Healthier Lemon Cupcakes with Honey Syrup

This healthy lemon cupcakes recipe is going to give you some great inspiration for go-to cupcakes to make that won’t break your healthy eating but still taste great! A perfect healthy citrus dessert.

Lemon cupcakes healthy

They make a great healthy breakfast to start your day!

At our house, we try to use natural sugars for our health sometimes. So honey makes these lemon cupcakes healthier. And so does the Einkorn flour and coconut oil. They are a more eggy cupcake for extra protein along with the organic whole milk greek yogurt and they are only lightly sweet, with a zip of zing from the drizzle. And the only sweetener in them is raw honey.

When we make cupcakes, we use homemade vanilla extract, you can find the recipe here. And homemade lemon extract as well. If you don’t have lemon extract, you can leave it out. It just adds another depth of flavor to the drizzle and

We try to stick to avoiding modern hybridized wheat and use a lot of ancient grains, oats, and brown rice rather than white flour. If you are wondering if ancient grains are healthy, check this out.

We LOVE the lemon honey syrup instead of frosting. It makes the cupcakes a little bit sweeter and gives them a fresh lemon zing! Try it out, I think you’ll like it better too. You don’t always want a big pile of sugar on top of your cupcake.

And it makes the best lemon desserts!

For more cupcake recipes, check these out.

Honey lemon cupcakes

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Healthier Lemon Cupcakes with Honey Syrup

Yield: 18 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Slightly sweet, tender cupcakes with a zingy light lemon honey syrup on top.

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Ingredients

• For the cupcakes
• 2 cups Einkorn all purpose flour
• 1/2 cup plain organic whole milk greek yogurt
• Zest of one lemon
• 1/4 cup lemon juice
• 1/4 cup whole milk
• 3/4 cup coconut oil
• 3/4 cup raw honey
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• For the syrup
• 1/4 cup raw honey
• 1/4 cup lemon juice
• Zest of one lemon
• 1/8 teaspoon sea salt
• 1/2 teaspoon lemon extract

Instructions

1. Preheat oven to 350
2. In a mixing bowl, dump Einkorn flour, yogurt, lemon zest and juice, milk, coconut oil, honey, and baking powder.
3. Beat until combined and then turn up mixer and beat 2 minutes.
4. Add eggs, extracts, and salt.
5. Beat 2 minutes more.
6. Line muffin tins with cupcake papers.
7. Fill each paper about 1/8 inch from the top.
8. Bake for 20 minutes or until top is slightly brown and toothpick comes out clean.
9. While the cupcakes are baking, mix together the ingredients for the syrup.
10. While the cupcakes are still hot, drizzle a spoon full of syrup on each one.
11. Allow to cool and enjoy.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 167mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 4g

Also, try these healthy lemon muffins. They are a great dessert or breakfast treat! I think you are really going to enjoy these cupcakes and I hope you will try them out as soon as you can. It feels so good knowing you are using really healthy whole foods in the snacks you make for your family (and yourself!) You are worth it!

For more lemon ideas, check these out:

• Lemon Raspberry loaf
• Lemon blueberry blondies
• Crock Pot Lemon Cobbler
• Whole Wheat Lemon Muffins
• Easy Vegan Lemon Cookie Recipe
• Meyer Lemon Curd
• Lemon Meringue Pie In a Jar
• Raspberry Lemon Cake from Scratch
• Lemon Bar Cupcake Recipe