Coconut flour vanilla cupcakes with lemon cream cheese topping
Light, soft vanilla cupcakes made with coconut flour and erythritol, topped with lemony cream cheese. A proper party cake with no added sugar.
- Time45 min
- LevelMedium
- Costabout £0.48 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line a muffin tin with 10 paper cases.
- 2
Whisk the eggs with the erythritol and vanilla for 2 minutes. Whisk in the melted butter and milk.
- 3
Mix the coconut flour, baking powder and salt, then whisk into the wet mix until smooth. Leave for 5 minutes. The batter will thicken as the coconut flour soaks up the liquid.
- 4
Divide between the cases and bake for 22 minutes, until risen and a skewer comes out clean.
22 min - 5
Cool in the tin for 5 minutes, then move to a wire rack and cool completely.
- 6
Beat the cream cheese with the powdered erythritol, lemon zest and 1 tablespoon of lemon juice until smooth. Swirl onto the cold cupcakes. Keep in the fridge for up to 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.