Spring Fever Lemon Berry Mint Cupcake Recipe

by Mandy on February 21, 2019 in Food

Spring fever–I have it bad! I usually enjoy the winter season, but in this “season” of my life The Lord is helping me purge some of the old and begin something new. He’s changing my blog, giving me direction for a career, and rearranging some things in my personal and spiritual life as well.

Lately, I’m finding that spiritual nudge for change and rebirth is carrying over into every aspect of my life, including my taste buds! I’ve been experimenting with some recipes that reflect the new birth and freshness of spring. I hope you enjoy the fruits of my labor of love!

Spring Fever Lemon Berry Mint Cupcakes — Low Carb, Sugar Free


  • 2 free range eggs
  • 1/4 cup free range egg whites
  • ⅓ cup Greek yogurt
  • 3 tbsp grassfed heavy whipping cream
  • 2 tbsp unsalted grassfed butter, melted, or 2 tbsp coconut oil, melted
  • 1 tsp. pure vanilla extract
  • 1 splash of pure almond extract
  • 2 tablespoons fresh lemon juice
  • zest of one lemon
  • 1/2 cup Gentle Sweet Blend
  • 1/4 cup loosely packed mint leaves, extra sprigs for garnish
  • 1 1/4 cup Baking Blend
  • 1 1/2 tsp. aluminum free baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups fresh or frozen mixed berries

Process gentle sweet blend and mint leaves until blended and set aside. Whisk the wet ingredients.

In a separate bowl, mix the dry ingredients together with the gentle sweet and mint mixture. Add the wet ingredients to the dry ingredients and beat with a hand mixer until combined.

Fold in 1 cup of mixed berries. Bake on 350 for approximately 20 minutes or until toothpick tester comes out clean. There will be a little more moisture around the berries.


You can serve with a dollop of homemade whipped cream sweetened to taste or you can make a thicker topping with 4 oz softened cream cheese, 1/2 cup heavy whipping cream, 2 tbsp Gentle Sweet Blend or add more to taste. (I like subtle sweetness in my whipped topping.)  Pipe onto top of cupcake. Garnish with a few berries and a sprig or two of fresh mint. These cupcakes are low carb and feature all natural, minimally processed sweeteners from plants. No sugar or artificial sweetener. If you are on the Trim Healthy Mama lifestyle plan, these are an S.

Praying you enjoy this recipe and that your spring is full of God’s favor and blessings!


Mandy is a blessed daughter of Jesus Christ. She has the honor and privilege of being a wife to her loving husband since 1993, homeschooling mommy to four blessings, and a happy homemaker. Mandy is a Southern Belle from The Palmetto State. She enjoys inviting women to join her quest for rubies amidst the ruckus of life. One way she accomplishes this by encouraging them on her blog: Motherhood-Ruckus and Rubies based on Proverbs 31. She is a Trim Healthy Mama, whose favorite past times include being a wife and mommy, camping with her family, reading, gardening, cooking, singing, fashion, piano, decorating, crafting, and grabbing anything chocolate and a cup of coffee with friends.

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