Happy birthday to me.

lemon-cupcakesI made these healthy…ish cupcakes for my birthday and I thought you might enjoy them too.   Now you can’t eat these all and think “hey they’re healthy I’m going to pig out”, but you can eat them without feeling overly guilty.  The big difference is they are made with xylitol, honey and maple syrup, not blood sugar spiking sugar.  You could substitute the honey or the maple syrup for agave syrup if you like it better.  There is a lot of conflicting research on whether any of these is good for you though…except the xylitol, it has been proven to metabolize more slowly and therefore doesn’t raise your blood sugar too high.  The others have research on both sides of the healthy/ not healthy spectrumm so you kind of have to decide for yourself in the end.

I made these as Lemon cupcakes with maple cream cheese frosting, but you can make them any flavor you want.  These are a little denser than regular old cupcakes, but they are super moist and remind me of pound cake more than anything else.


Lemon Cupcakes

preheat oven to 350°

  • 3 cups Whole Wheat or Spelt pastry flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup room temperature butter
  • 1/2 cup xylitol
  • 3 eggs
  • 3/4 cup honey
  • 1/3 cup lemon juice (2 lemons)
  • finely grated rind of 2 lemons
  • 1 tsp vanilla
  • 1 cup sour cream or thick plain Greek yogurt


Mix the dry ingredients in a separate bowl, stir together and set aside.

Using a  mixer beat butter until fluffy.   Add xylitol until fully incorporated.  Slowly add honey, then sour cream/yogurt.  When that’s thoroughly mixed in slowly add the rest of the wet ingredients including the lemon rind.

Add the dry ingredients to the wet only stirring enough to be well mixed but it’s ok if it still looks lumpy. If you mix it too much the gluten will be too developed and your cupcakes will be a bit hard.

Bake for 20 minutes.

Line cupcake pan with cupcake liners and put about 1/4 cup in each.  Makes about 18 cupcakes.

For Chocolate: substitute lemon and rind for 3 ounces of unsweetened chocolate melted in a double boiler.

For Vanilla: leave out lemon and rind and add another 1/3 cup of sour cream or vanilla yogurt

I also thought that this would taste good with:  lemon and dried cherries or blueberries or poppyseeds. substitute lemon for unsweetened strawberry or rasberry jam.


Maple Cream Cheese Icing

  • 1/2 lb. (250g) room temperature cream cheese
  • 5 tbsp Maple syrup

Whip cream cheese and add maple syrup with the mixer on. You can add 2 oz. unsweetened melted chocolate to this also.

Let the cupcakes cool then ice them as you normally would.  You can use the icing in a piping bag with no problem.




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