Lemon-Flax Seed Cupcakes with Watermelon Frosting

A patient of mine was telling me about making frosting using fresh watermelon for a pink-colored frosting. That gave me the inspiration for these perfect for summer cupcakes. They are made with almond flour instead of traditional cake flour, flaxseed instead of egg, mashed banana instead of sugar, ricotta cheese for moisture and lemon zest and lemon juice for a kick. The cupcake is topped with the watermelon frosting for a perfect and light summer treat!

This recipe is diabetes-friendly, gluten-free, low in carbohydrates, high in protein, high in fiber, low in sugar and contains some omega-3 fatty acids from the flaxseed.

Ingredients

For Cupcakes

1 ¾ cup fine ground blanched almond flour

¾ cup mashed bananas

2 ½ teaspoons baking powder

¼ teaspoon salt

¾ cup part-skim ricotta cheese

¼ cup water

zest of 2 lemons

2 tablespoons fresh lemon juice

3 tablespoons flaxseed meal

cooking spray

For Frosting

1 cup Ricotta cheese

¾ cup plain Greek yogurt

2 cups pieces of seedless watermelon

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.

2. In a large bowl, whisk together flour, baking powder, 1 tablespoon flaxseed and salt.

3. In a medium bowl, mix together ¾ cup ricotta, ¼ cup water, lemon zest, 2 tablespoons lemon juice, 6 oz mashed banana.

4. Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add 2 tablespoons flaxseed, gently fold into batter.

5. Evenly divide batter into prepared muffin pan using a large scoop. Pat tops to make cups look even if batter is thick.

before baking

after baking

6. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.

7. Allow cupcakes to cool completely.

8. Pat excess moisture off of watermelon. Blend watermelon and separate pulp from juice. Combine 1 cup watermelon pulp and 6 oz Greek yogurt in a mixing bowl. Stir together. If frosting is too fluidy, strain using a cheesecloth or coffee filter. Once strained add to a small mixing bowl. Combine with 1 cup ricotta cheese. Whisk until a smooth consistency. May add a few scoops of almond flour or cornstarch to thicken. Place watermelon frosting into a piping bag (a piping bag can be created from a ziplock bag by cutting off a corner.

9. Once cupcakes are cool, frost cupcakes and enjoy!  

10. Store in an airtight container for up to 7 days.

Happy 4th of July!