Description
Light and moist gluten-free lemon cupcakes bursting with fresh lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups gluten-free flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C).
- Prepare the cupcake pan: Line a cupcake pan with cupcake liners.
- Mix butter and sugar: Beat the softened butter together with the sugar until light and fluffy.
- Add the eggs: Incorporate the eggs one at a time, mixing well after each addition.
- Combine wet ingredients: Stir in the milk, lemon juice, lemon zest, and vanilla extract.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the liners: Pour batter into cupcake liners, filling them about 2/3 full.
- Bake: Place in the oven and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool: Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
These cupcakes can be topped with frosting, served with fresh berries, or dusted with powdered sugar for an elegant finish. For extra lemon flavor, serve with lemon curd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg