Lemon-Drop Cupcakes with Lemon-Cream Frosting

Lemon-Drop Cupcakes with Lemon-Cream Frosting

Make this delicious lemon-drop cupcake recipe from Nourishing
Home….then make my GAPS lemon-cream frosting below!



¼ C coconut butter/manna

1 egg

½ C butter- softened

1.5 t vanilla extract

1 t lemon oil, 1 t lemon zest

¼ C honey (try for a more mild honey like clover, sage or orange blossom…the lighter in color, usually the more mild the taste)

Pinch of salt

(follow these directions exactly)

  1. Beat egg, vanilla and salt together in mixer.
  2. Heat honey on stovetop until it boils.
  3. Add coconut butter to hot honey, only until it softens.
  4. Very slowly pour hot honey into beating mixture, let mix on high speed for 5 minutes until fluffy.
  5. In the meantime beat softened butter in separate bowl until creamy.
  6. Add butter to the rest of the mixture and beat until combined.

The result should be super creamy, perfectly sweet and wonderfully delicious!



  • I doubled all the ingredients (to use for 2 desserts) in this except only did 1/3 C of coconut manna (because I’m cheap ;o)
  • The coconut flavor is mild enough that it should be complimentary with any recipe that calls for butter-cream. It won’t firm up hard unless it is put in the fridge. If using it for ‘frosting’ cookies, you should frost them and then in a single layer on a cookie sheet, put them in the fridge to harden before you layer them in a container. Keep refrigerated/frozen until use.
  • Makes enough for a batch of cupcakes, I would double it if you wanted to use if for anything more than that.


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