Gluten-Free Lemon Cupcakes with Lemon Cream Cheese Frosting
recipe by: Sarah Menanix
yields: 12cupcakes
prep time: 12 minutesmins
cook time: 24 minutesmins
Additional Time: 10 minutesmins
total time: 46 minutesmins
These light and fluffy gluten-free lemon cupcakes topped with lemon cream cheese frosting burst with lemon flavor. This easy recipe has a moist crumb and will be the highlight of any party!
4.91 from 10 reviews
Ingredients
Gluten-Free Lemon Cupcakes
½cupsweet rice flour, also called Mochiko - different from "white rice flour" or "brown rice flour"
In a medium bowl, sift together the sweet rice flour, oat flour, millet flour, xanthan gum (if using), baking powder and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
With the mixer on low-speed, add the eggs one at a time, mixing after each one.
Add the lemon juice, lemon zest, and vanilla extract, mixing until just combined.
Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
Divide the batter among 12 lined cupcake cups, until about ½ to ⅔ full.
Bake for about 22-26 minutes, or until the tops bounce back a little when tapped and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Transfer the cupcakes to a wire rack to cool completely before frosting
Prepare the frosting.
Lemon Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
Add the cream cheese and beat until completely smooth.
Slowly add the powdered sugar, in thirds, mixing on low speed until combined.
Add the lemon zest, vanilla and salt, and beat on medium speed until smooth.
*I use homemade oat flour by grinding gluten-free rolled oats in my blender or food processor until fine.There is a small difference in cupcakes baked with store-bought gluten-free oat flour versus those baked with home-ground gluten-free oat flour, where the store-bought oat flour cupcakes rose just ever so slightly less, but still made a delicious cupcake.**You can leave out the xanthan gum if needed, but the result is a slightly gummier more dense cupcake.***You can use either milk or buttermilk and they'll both produce a delicious cupcake. I use whole milk usually because I always have it on hand, but if you happen to have some leftover buttermilk on hand, sub that in to enhance the tangy notes.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.