Moons Grove Farm’s Lemon Poppyseed Cupcakes with Allulose Cream Cheese Frosting

Chef Will has been experimenting with using our candies in baked and cooked foods.  His sweet-tooth made him choose pastry as his first area of attack, and he’s been testing cupcake recipes for months.  We’ve loved every iteration but his search for perfection had made him churn out variation after variation.  We’re happy to say he is now satisfied enough with his recipe for mouth-watering Lemon Poppyseed cupcakes to share it with others.  Make it with his no-sugar, vanilla-flavored cream cheese frosting and you’ll never miss the intensity of pastry frosting again.

 

 

 

Lemon Poppyseed Muffins

Be careful not to over-cook.

Preheat oven to 350 degrees Fahrenheit.

In mixing bowl combine dry ingredients–
1 cup fine almond flour
1 cup coconut flour
½ cup allulose (see variation below)
2 teaspoons baking powder
1 teaspoon xanthum gum
¼ teaspoon Lakanto 30% mogroside monk fruit powder (optional, equivalent to 8 tsp of sugar sweetness)
2 tablespoons poppyseeds
pinch salt

Roughly five ounces of candied lemon peel (3 packets of Moon’s Grove Farms Candied Lemon Peel) roughly minced to add to dry ingredients, or take the half-cup of allulose and add to half a cup of water over medium heat to make a simple syrup. Simmer and stir in minced lemon candy until thickened, then set aside.

In a separate bowl combine–
2 eggs
1 cup sour cream
¼ cup melted butter
the lemon mixture if using this method. If not, ½ cup of water.

Make a well in the dry ingredients and add the wet, stirring in quickly but not over-mixing. You want the batter lumpy. Spoon into molds or muffin liners and bake on center rack of oven. Check in ten minutes and remove when the muffins are firm and golden. Cool on wire rack and frost if and as desired.

Yield: 12 cupcakes

Nutritional Facts:   Per serving: 192 cals, 15g fat, 4g net carbs (20g total carbs – 5g fiber – 11g allulose), 5g protein

 

Allulose Cream Cheese Frosting

A basic recipe.

Easy to remember–
1 stick unsalted butter
1 package (8 ounces) cream cheese
2-4 cups powdered allulose (as finely powdered as possible)
2 teaspoons vanilla extract
¼ TSP salt

Soften the butter and cream cheese to room temperature and beat together, then add in the allulose one cup at a time, then the vanilla and salt. Use immediately or store in a covered container in refrigerator until needed, bring to room temperature before use.

Yield: frosting for 12 generously frosted cupcakes

Nutritional Facts:  Per serving: 150 cals, 14g fat, 2g net carbs (39 total carbs includes 37g allulose), 1g protein
***warning: this is a heavy on allulose, which you generally want to keep to less than 15g/serving

Buy our candied lemon peel now

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