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gluten-free-lemon-cupcakes-recipe

Gluten-Free Lemon Cupcakes

Delicious gluten-free lemon cupcakes that are light, fluffy, and full of zesty flavor.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 200 kcal

Ingredients 

Cupcakes

  • 1 ½ cups gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ½ cup milk

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon juice and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Cupcakes, Gluten-Free, Lemon
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