• Lemon Thyme Cupcakes

by Buffy Ellen 0 Comments

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I’m back. With cupcakes. To share. (Of course). Not just any old cupcakes either - these ones not only taste delicious, they’ll also keep those wintry colds and flus at bay. How so? The cute-as combo that is lemon and thyme (more on that below…)


Yes, here are at least five reasons you need these Lemon Thyme Cupcakes in your life this weekend…

  • Made with 11 simple ingredients (iced and all),
  • Low in total sugars,
  • Packed with healthy mono and polyunsaturated plant fats, thanks to our friends Mr almond, cashew and coconut,
  • Topped with the most dreamy lemony cream cheese icing (dairy free), and
  • Spiked with the wintry flavours of thyme, thanks to a special herbal blend by Artemis, for a flavour and immune-enhancing boost.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Sweet and savoury never tasted this good. So polish up those muffin trays (thanks mum for my hand me down ones), and let’s get baking. Oh, I almost forgot the most exciting bit. We made a new video - a video! To show you exactly how it’s done. Would love for you to have a watch, make the recipe, and let me know what you think!

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Lemon & thyme – immune boosting super heroes 

      Lemon and thyme – you might have heard these two star crossed lovers paired before. And why? Well let’s start off with lemon. Lemons, as you know, are a member of the citrus family, but as punchy as their orange-cousins in the vitamin C stakes. The juice of one lemon for example contains a mammoth 74% of your daily vitamin C requirement (the rest of which you can easily make up if you’re eating a plant-rich diet). They also have much lower sugar levels (2.5% vs oranges at 9%), and are perfect for both savoury and sweet applications. Vitamin C in itself is one of the most power antioxidants we can consume, and helps scavenge and offset free radical damage (oxidation caused by our food, environment, lifestyle and stress). This also helps us when we’ve got a cold – fighting against some of the oxidative damage that’s occurring during that time.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Thyme, meanwhile, has been shown to be beneficial for a number of respiratory conditions, including acute and chronic bronchitis, whooping cough, asthma, coughs, and the common cold. It acts as an expectorant (helps us clear excess mucous by reducing production and improving the viscosity), spasmolytic (relieves our cough), antioxidant (same as our lovely lemon – reverses free radical damage), and antibacterial/fungal/microbial (helps destroy bacteria, fungi and other unwanted micro-organisms). Many of these actions are thanks to a substance called ‘thymol’, contained in thyme’s essential oil. Adding fresh thyme to your salads and meals is a great way to include it in your diet. But for a super focused winter-warding boost, using an essential oil infusion like this Thyme Lemon Tonic I’ve used in these muffins, will give you extra protection.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      We had been drinking this Thyme Lemon Tonic by Artemis for a few weeks already, mixing it in hot water as a quick and easy lemon hot toddy (with thyme, of course). But then I thought, maybe I could use it to make a delicious lemony cream cheese icing! And of course, cupcakes were needed to go under my icing, so… I’ve popped some of the tonic in the main muffins as well to give them an extra flavour boost. The tonic is all made from NZ-grown lemons and hand-picked thymus vulgaris (from Otago, no less!) too, so a double dose of goodness. Paired with one of Artemis’ naturopathic herbal teas (my favourite is the Rest and Relax), these cupcakes will provide you with a double dose of herbal goodness (immune boosting and relaxation). The perfect way to get you through that mid-afternoon slump, or soothe your nerves before bed.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      That’s it from me! Time for you to get baking. Watch our new video above (I hope you like it?!) and let me know your thoughts in the comments below or over on Facebook or Instagram. On the video and on the cupcakes, of course! And if you do indeed take these to work with you next week for your buddies (or to Uni for your class mates?), let me know their feedback as well!

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Share your recreations of these lovely Lemon Thyme Cupcakes on Instagram with the tags @begoodorganics, #begoodorganics, and @begoodorganics in the image, and I’ll pop by and say hi. You can also leave me a comment over on Facebook here [link to actual post], or below this post. I’d love to pick your Lemon Thyme Cupcake recreation and share it on my social next week! 

      Have a brilliant weekend, rug up, and til next week stay happy and well.

      x Buffy-Ellen

      PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram. As you know I share all my recipes here entirely for free, so the absolute best way to say thank you is to share them with your friends! If you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.

      Lemon Thyme Cupcakes

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      VeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

      Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

      Makes 9 cupcakes

      Takes 35 minutes 

      Make with

      Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

      Always use certified organic, local and fairly traded ingredients wherever possible

      Dry
      1 c almonds
      1 c wholemeal spelt flour
      1/4 c coconut sugar
      1 1/2 tsp baking soda
      1 tsp guar gum (optional)

      Wet
      1c coconut milk
      3 tbsp Thyme Lemon Tonic
      4 tbsp lemon juice
      1 tbsp vanilla extract
      1/3c coconut oil, melted

      Lemon Thyme Icing
      1 c cashews (soaked 1-2 hours)
      4 tbsp lemon juice
      3 tbsp Thyme Lemon Tonic
      1 tsp vanilla extract
      Pinch sea salt
      1/3 c + 1 tbsp coconut oil, melted

      Dehydrated lemon slices and fresh thyme, to top (optional)

      c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

      How to
      1. Preheat oven to 175°C/ 350°F fan bake.
      2. Cupcakes: Blitz almonds to a flour, then sift with the remaining dry ingredients. If you have any almond chunks remaining, simply pour these on top.
      3. Blend the wet ingredients separately, making sure to add coconut oil last, and then pour into dry mix. Fold to mix, until just combined.
      4. Bake for 15-18 minutes on fan bake, until a skewer inserted in the middle comes out almost dry, then remove and cool on baking rack.
      5. Icing: Blend all icing ingredients except coconut oil until super smooth, scraping down the sides of the blender as needed - you may need to add an extra tablespoon of water to get it smooth depending on your blender. Then slowly pour in coconut oil while blender is on low until fully combined and creamy. Refrigerate to set.
      6. After the cupcakes have cooled and the icing has set, apply a healthy dollop of icing on top of each cake. Follow by topping with fresh thyme and dehydrated lemon slices (if you handy). 
      7. Then, enjoy!
      Notes
      • You can keep these in the cupboard (without icing) in a sealed container, for up to a week. Alternatively, you can keep them for up to 2 months in the freezer, both with or without icing.
      • To make these nut-free, simply omit the almonds in the base and replace with more flour of your choice. Alternatively, you can replace them with ground sunflower or watermelon seeds, if you'd like the bonus of a protein, vitamin E and healthy fats boost! To make the icing nut-free, you can also use watermelon or sunflower seeds in the place of cashews. I prefer the former, as it's delightful creamy and sweet, but sunflower seeds will also work. Note that this will go a little grey, so you're best eating these on the day (which wouldn't be hard, I'm sure).  
      • To make these gluten-free, simply replace the spelt flour with your favourite GF blend. I love a half/half blend of brown rice and buckwheat flours, which pairs beautifully with the rich and moist almond flour.
      • Make sure you always let your gluten-free baking cool completely before removing from the muffin tins, as they will be more crumbly when warm than your standard flour based goods (less bind!).
      • With gluten-free blends, I always like to use a teaspoon of guar gum, or alternatively replace your total measure of flour with 1/4 - 1/2 c of flour with tapioca flour. Both of these have the effect of helping the GF flours to bind better, though I do find the former to be slightly more effective.
      • To make these paleo, replace 1/2c of spelt with tapioca flour (for bind), and use an extra half cup of almonds. Alternatively, if you like buckwheat flour, then you can use that instead of the extra half cup of almonds.
      • I've used some dehydrated lemon slices to make these cupcakes look extra pretty. While you can certainly forgo them, I'd recommend giving them a go if you can! I make mine in my Excalibur Dehydrator, which you can find on our online store here.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      Delicious lemony cupcakes, infused with thyme for an immune-enhancing boost. Did I mention they’re topped with a lemon cream cheese icing to die for? Plus, we’ve made a new VIDEO to show you how! Vegan, wheat free + dairy free.

      PS - the lovely plates, linen and tableware I’ve used are from Citta Design.

      Click below to pin!

      Lemon Thyme Cupcakes - Be Good Organics



      Buffy Ellen
      Buffy Ellen

      Author

      Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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