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
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Nate Floyd
[email protected]I'm going to try this recipe this weekend. I love lemon cupcakes!
uvon rotsy
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients.
steven brumwell
[email protected]These cupcakes look amazing! I can't wait to try them.
Marjana Akter
[email protected]These cupcakes were a bit dry for my taste, but the lemon flavor was nice. I think I'll try a different recipe next time.
Mahnoor Nisar
[email protected]These cupcakes are delicious! The lemon flavor is just right, and the cupcakes are moist and fluffy. I will definitely be making these again.
Dominic Lawrence
[email protected]I love these cupcakes! They're so moist and fluffy, and the lemon flavor is perfect. I've made them several times now, and they're always a hit.
Juan Carlos Oliveira
[email protected]These cupcakes were a disappointment. They were dry and crumbly, and the lemon flavor was barely noticeable. I won't be making these again.
Laicie Forsyth
[email protected]I was a bit skeptical about making gluten-free cupcakes, but these turned out great! They were easy to make and tasted just like regular cupcakes. I will definitely be making these again.
MD RIFAT KAZI
[email protected]These cupcakes are amazing! I've made them several times now, and they always turn out perfect. They're light and fluffy, with a delicious lemon flavor. I love that they're gluten-free, so I can enjoy them without feeling guilty.
Alif Hasnat alif
[email protected]I made these cupcakes for a gluten-free friend's birthday, and they were a huge hit! Everyone loved them, even the people who don't usually like gluten-free baked goods. The cupcakes were moist and flavorful, and the lemon frosting was the perfect fi
Bikey Dev
[email protected]These lemon cupcakes were a delightful treat! The gluten-free flour blend worked perfectly, and the cupcakes were light and fluffy. The lemon flavor was just right - not too tart, not too sweet. I'll definitely be making these again!