Recipe for Lemon Cupcakes:

1. Preheat oven to 350 degrees. Line 12 muffin tins with paper cupcake liners.
2. In a medium size bowl, whisk together the cassava flour, oat flour, baking powder, coconut sugar and salt.
3. In a high speed blender, add the lemon juice, lemon zest, water, walnuts, eggs, vanilla, olive oil and dates. Process on high until mixture is smooth and creamy.
4. Pour wet mixture in with the dry and use a wooden spoon to stir ingredients together until just blended.
5. Divide the mixture evenly among the 12 cupcake liners.
6. When over is to temperature, reduce to 325 and bake for 20 minutes. Remove from oven and set aside to cool for at least 30 minutes before frosting.

Recipe for Lemon Cupcake Frosting:

1. To a mixing bowl, add all frosting ingredients and only 1/4 cup of the lemon juice.
2. Using an electric hand mixer, combine ingredients on low for 1-2 minutes. Then high for 2-3 minutes until light and fluffy. If not lemon-flavored enough or too thick, add 1 tablespoon at a time until satisfied. I ended up adding an entire 1/2 cup to my frosting because we LOVE lemon!
3. Add the frosting to the Easy Cake Decorator and frost your cupcakes. You can also use a Small Spreader to frost the lemon cupcakes.