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Dandelion and Lemon Paleo Cupcakes

Servings 10 to 12 cupcakes
Author Andrea Wyckoff


Dandelion Cupcakes:

  • 2 cups dandelion petals 1 cup will work
  • 1 1/2 cups blanched almond flour
  • 3 pastured eggs
  • 1/3 cup honey or see notes for low carb + granulated sweeteners
  • 2 Tablespoons goat milk butter melted (or oil of your choice)
  • zest from 1 lemon I use meyer lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Buttercream Frosting:

  • 1/3 cup goat milk butter softened
  • 1/3 cup palm shortening pro-forest certified
  • 1/4 cup raw honey or powdered sweetener
  • 1 teaspoon vanilla
  • zest from 1 lemon I used meyer lemon


Processing Dandelion Flowers

  1. First step is to separate out the yellow dandelion petals from the green bitter stems. See photos above. I pinch the green base of each flower and gently pull the yellow petals free. You will get the hang of it pretty quick. I discard the green base and use the yellow petals (with white highlights) in the cupcakes. You want to process picked dandelion flowers as soon as you can after picking, but once you separate out the yellow petals they can be stored in an airtight container in the fridge for a few days before using.
  2. Preheat oven to 325*F.
  3. Set dandelion petals aside to add in last, and then mix ingredients together in order that they are listed, starting with almond flour. Then fold in dandelion petals for the last step.
  4. Spoon batter into 10 to 12 muffin cups lined with muffin liners. (If you only used 1 cup of petals you may have enough batter for 10 cupcakes.) Note: I also like to bake this in a loaf pan lined with parchment paper, like you would a banana bread, and extend the bake time to 40 to 45 minutes, It doesn't rise a whole lot in the loaf pan while baking, but I still find it incredibly delicious.
  5. Bake for 18 to 22 min at 325*F. (I recommend peaking in on them at 15 min, and 18 min depending as cooking time will vary by oven.)
  6. Cupcakes are done when a toothpick poked inside of one comes out clean. Let cupcakes cool while you prepare the icing.
  7. Mix buttercream frosting ingredients together in a mixing bowl using a hand blender or immersion blender. Frost cupcakes after they have fully cooled. I then garnish the cupcakes with dandelion flowers and petals.

Recipe Notes

Sweetener options: if using 1/3 cup granulated low carb sweetener like lakanto or eyrithrol, or a dry granulated sweetener like maple sugar or coconut sugar increase butter/oil to a total of 1/4 cup for moist cupcakes.