Lemon, lime, and orange fuse together to invent these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting. These cupcakes are moist, airy, fluffy and popping with citrus in every bite! The thick and creamy coconut citrus frosting adds an additional yumminess of citrus and sweetness! These cupcakes’ mouthwatering taste and texture will fool everyone that they’re Paleo, gluten-free, dairy-free, refined sugar-free, and clean-eating!
Happy Easter, everyone! 🤗💐🐰🥕🐣🥚 I hope you’re enjoying the holiday, and if you don’t celebrate Easter, Happy #sinlesssunday! 😘 When I think of Easter, the idea of chocolate and candy always come to mind. That’s why I made those Gluten-Free and Vegan Dark Chocolate Peanut Butter Easter Eggs last week (wink wink 😉). Other than chocolate and candy, citrus desserts always seem fitting because it just screams spring to me!
Although I made these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting for my mom’s birthday in February, I thought they’d make an irrefutably great choice for an Easter/spring recipe! 😋
What do you think? 🤔
Do you have Triple Citrus fever on Triple S? 🔥😛 I hope so. 🤞😊
These Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting are:
- Refined sugar-free
- Easy to prepare
- So delicious!
- Suitable for any occasion!
That being said, there’s no doubt that these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting are sure to satisfy! 😍
They have such an airy, light, and moist consistency, speckled with lemon, lime, and orange zest throughout. 😋 A pour of freshly squeezed lemon, lime, and orange juice boosts these cupcakes’ citrus level, making their title that much more exemplary of what they truly are: fluffy citrus cakes of scrumptiousness, whose duty is to do no harm, only good to your body, mind, and soul (still use moderation here, people! We can’t have you eating the entire batch at once 🤣).
The cupcakes are delicious all on their own! They’re one of those cupcakes that don’t need any frosting to complete them. Mmhmm. 😌 However, there’s really no better frosting to pair with these Triple Citrus Paleo Cupcakes than this Paleo and Vegan Coconut Citrus Frosting. 🤤
Not only is it smooth, creamy, and thick (yes, it’s pipeable! 😉), but it also holds just the right balance of sweetness, citrus, and coconut flavors. 🙌
Although there’s a lot of lemon, lime, and orange intermingling going on, these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting don’t have an overwhelming, pucker your mouth type of citrus flavor going on— it’s not overwhelming, but, I mean, it isn’t shy either. 😈 It wants you to know it’s there, but it’s not going to hold your tongue as a sour hostage or anything. 😂
I have to give my mom props for the idea of these cupcakes! 🤩👏 She didn’t know what I was getting at when I asked her for a new cupcake recipe idea 😜 (cupcakes are her favorite, so I knew I was going to make her some for her birthday ☺). When she said something with triple citrus and coconut I was a little intimidated. 😳 I really have never heard of combining all three, lemon, lime, and orange, in one recipe before, and I had never tried anything including all three either. 🤷🏻♀️ So, I was a little worried, but it needed to be executed! 😏✊💪 Luckily, they came out perfect the day of her birthday and every other time since then! 😍😁
I don’t know what I was worried about, because these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting really are so easy to make! Also, they’re a real people-pleaser dessert! My mom absolutely loved them (yay! 🤗❤) and so did my brother (he isn’t so much of a citrus fan and he couldn’t stop eating them!) and my dad, who loves citrus things to begin with.
You can feel confident bringing these to a party or making them for your own because they taste so sinful, but they’re totally sinless. 😘
Who’s ready to take a ride on the sinless baking process train?🙋🏻♀️ 🚂
In a large mixing bowl, add the dry ingredients for the cupcakes and whisk together.
In another bowl, add all the wet ingredients and the zest and whisk together.
Thereafter, pour the wet ingredients into the dry and mix with a wooden spoon or spatula until everything is combined. The batter will be very light and fluffy.
Next, pour the batter in cupcake liners about ¾ the way up.
Tap the pan on the counter to release any air bubbles and then bake them on 350°F for about 14 minutes or until a toothpick comes out clean when inserted in the center.
Let them cool in the baking pan for about 15 minutes then transfer them to a cooling rack to cool completely before frosting.
For the frosting, add the softened coconut butter, coconut oil, and cream from the canned coconut milk in a mixing bowl and whisk together until smooth and creamy.
Thereafter, add the maple syrup, lemon, lime, and orange juice, and vanilla extract and whisk together.
Pipe or spread the frosting on the cupcakes and then garnish with some additional lemon, orange, and lime zest if desired (totally recommened)!
It’s that easy! ☺
I hope you get a chance to try out these Triple Citrus Paleo Cupcakes with Coconut Citrus Frosting soon! Like I said, they’re suitable for just about any occasion or time of the year. 😋 If you make them, please don’t forget to take a picture 📸 and share them with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! I hope you have a wonderful rest of your Easter/Sunday! ❤Although I’d love to bring a batch of these cupcakes to my family for Easter, I’m still sticking with the citrus route and going with my Paleo Lemon Bars with a Shortbread Crust instead (easier to travel with and just as tasty! 🤤🍋). See you next #sinlesssunday! 😘 #becausesinlessisdelicious
- 2 cups blanched almond flour (224g)
- ¼ cup tapioca flour/starch (30g)
- 1 tablespoon coconut flour (mine was 8g, but check your label because brands can vary)
- 1 ½ teaspoons baking powder, grain free
- ½ teaspoon baking soda
- ½ teaspoon finely grated lemon zest
- ½ teaspoon finely grated orange zest
- ¼ teaspoon finely grated lime zest
- ¼ teaspoon sea salt
- ¼ teaspoon ginger (optional, but recommended)
- ¼ cup + 2 tablespoons maple syrup (can sub raw honey)
- ¼ cup unsweetened vanilla almond milk
- 2 large, organic eggs, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon freshly squeezed lime juice
- 2 cans full-fat coconut milk, room temperature (only use the solidified cream on the tops of the cans)
- ½ cup coconut butter, softened (128)
- ⅓ cup maple syrup (can sub raw honey)
- 2 tablespoons organic unrefined, extra virgin coconut oil, softened (28g)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon pure vanilla extract
- Additional lemon, lime, and orange zest for garnish
- Line one regular-sized baking pan with 12 cupcake liners (or one pan for 24 mini cupcakes) and preheat the oven to 350°F.
- In a large mixing bowl, add the dry ingredients and whisk together.
- In a medium mixing bowl, add all the wet ingredients and the zest and whisk together.
- Thereafter, pour the wet ingredients into the dry and mix with a wooden spoon or spatula until everything is combined. The batter will be very light and fluffy.
- Next, pour the batter in the cupcake liners about ¾ the way up.
- Tap the pan on the counter to release any air bubbles and then bake them for about 14 minutes for regular-sized or about 7 for minis or until a toothpick inserted into the center comes out clean.
- Let them cool in the baking pan for about 15 minutes then transfer them to a cooling rack to cool completely before frosting.
- Add the softened coconut butter, coconut oil, and cream from the canned coconut milk (be sure NO water gets in the frosting from the canned coconut—just the solidified cream) in a mixing bowl and whisk together until smooth and creamy.
- Thereafter, add the maple syrup, lemon, lime, and orange juice, and vanilla extract and whisk together.
- Pipe or spread the frosting on the cupcakes and then garnish with some additional lemon, orange, and lime zest if desired (totally recommended)!
Store these cupcakes on the counter in an airtight container for about 4 days! 🙂