Gluten Free Lovely Lemon Cupcakes Food

GLUTEN-FREE LEMON CUPCAKES

Gluten-Free Lemon Cupcakes image

Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Provided by squeeziebrb

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

⅝ cup milk, at room temperature
3 ¾ teaspoons lemon juice
¼ cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 ½ teaspoons vanilla extract
1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
¾ cup white sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt

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.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g

GLUTEN-FREE LOVELY LEMON CUPCAKES

Gluten-Free Lovely Lemon Cupcakes image

We sell out of these in hours at our gluten-free bakery! Light, lemony and super moist, these cupcakes are sure to please! For the best taste, use organic ricotta and eggs! Check label to be sure lemon curd is gluten-free.

Provided by healthycreations.com

Categories Desserts Cakes Lemon Cake Recipes

Time 1h25m

Yield 14

Number Of Ingredients 15

Ingredients

2 cups almond flour
¾ cup gluten-free all-purpose baking flour
¼ teaspoon baking powder
1 cup butter, softened
2 cups sucanat (crystallized sugar cane juice)
1 (15 ounce) container ricotta cheese
4 eggs
1 teaspoon vanilla extract
½ teaspoon pure lemon oil
½ cup prepared lemon curd
14 ounces cream cheese, softened
1 cup butter, softened
1 ⅓ cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 ½ teaspoons pure lemon oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 14 muffin cups with paper liners.
Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
Fill the prepared muffin cups about 2/3 full.
Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
Allow cupcakes to cool thoroughly.
Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

Nutrition Facts : Calories 642.9 calories, Carbohydrate 53.8 g, Cholesterol 170.8 mg, Fat 43.5 g, Protein 14.1 g, SaturatedFat 25.4 g, Sodium 346.1 mg, Sugar 45.8 g

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