Gluten Free Lemon Lovers Cupcakes With Lemon Buttercream Frosting Food

GLUTEN-FREE LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350°. Line 2, 12-count muffin pans with paper liners and set aside.
• Using stand or hand-held mixer, beat the butter and sugar together on medium-high for 2-3 minutes in a large bowl until fully creamed. You may need to scrape down the sides and bottom of the bowl 1-2 times. Add room temperature eggs and vanilla and continue beating on medium-high until everything is fully mixed, about 2 minutes.
• In a medium bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, alternating with the milk and beating on low speed. Add in the coconut oil, lemon zest, and lemon juice on low speed until just combined.
• Using an ice cream scoop, scoop batter evenly into the 24 cupcake liners (about 2/3 full).
• Bake for 20 minutes and remove from oven. Insert a toothpick in the middle of a cupcake to ensure doneness (a clean toothpick = done, crumbs or batter mean cook for another 2-3 minutes). Allow to cool completely before frosting.
• While cupcakes are cooling, begin to make the frosting. Add the softened butter and powdered on low speed until completely combined.
• Continue to beat on medium speed until the frosting is creamy.
• Add the lemon zest and lemon juice and continue to mix on low-medium.
• Make any adjustments based on preferences (additional sugar if you would like it sweeter or if the frosting is too thin, additional lemon juice or zest if you like it extra lemony!).
• Once cupcakes have completely cooled, apply frosting and try not to eat an entire batch!

GLUTEN-FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

GLUTEN-FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat icing sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

GLUTEN FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.

GLUTEN-FREE LEMON CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
• Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
• Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.