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This lemon cupcake tastes as fresh and springy as it looks! It’s perfect for Mother’s Day – or any other occasion, really. I mean, who doesn’t love lemon? You can frost these cupcakes with my Pipeable Whipped Cream Frosting or your own favorite frosting of choice. I topped mine with some pretty pansies for a party-worthy dessert.
Mother’s Day. I have the best mother in the whole world. Ever since I was born, she’s taken care of me, washed my clothes, cleaned up after me (although I like to think I do that pretty well myself these days), and fed me. She still worries over me at the ripe old age of 20, especially when I drive somewhere at night by myself. She looks out for my appearance, sews my important-occasion dresses that have to be just so (because I’m not picky enough), gives me a hard time about buying a mini van when I’m only 20 with no future family prospects, then relents and laughs later when I buy it anyway. She taught me to cook. She selflessly lets me inhabit her kitchen (as long as I clean it up when I’m done). She gives me feedback on my recipes. Most importantly, she shows me what is right and walks a Christ-like life. I love you, Mommy!
I’ve always been one for convenience, so me and bottled lemon juice were besties. No more. One day, I decided to buy some fresh lemons and see if they made a recipe taste any different from when I used bottled lemon juice. I was blown away by how much fresher and pungent the fresh-squeezed lemon juice and zest tasted! Fresh lemons and limes are now staples in my fridge. Don’t you dare use anything less in these cupcakes or you will regret it.
You can use my Pipeable Whipped Cream Frosting to frost these cupcakes. Decorate them with some fresh lemon and lime zest, or go pick some pansies for a gorgeous bouquet of cupcakes!
While we’re on the topic of Mother’s Day, I have a favor to ask of all you lovely peeps. My 5 Ingredient Cheesecake recipe has been featured in a Mother’s Day recipe contest, which you can see here. If you would go to that page and vote for me by commenting at the bottom of the page, I would be so grateful! By voting, you are entered for a chance to win a prize. Voting ends May 6th. Thank you so much!
And speaking of contests…
This giveaway is sponsored by the blogger admins in the THM Blogger Test Kitchen (Unofficial) Facebook group (including me) for Mother’s Day! Head over to Judy’s blog post about it here to enter.
As always, check out the Notes section of the recipe for answers to frequently asked questions regarding substation information (like, “How much THM Baking Blend should I substitute for your baking mix?”).
Links to the products I use can be found below the recipe for your convenience.
Other posts/pages you might enjoy:
- Starting THM
- my complete picture recipe index
- Briana’s Baking Mix recipe
- Pipeable Whipped Cream Frosting recipe
- my Facebook page, where I post recipe teasers, share posts both old and new, let you know how my cookbook progress is going, and ask for your input!
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You can find this recipe in my cookbook, Necessary Food.
- 1 cup Briana’s Baking Mix*
- 1 cup oat fiber (use gluten free if necessary)
- 4 tsp. THM Super Sweet Blend (or more to taste)
- 2 ½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- 1 cup egg whites
- 1 cup water
- ½ cup fresh-squeezed lemon juice (approx. 2 lemons)
- ½ cup salted butter, softened
- 4 eggs
- 2 tsp. fresh lemon zest (approx. 2 lemons)
- 1 tsp. vanilla extract
- ½ tsp. almond extract flavoring (I use Watkin’s brand)
- Pipeable Whipped Cream Frosting (or other frosting of choice) for decorating
- 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.
Briana’s Baking Mix recipe
Pipeable Whipped Cream Frosting recipe
Suggested products:
- THM Baking Blend
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
- Watkin’s Almond Extract
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Hi Bri, is that lime zest on some of your cupcakes? If so, how does that taste compared to the lemon ones? These cupcakes look fabulous, can’t wait to make them!!
Yes, I used lime zest to decorate some of the cupcakes for a different color on top, but they were all lemon cupcakes. 🙂
This is so yummy looking I’ll be trying these soon
If I sub the THM baking blend for your blend, do I still need to add more oat fiber? Thanks Michelle
Yes, you’ll still need the oat fiber. 🙂
I was wondering about the flavor of the cake. I like a substantial lemon flavor to cakes. like it makes your mouth water, and my family is THM so i need a cake we can all enjoy for my birthday. Is the flavor in this cake light or more intense?
I like substantial lemon as well, and I think the flavor in these cupcakes is more intense than most. 🙂
My daughter just asked me to make a lemon kitty cake (she’s turning 3) for her birthday on Tuesday and now I have a THM friendly recipe! Thank you for all the time and effort you put into your recipes! My whole family and I are big fans!
You are very welcome! I hope it turns out well for you.
Thanks for the recipes! I was wondering if I can sub the stevia extract powder for another sweetener, truvia, swerve?
Absolutely! Since stevia is so concentrated, you’ll need to adjust amounts, though. You can use this conversion chart for reference: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ I always recommend using less sweetener than you think you’ll need, then adding more and tasting as you go so you don’t oversweeten. 🙂 If you use a granulated sweetener in the frosting, grind it to powder in a coffee grinder or blender first so it will dissolve.
These look wonderful. I can’t wait to try them out for a picnic with my siblings 🙂 I’ve never had much experience with oat fiber. Can I grind up my own oats and use that instead? Or is there a big difference in the 2? Thanks for sharing all your recipes. I’m a fan! 🙂
Hi Susan! I’m afraid oat fiber and oat flour are very different, both in nutritional info and texture/dryness. I wouldn’t recommend substituting the two.
After doing much research myself on it , I realize the same. Thank you for getting back to me so quick. I will now have to purchase oat fiber so I can make these yummy looking cupcakes. 🙂
I don’t think you’ll regret purchasing some – it’s a very versatile flour!
These look soooo good! Since the recipe makes 20, do you think it could also be baked in 9×13 baking pan?
I’m not sure how thick it will be or how long you’ll have to bake it, but I think that should work!