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

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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