Gluten-Free Lemon Cupcakes
Lemon cakes, with their freshness and vibrant flavors, are among the most popular desserts. Gluten-free versions are especially favored by those sensitive to traditional flour but don't want to miss out on the taste and soft texture. Lemon cakes have been popular for centuries, as citrus fruits wonderfully enhance sweets. This recipe is a perfect choice for summer afternoons or as a light dessert for a festive occasion. To make it even more special, try sprinkling the top with a little poppy seeds or white chocolate shavings!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5
Gradually add the dry ingredients, plant-based milk and lemon juice alternately to the wet ingredients, mixing until just combined and smooth.
6
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7
While the cupcakes are baking, prepare the lemon cream cheese frosting: in a bowl, beat the cream cheese, powdered sugar, and heavy cream until light and creamy.
8
Let the cupcakes cool completely before frosting. Frost with the lemon cream and sprinkle lemon zest on top.
