Description
Fluffy, bright, low-sugar lemon cupcakes packed with 12 g protein each. Gluten-free and ready in 25 minutes.
Ingredients
- 1 cup cottage cheese (240 ml | 220 g)
- 2 large eggs (≈100 ml | 110 g without shell)
- ½ cup almond flour (120 ml | 48 g)
- 2–3 tbsp honey or preferred sweetener (30–45 ml | 40–60 g)
- 1 tsp vanilla extract (5 ml)
- 1 tsp baking powder (5 ml | 4 g)
- Zest of 1 lemon
- Optional: 1–2 tbsp fresh lemon juice (15–30 ml)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tray with cupcake liners or lightly grease the cups.
- In a bowl, whisk together cottage cheese, eggs, honey, vanilla extract, and lemon zest until smooth and creamy.
- Stir in almond flour and baking powder until fully combined. Add fresh lemon juice if desired for extra brightness.
- Spoon batter evenly into the prepared muffin cups. Bake for 15–18 minutes, until lightly golden and a toothpick comes out mostly clean.
- Allow cupcakes to cool for a few minutes before serving. Enjoy warm, chilled, or at room temperature.
Notes
Use full-fat cottage cheese for the softest texture. Do not overmix after adding flour. Let cool fully for best results.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American