Easter Delight: Lemon Protein Cupcakes

Easter is a time of renewal, joy, and gathering with loved ones to celebrate the season. This March, why not infuse your Easter celebrations with a touch of healthiness without compromising on the deliciousness? Our Lemon Protein Cupcakes with Sugar-Free Dairy-Free Buttercream are the perfect addition to your Easter table, offering a guilt-free, citrusy delight that everyone can enjoy.

 

Lemon Protein Cupcakes with Sugar-Free Dairy-Free Buttercream

Cupcakes:

• 2 cups blanched almond flour
• 1 scoop The Roasted Purpose Vanilla Protein Powder
• 1/2 tbsp baking powder
• 1/4 tsp sea salt
• 1/3 cup dairy-free butter, softened
• 1/2 cup your favorite sugar-free sweetener
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 2-3 tsp lemon extract
• Zest of 1 lemon (optional for extra lemony zest)

Lemon Dairy-Free Buttercream:

• 3/4 cup dairy-free butter alternative, softened
• 1 cup sugar-free powdered sweetener, sifted
• 2-3 tsp lemon extract 
• 1-2 tbsp unsweetened almond milk (if needed for consistency)

Cupcake Instructions:

• Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Dry Ingredients: In a bowl, combine almond flour, baking powder, and sea salt. Mix well.
• Wet Ingredients: In another bowl, cream together dairy-free butter and sugar-free sweetener until smooth. Beat in eggs, one at a time, then mix in almond milk, vanilla extract, and lemon extract. If using, stir in lemon zest.
• Combine: Slowly incorporate the dry ingredients into the wet mixture. Add the vanilla protein powder, mixing until just combined without overbeating.
• Bake: Distribute the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool slightly in the pan, then move to a wire rack to cool completely.

Buttercream Instructions:

• Cream Butter: Beat the dairy-free butter alternative until smooth in a large bowl.
• Add Sweetener: Gradually beat in the sugar-free powdered sweetener until the mixture is light and fluffy.
• Flavor: Mix in lemon extract for the desired lemon intensity. Add food coloring if using, to achieve a lemon-yellow color. Adjust consistency with almond milk if the frosting is too thick.
• Frost: Once cupcakes are cool, frost them with the lemon dairy-free buttercream.
• Serve: Enjoy your Lemon Protein Cupcakes, a delightful, zesty treat perfect for any occasion.

Gather your loved ones, share the joy of baking together, and make this Easter a memorable one with a dessert that’s sure to leave everyone smiling, satisfied, and ready for spring’s bounty. Happy Easter, and happy baking!