Lemon Cupcakes with Raspberry Frosting

ruled.me

Amy Letzkus

subheading: For the lemon cupcakes:

2 ⅓ cups almond flour

1 teaspoon baking powder

½ teaspoon sea salt

½ teaspoon xanthan gum

¾ cup granulated stevia/erythritol blend

2 tablespoons lemon zest

2 tablespoons melted butter

3 large eggs

¾ cup unsweetened almond milk

1 tablespoon vanilla extract

2 teaspoons lemon extract

subheading: For the raspberry frosting:

16 ounces cream cheese, softened

2 tablespoons butter, softened

⅓ cup granulated stevia/erythritol blend

¾ cup unsweetened frozen raspberries

3 tablespoons whipping cream

1 teaspoon lemon juice

1 teaspoon vanilla extract

note: The stevia erythritol blend we use in this recipe is twice as sweet as sugar-one teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

Directions at ruled.me

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