Gluten Free Lemon Lovers Cupcakes With Lemon Buttercream Frosting Recipes

GLUTEN-FREE LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350°. Line 2, 12-count muffin pans with paper liners and set aside.
• Using stand or hand-held mixer, beat the butter and sugar together on medium-high for 2-3 minutes in a large bowl until fully creamed. You may need to scrape down the sides and bottom of the bowl 1-2 times. Add room temperature eggs and vanilla and continue beating on medium-high until everything is fully mixed, about 2 minutes.
• In a medium bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, alternating with the milk and beating on low speed. Add in the coconut oil, lemon zest, and lemon juice on low speed until just combined.
• Using an ice cream scoop, scoop batter evenly into the 24 cupcake liners (about 2/3 full).
• Bake for 20 minutes and remove from oven. Insert a toothpick in the middle of a cupcake to ensure doneness (a clean toothpick = done, crumbs or batter mean cook for another 2-3 minutes). Allow to cool completely before frosting.
• While cupcakes are cooling, begin to make the frosting. Add the softened butter and powdered on low speed until completely combined.
• Continue to beat on medium speed until the frosting is creamy.
• Add the lemon zest and lemon juice and continue to mix on low-medium.
• Make any adjustments based on preferences (additional sugar if you would like it sweeter or if the frosting is too thin, additional lemon juice or zest if you like it extra lemony!).
• Once cupcakes have completely cooled, apply frosting and try not to eat an entire batch!

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 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 centre comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat icing 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

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.