Gluten-Free Lemon Cupcakes recipe
All Recipes Dessert Recipes Fruit Dessert Recipes Lemon Dessert Recipes
Ingredients
- ⅝ 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 ⅛ 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
Nutrition Info
- 100.2 caloriescarbohydrate: 13.6 gcholesterol: 1 mgfat: 4.8 gfiber: 0.1 gprotein: 1 gsaturatedFat: 0.9 gservingSize: -sodium: 144.3 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Lemon Cupcakes
Directions
-
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.