Updated: Feb 18
Lemon cupcakes frosted with sweet watermelon icing made with Gundry MD MCT Wellness are a tasty way to get your medium-chain triglycerides and keto C8 fuel.
Delightful LFG watermelon Lemonade Cupcakes give you the taste of summer all year long. Imagine super moist, fluffy lemony cake with a swirl of sweet watermelon frosting. These special little cupcakes are not only delicious, but the frosting actually gets its color and watermelon flavor from Gundry MD MCT Wellness — which is ketogenic C8 fuel for healthy cognitive support.
Get Kristine's discount on MCT Wellness and all Gundry MD products.
MCT Wellness is a potent blend of caprylic acid — the most powerful medium-chain triglyceride known to man — and bioflavonoids. This formula has been shown to boost your metabolism, skyrocket your energy, and help you enjoy the mental sharpness of someone years younger. It's a great watermelon flavored drink, but it's also a great ingredient for baking.
My 12 year-old son just thinks these are great tasting cupcakes. And I notice his friends sniffing around here after school for taste tests. This recipe makes about 32 mini cupcakes. So be sure to have a party when you make them or you'll eat them all yourself. And be sure to tell everyone they're LECTIN FREE GOURMET!
Now let's make them!
LFG Watermelon Lemonade Cupcakes
1 C LFG Flour Blend*
2 Individual Packets True Lemon Lemonade
1/3 C Thrive Market Switch or Monk Fruit Granular Sweetener
1 t Baking Powder
1/4 t Salt
1/3 C Plain Sheep or Coconut Yogurt
1/3 C Melted Ghee or Olive Oil
2 Pastured or Omega-3 Eggs
1/3 C Unsweetened Blanched Almond Milk
1 Lemon (zested and juiced)
1/2 t Almond Extract
1/2 Vanilla Extract
* 2:1:1 Cassava, Coconut, and Blanched Almond Flours
LFG Watermelon Frosting
2 Scoops Gundry MD MCT Wellness (click here)
1 Stick French Butter
1/3 C Organic Full-fat Cream Cheese
2 T Powdered Erythritol
2 T Thrive Market Switch or Monk Fruit Granular Sweetener
1 T IMO syrup or Raw Local Honey
Step 1: Mix Cake Batter
Preheat oven to 350 degrees F. In a medium bowl, whisk dry ingredients including flour, lemonade powder, sweetener, baking powder and salt. Add yogurt, fat, eggs, milk, lemon zest and juice, almond and vanilla extracts. Whisk well until very smooth.
Step 2: Bake Cupcakes
Line mini muffin tins with mini non-stick cupcake liners. Spoon cake batter into the liners to 3/4 full. You'll have enough batter to make about 30 - 32 cupcakes. Bake for 10-12 minutes or until firm.
Step 3: Make Frosting
In a deep bowl mix frosting ingredients with an electric mixer until light and fluffy. When cupcakes are completely cool, frost them with a knife or using a pastry bag and star tip. Sprinkle with a few naturally colored, tapioca starch nonpareils if you have them.