Raspberry Lemon Poppy Seed Zucchini Cupcakes

These Raspberry Lemon Poppy Seed Zucchini Cupcakes with a Raspberry Lemonade frosting will your mouth watering!

Oven 325°

Cook time 25 mins

Makes 2 dozen cupcakes

Cakes: 

2 cups grated zucchini (sprinkle 1/4 tsp of salt to zucchini, place in sifter, and let drain for 1 hour. Make sure to squeeze out all water.)

2 cups almond flour

1/3 cup coconut flour

1 tbsp baking powder 

1/4 tsp salt

1/2 cup of softened Kerrigold butter

3/4 cup monkfruit 

1 scoop TeamKeto Vanilla Meal Replacement 

3 large eggs at room temp

2 tbsp lemon zest

1/2 tbsp lemon extract

1 tbsp poppy seeds

1/4 cup lemon juice

1 cup raspberries frozen or fresh 

Frosting:

1 package of softened cream cheese

1/2 cup Kerrigold butter softened 

1 cup powdered monkfruit 

2 tbsp lemon zest

1/4 cup lemon juice 

2 tbsp Heavy whipping cream 

1 scoop TeamKeto Raspberry Lemonade Fuel

1 Scoop TeamKeto Vanilla C8 Powder 

Cake:

Mix butter, sweetener, lemon extract, lemon zest, eggs, poppy seeds once combined add zucchini and the rest of dry ingredients. Mix until combined. Allow to sit for 20 minutes for sweetener to dissolve. 

Add 2 to 3 tbsp of mixture to greased cupcake pan. Bake for 25 min. 

Icing: 

Cream butter and cream cheese. Add sweetener, lemon zest, lemon juice, whipping cream, 1 scoop of TeamKeto Raspberry Lemonade fuel and 1 scoop of TeamKeto vanilla C8 powder. 

Enjoy!

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