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!

Original recipe makes 12 servings

Ingredients

5/8 cup milk, at room temperature
3 3/4 teaspoons lemon juice
1/4 cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 1/2 teaspoons vanilla extract
1 1/8 cups gluten-free flour (such as Jeanne’s Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
3/4 cup white sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    1 hr

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

Calories: 100 kcal
Carbohydrates: 13.6 g
Cholesterol: 1 mg
Fat: 4.8 g
Fiber: 0.1 g
Protein: 1 g
Sodium: 144 mg