Allergen Free Lemon Raspberry Cupcakes for Our 4th of July BBQ!

cupcakes1 Allergen Free Lemon Raspberry Cupcakes for Our 4th of July BBQ!

For the past few weeks I have been TOTALLY craving lemon cupcakes or cake.  I’m normally not a big citrus lover, but I HAD to make these for my 4th of July BBQ we were having (along with some other test recipes that turned out really well).

Shop Rite was having a sale on raspberries so I figured that lemon cupcakes with raspberry whipped icing would be delicious.  Though after eating everyone also decided that to reverse it (raspberry cupcakes with lemon icing) would be equally as good.

I ran out of powdered sugar when I originally made these so I had to make my icing with egg whites and white sugar, though it deflated substantially by the next day.

But it’s good to know these cupcakes are (sans the icing, which has sugar):

  • Gluten Free
  • Dairy Free
  • Sugar Free
  • Soy Free
  • Nut and Peanut Free
  • Fish and Shellfish Free


1 15oz can of cooked white cannellini beans
Juice from 3 fresh lemons
Grated lemon peel from 1 lemon
5 large eggs and 1 egg yolk
4 tsp vanilla extract
1/2 tsp salt
6 tbsp Spectrum shortening
3/4tsp Stevia
1/3 cup honey
1/4 cup coconut flour
1 tsp baking powder

Preheat oven to 350F degrees. Rinse the beans in a mesh sieve and shake to dry. Blend with the eggs, vanilla, salt, lemon juice, and grated lemon. Cream the Spectrum with the Stevia and honey. Blend in the pureed bean mixture and add all other ingredients, beating until fully combined.

Fill cupcake liners 3/4 way full (these cupcakes won’t rise too much since the coconut flour is so heavy). Bake for 25 minutes, or until done in the center.

Will make approximately 20 cupcakes. **NOTE** Let these sit 24 hours so the bean flavor disappears.


2 cups powdered sugar
1/4 cup fresh raspberries
Grated lemon from 1 lemon
1 pinch salt
2 tsp rice milk

Crush the fresh raspberries with a fork. In a medium bowl combine the powdered sugar, raspberries, grated lemon, and salt. Slowly add the rice milk in until you reach a desired consistency. Depending on how thick you want your icing to be, you may need to add a little more or less rice milk.

Once the cupcakes have cooled, fill an icing bag and top all cupcakes with icing, a fresh strawberry, and a small sliver of lemon peel. Enjoy!

I’d love to hear your comments on my Allergen Free Lemon Raspberry Cupcakes! If you’ve made any modifications too please let me know so I can try them out too!


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