recommend using paper liners for easy cleanup and removal from the pans; if not using liners, grease the cupcake tins). Bake at 350 degrees F for approximately 20 minutes or until a toothpick inserted into the center of the cupcakes comes out cleanly and the tops of the cupcakes are well-risen and not squishy. Immediately take the cupcakes out of the pans and let them cool on a wire rack. Refrigerate to chill completely before frosting with my Pipeable Whipped Cream Frosting. Decorate with edible flowers or fresh lemon and/or lime zest. Yields 20 cupcakes.
*If using THM Baking Blend instead of my baking mix, I suggest trying 1⅓ cups, then adjusting from there if necessary.
Recipe by Briana Thomas at