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I’m totally in summer break countdown mode… only 24 school days to go. Bring on summer! I’m so ready for summer weather, summer flavors and fun summer get-togethers. If you’re as ready for summer as I am, you will be all over these deliciously flavored Key Lime Cupcakes. They are paleo, gluten-free and dairy-free, but don’t let that fool you- they’re still absolutely scrumptious.
Key lime is the quintessential summer flavor! And one of my favorites too- refreshing, sweet, tangy and cool. Serve these Key Lime Cupcakes at your “kick-off the summer” gathering and believe me, you will be the hit of the party.
I’m pretty much in love with this recipe. Not only are these Key Lime Cupcakes super tasty, but they’re also so simple. A great dessert option to whip up for summer entertaining. You also won’t have to worry about your gluten-free friend or your grandma who can’t have dairy- everyone gets to enjoy because these cupcakes are made with all-natural ingredients and are paleo, gluten-free and dairy-free.
- For the cupcakes:
- 3 large eggs, at room temperature
- ⅓ cup coconut oil, melted
- 5-6 tablespoons key lime juice (about 9 very small key limes)
- ½ cup coconut sugar (regular sugar will work, but is not paleo)
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon sea salt
- ⅓ cup coconut flour (other flours will not work)
- For the icing:
- ½ cup whole cashews or cashew pieces, soaked in water for at least 4 hours, then drained
- 1-2 tablespoons honey or coconut sugar, depending on desired sweetness
- 3-4 tablespoons non-dairy milk, to desired consistency
- 1 tablespoon key lime juice (about 2 very small key limes)
- Zest from 3-4 key limes
- Preheat oven to 350 degrees F. and prepare muffin pan with 6 muffin liners and set aside. For the cupcakes, beat eggs with coconut oil, key lime juice and sugar in a medium bowl. In a larger bowl, stir baking powder, baking soda, sea salt and coconut flour. Pour egg mixture into flour mixture and stir to combine. Batter will be slightly lumpy. Evenly divide spoonfuls of cupcake batter between 6 muffin cups in muffin pan. Bake for 20-25 minutes and until tops are golden. Allow cupcakes to cool for about an hour before icing them.
- Meanwhile, make the icing. In a food processor or blender, mix all ingredients. Start with 3 tablespoons milk and add more as needed to achieve desired consistency. Cashew icing will thicken when chilled, so if you add too much milk by mistake, allow icing to set in the fridge for a bit.
- Cashew icing is not quite the consistency of normal icing, so you will not be able to pipe cupcakes. Instead, spread icing on with a butter knife. If desired, sprinkle key lime zest on the cupcake and add a slice of lime for garnish- enjoy!
- Store leftover cupcakes in the fridge for up to 1 week.
Walmart has a tons of key limes in the produce department right now. They also have all of those essential summer entertaining items you may be needing soon. Click this link for great entertaining ideas!
Something to think about….
Are you looking forward to summer and summer entertaining?
What’s your favorite summer flavor?