Best 3 Gluten Free Lemon Cupcakes Recipes
In the pursuit of delectable gluten-free treats, lemon cupcakes stand as a beacon of zesty delight. This article presents a culinary journey to discover the ultimate gluten-free lemon cupcake recipe, crafted with precision and bursting with tangy-sweet perfection. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the nuances of gluten-free baking, ensuring that every bite of your homemade lemon cupcakes delivers a symphony of texture and flavor.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE LEMON CUPCAKES
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
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 LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING
Stir up Betty Crocker™ Gluten Free yellow cake mix with fresh lemon to create delicious cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 35 g, TransFat 0 g
GLUTEN-FREE LOVELY LEMON CUPCAKES
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
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
Tips:
- For a burst of lemon flavor, use freshly squeezed lemon juice and zest.
- Cream the butter and sugar until light and fluffy for a moist and tender crumb.
- Gradually add the eggs one at a time to prevent curdling.
- Use a toothpick to check if the cupcakes are done baking. It should come out clean when inserted into the center of a cupcake.
- Allow the cupcakes to cool completely before frosting.
- For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy before adding the powdered sugar and vanilla extract.
- Decorate the cupcakes with lemon zest, sprinkles, or fresh berries for a festive touch.
Conclusion:
These gluten-free lemon cupcakes are a perfect treat for any occasion. With their moist and tender crumb, bright lemon flavor, and creamy frosting, they are sure to be a hit with everyone. Whether you're serving them at a party, packing them in a lunchbox, or enjoying them as a sweet snack, these cupcakes are a delicious and satisfying choice.
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