Easter Lemon Cupcakes

I hope you had a happy Easter weekend! Ours was so lovely.

Just simple, and beautiful and wonderful.

We spent yesterday in the sunshine hanging out with family, eating great food & drinking good wine, and being entertained by Lily :)

Hunter's mom made delicious grilled portobello mushrooms and his sis made baked tomatoes with spices, olive oil and cheese ( I even got some special ones with rice cheese) that were fabulous!
For dessert we had lemon blueberry cupcakes. Not these lemon blueberry cupcakes because unfortunately I tried to ad lib my frosting and it melted all over the place.
This picture is from the last time I made them :)
Don't worry, they still tasted d-lish yesterday... and I'm a firm believer that taste trumps looks when it comes to dessert. Always.

Sugar Mama's Lemon Cupcakes

ingredients:
-3/4 c brown rice flour
-3/4 c tapioca flour
-1/2 c coconut flour
-1 c (minus 2 TBSP) cane sugar
-1/2 tsp sea salt
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp xanthan gum
-1/2 c plain coconut milk
-1/4 c fresh lemon juice
-3/4-1 c warm water
-3 TBSP oil
-1 tsp vanilla
-1/4 c unsweetened applesauce
-1/4 c grated lemon peel

instructions:
-Preheat oven to 375.
-Whisk together dry ingredients.
-Add wet ingredients and mix until smooth.
-Fold in lemon peel.
-Scoop batter into lined cupcake tins.
-Bakes 15-20 minutes until cake bounces back when touched lightly.
-Makes 12-14 cupcakes.

Enjoy!

PS-I want to share the frosting too...the fab one not the runny one :) But nap time is quickly coming to an end and I've got laundry waiting! I'll try and have it up by Wednesday.