Gluten-Free Lemon Cupcakes
Ingredients
The cupcakes
-
3
cups
All-Purpose Gluten-Free Flour (with xanthan gum)
-
4
tsp
baking powder
-
½
tsp
salt
-
1 ½
cups
sugar
-
2
sticks
butter or vegan butter, softened
-
2
Tbsp
coconut oil
-
4
large
eggs, at room temperature
-
1
cup
milk of choice
-
1
Tbsp
vanilla extract
-
½
cup
fresh lemon juice
-
2
Tbsp
lemon zest
The lemon buttercream frosting
-
1 ½
sticks
butter or vegan butter, softened
-
~4
cups
powdered sugar
-
¼
cup
lemon juice
-
1
Tbsp
lemon zest
Instructions
- Preheat the oven to 350°F and line two 12-cup muffin pans with paper liners.
- In a large bowl, cream together the butter and sugar using a mixer for 2-3 minutes.
- Add the eggs and vanilla, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing on low speed.
- Stir in the coconut oil, lemon zest, and lemon juice until just combined.
- Scoop the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 20 minutes, checking for doneness with a toothpick.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the softened butter and powdered sugar until combined, then mix in the lemon zest and juice.
- Frost the cooled cupcakes and enjoy.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
200mg
Cholesterol
60mg
You might also like