Recipe: Lemon Blossom Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert, Snack
  • 2 cups Blanched Almond Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Honey
  • 2-½ teaspoons Grated Lemon Peel
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • ½ cups Honey
  • 2 Egg Whites
  1. Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.
  2. Combine the dry ingredients (almond flour, salt, baking soda) in one bowl.
  3. Combine ½ cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another.
  4. Stir dry and wet ingredients together.
  5. Drop spoonfuls of batter into the cupcake tin.
  6. Bake for 45 minutes.
  7. When done, the tops will be lightly browned and a toothpick inserted will come out clean.
  8. If you take them out too soon, they will fall leaving an indention.
  9. You can put them back into the oven until they are completely done.
  10. The indention actually works great because you can plop on more frosting!
  11. Once the cupcakes are in the oven, begin heating the ½ cup honey on the stove top at medium heat.
  12. Add 1 teaspoon of grated lemon peel to the honey.
  13. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more.
  14. You’re looking for a slight browning of the honey.
  15. When you get to that stage, remove from heat.
  16. Whip egg whites until they form stiff peaks.
  17. Add the remaining ½ teaspoon of grated lemon peel to the whipped egg whites.
  18. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.
  19. Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes.
Recipe by GAPS Diet Journey at