paleo honey lemon cupcake recipe shinewithjl
paleo honey lemon cupcake recipe shinewithjl

Paleo Honey Lemon Cupcakes


August 30, 2017

Flavors of fresh lemon and local honey mix to make the perfect paleo friendly cupcake. Eat these alone or top with your favorite fruit. We love these in the summer with locally picked strawberries and blueberries.

Gluten Free, Dairy Free, Paleo Friendly

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 9 cupcakes


1/2 cup Coconut Flour

1/4 tsp Sea Salt

1/2 tsp Baking Soda

4 Pasture Raised Eggs

Zest of one large organic lemon

Juice of one large organic lemon

1/2 cup Local Honey

1/2 tsp Vanilla Extract

1/4 cup Organic Cold Pressed Coconut Oil, melted


1Begin by preheating your oven to 350 degrees. Combine all your dry ingredients in a large bowl. This includes your coconut flour, sea salt and baking soda.

2Mix all wet ingredients, except your coconut oil, in a separate bowl. This includes your whisked eggs, lemon zest, lemon juice, vanilla and honey. Your coconut oil will begin to solidify if mixed during this step.

3Slowly add your wet ingredients to your dry ingredients. Once your batter is a smooth consistency, mix in your coconut oil.

4Using a 1/4 cup, spoon the mixture into a muffin pan with liners. I find using a measuring cup helps each cupcake stay the same size. If you are looking for parchment paper liners, I prefer to use the Unbleached Large Baking Cups by If You Care.

5Bake for 20 to 22 minutes and allow to cool before storing or decorating.


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Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.

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