Luscious Lemon Cupcakes

Ingredients

• 1 2/3 cups granulated sweetener such as Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
• 1 2/3 cups medium-shredded unsweetened coconut flakes
• 3 tablespoons arrowroot flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon unprocessed salt
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 4 large eggs, at room temperature
• 1 teaspoon apple cider vinegar
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 12-cupcake pan with coconut oil and dust with coconut flour or arrowroot flour.
2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is fine.
3. To the ingredients in the food processor, add the arrowroot, baking soda, and salt. Mix well.
4. To the dry ingredients in the food processor, add the lemon zest, lemon juice, eggs, vinegar, and vanilla. Mix briefly.
5. Pour the batter into the prepared baking pan. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a rack before removing from the pan. Frost and enjoy!