GLUTEN-FREE LEMON CUPCAKES

You are going to love these simple, from scratch, Gluten-Free Lemon Cupcakes.

INGREDIENTS

FOR THE CUPCAKES:

  • 1 1/4 cups gluten-free flour (I used Bob's Red Mill 1-to-1 gluten-free flour)
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon gluten-free vanilla extract
  • 1/4 cup fresh lemon juice (from 1 medium lemon, not lemon juice from a bottle)
  • 1 tablespoon lemon zest (from the same lemon)
  • 1/2 cup milk (or dairy-free milk)

FOR THE FROSTING:

  • 1/2 cup butter (1 stick), room temperature (or dairy-free butter)
  • 4 cups powdered sugar
  • 2 tablespoons of lemon juice (or 1 teaspoon lemon extract)
  • 3-4 tablespoons milk (or dairy-free milk), as needed
GLUTEN-FREE LEMON CUPCAKES #cupcakerecipes


INSTRUCTIONS

  1. For the cupcakes: Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
  2. In a medium mixing bowl, whisk flour, baking powder, and salt; set aside.
  3. In a large mixing bowl, with an electric beater, beat oil and sugar for one minute. Add eggs one at a time, beating in between each egg. Stir in vanilla extract, lemon juice, and lemon zest.
  4. Full instructions visit @glutenfreepalate

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