Gluten Free Lemon Cupcakes With Lemon Buttercream Frosting Recipes

GLUTEN-FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

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.

GLUTEN FREE LEMON CUPCAKES WITH LEMONADE ICING

Steps:

• Preheat the oven to 350º F. Be sure that the oven rack is in the middle setting.
• Line a cupcake tin with paper cupcake liners. I like to use parchment paper liners so the cupakes don't stick to the paper.
• In a large bowl, add all of the dry ingredients.
• Whisk to blend these ingredients.
• In a medium bowl, add all of the wet ingredients and whisk to blend them all together.
• Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. This will help to keep your cupcakes light and fluffy.
• Use a large cookie scoop to add the batter to each cupcake liner. Fill each cup about 3/4 full. Try not to overfill the batter or your cupcakes can rise too high.
• Sprinkle the top of each cupcake with lemon zest.
• Bake for 20-25 minutes until done. (*See note to test if they are fully baked)
• Allow the cupcakes to cool on a wire cooling rack.
• Mix up the glaze ingredients in a small bowl. Whisk until there are no lumps.
• Drizzle the icing over the cupcakes.

GLUTEN-FREE LEMON CUPCAKES

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.

GLUTEN-FREE LOVELY LEMON CUPCAKES

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.