Lemon & Turmeric Cupcakes Recipe

Lemon & Turmeric Cupcakes Recipe
Gluten Free, Vegan, Dairy Free
Store in air-tight container.

Enjoy the classic flavours of lemon and poppy seed enhanced by the super power of turmeric powder. These succulent crumbly cupcakes work perfectly as a fresh and zesty citrus flavour boost. Enjoy any time of day! 

  • Cupcake Tray
  • Cupcake Cases
  • Saucepan
  • Wooden Spoon
  • Blender or Food Processor
  • Large Bowl
  • Spoons
  • Lemon Squeezer
  • Piping Bag or Palette Knife
  • Cooling Rack


  1. NIGHT BEFORE BAKE (or 4 hours before): Place cashews in a small bowl, cover with cold water and leave to soak overnight or for at least 4 hours.
  2. BAKE DAY: Preheat oven to 180 degrees c.
  3. Next, place cupcake cases in the tray.
  4. Measure out the coconut oil and rice malt syrup into a saucepan and heat gently until the coconut oil has melted and stir together. Add lemon juice and zest (for cake) and stir well.
  5. Weigh our oats then use a blender to whizz them into a flour (unless it's already oat flour).
  6. Then, place ground almonds, oat flour, bicarbonate of soda, baking powder, turmeric and poppy seeds into a large bowl and stir together well.
  7. Next, pour the wet ingredients into the dry and add 60ml of water. Mix together until fully combined.
  8. Spoon the mixture evenly into the cases until they're 3/4's full.
  9. Place tray of cakes on middle shelf of the oven and bake for 20 minutes, check they're golden brown - if not a further 3-5 minutes might be needed. 
  10. Remove from oven and leave to cool still in tray for 10 minutes.
  11. Place each of the cupcakes onto a cooling rack and leave until completely cool.
  12. Method for the icing: drain and rinse the soaked cashew nuts and place in blender, whizz until a smooth creamy mixture. 
  13. Melt the coconut oil in a saucepan gently.
  14. Add the coconut cream, agave (or honey) and lemon juice into blender and whizz again, with melted coconut oil too.
  15. Do a taste check to see if it needs to be sweeter (add more agave) or requires more lemon (another squeeze) - whatever you prefer!
  16. Once the icing is a tasty creamy perfectly mixed consistancy either spread onto the top of cupcakes using a palette knife or using a piping bag - have some fun!
  17. Sprinkle with lemon zest and any left over poppy seeds. 
  18. Share with family and friends - enjoy!

Click to enlarge

20 September 2016 - 9:07am