Lemon Coconut Cupcakes with Matcha Cream Cheese Icing Recipe

For this recipe I use culinary grade matcha powder from Matcha Yu. I love the way all their teas come in eco-friendly home-compostable packaging. Also note that these cupcakes are best made in a silicon muffin tray or inside unbleached paper patties because the batter is quite sticky.
Makes: 12
Ingredients
Method
- ½ cup coconut flour
- 2 tsp matcha powder
- 1 tsp lemon zest
- 4 eggs
- ½ cup raw honey
- ⅓ cup coconut oil
- 2 tbsp water
- ½ tsp baking powder
- ½ tsp bicarb soda
- ½ tsp apple-cider vinegar
- ¼ tsp Himalayan pink salt
- 1 tsp pure vanilla extract
Icing- 100g unsalted butter, softened
- 3 tbsp granulated stevia
- 200g cream cheese, softened
- 2 tsp matcha powder
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