I am so excited to share another cupcake recipe! I just love cupcakes so much. This recipe is really a home run. No one would EVER be able to tell these are gluten free and dairy free – I promise! They’re lemony, moist, light…basically everything you could want. Like a ray of sunshine for your mouth. Also, we can’t forget about the frosting! This isn’t the traditional light and fluffy frosting you might think of on a cupcake - it is SO MUCH BETTER. It has just three ingredients and takes only 2 minutes to make. Another great thing is that you can adjust it to the sweetness and consistency you prefer. To make it thinner, add more coconut oil. To make it thicker, add more coconut butter. Then you just dip your cakes in it and you’re done!

Happy baking!

xoxo, The Secret GF

*makes 18

Ingredients:

2 cups Not Your Mama’s Flour

1 ¼ tsp baking soda

½ tsp salt

2 eggs

½ cup melted coconut oil

1 cup agave (or honey)

½ cup almond milk

¼ cup lemon juice

Zest of 1 lemon

1 tsp vanilla extract

Frosting ingredients:

½ cup coconut butter

2 tbsp coconut oil

2 tbsp agave

Steps:

1. Preheat the oven to 350⁰F. Line a cupcake tin with cupcake wrappers.

2. In a medium bowl, whisk together the flour blend, baking soda, and salt.

3. Add the remaining ingredients and whisk until the batter is smooth.

4. Fill cupcake liners until about ¾ full. Bake for 15-17 minutes, or until a toothpick comes out clean. Once done, take the cupcakes out of the tray and cool on a wire rack.

5. To make the frosting, simply melt all the ingredients together right before you frost the cupcakes.

6. To frost, hold the cupcake upside down and dip into the frosting to coat the top. Do this to all the cupcakes, then repeat about three times until the frosting is gone.