Gluten-Free Recipe ⊷ Gluten-Free Lemon Cupcakes

Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Ingredients

• ⅓ cup milk, at room temperature
• 3 ¾ teaspoons lemon juice
• ¼ cup vegetable oil
• 2 egg whites, room temperature
• 2 lemons, zested
• 1 ½ teaspoons vanilla extract
• 1 ⅓ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
• ¾ cup white sugar
• 2 teaspoons double-acting baking powder
• ¼ teaspoon salt

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
3. 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.
4. 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.

Nutrition Facts

• calories100.2
• carbohydrateContent13.6 g
• cholesterolContent1 mg
• fatContent4.8 g
• fiberContent0.1 g
• proteinContent1 g
• saturatedFatContent0.9 g
• sodiumContent144.3 mg
• sugarContent13.3 g