Keto Lime Green Cupcakes with Lime "Butter"cream Frosting (dairy-free, nut-free, paleo)
These nut-free Keto Lime Green Cupcakes have a luscious and satin-y, dairy-free lime "butter"cream frosting (hint: no butter!) and are the perfect healthy treat for St. Patrick's Day class parties and celebrations!
Ingredients
For the Keto Coconut Flour Lime Cupcakes
- 5eggsroom temperature
- 2limeszest and juice
- 1/2cupcoconut oilmelted or softened
- 3/4cupDietz Sweetor your favorite keto sweetener; use coconut sugar for non-keto
- 1/2cupcoconut flour
- 1/4cupPerfect Matchinga
- 10 to 15dropslime essential oil
- 1-1/2teaspoonbaking powder
- 1/2teaspoonsalt
For the Avocado Lime Buttercream Frosting
- 1/2cupDietz Sweetpowdered
- 3tablespoonscoconut oilmelted or softened
- 2large Haasavocados
- 2limeszest and juice
- 5dropslime essential oil
- 1teaspoonvanilla extract
- 1pinchsalt
Instructions
Keto Coconut Flour Lime Green Cupcakes
Preheat oven to 350 degrees and line a muffin tin.
Add the cupcake ingredients to a high-speed blender in the order listed.
Process until smooth.
Divide the cupcake batter evenly among the 12 cupcake liners.
Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.
Remove from the oven. Remove the cupcakes from the pan and set on a cooling rack. Cool completely before frosting.
For the Avocado Lime Buttercream Frosting
First, powder the sweetener in a high-speed blender.
Then, add the remaining frosting ingredients and process until completely smooth.
Transfer to a piping bag, if desired, or spread the frosting on the cupcakes once cool.