Fluffy Gluten-Free Lemon Cupcakes with Oat Flour
yields: 12 cupcakes
These light and fluffy gluten-free lemon cupcakes topped with lemon cream cheese frosting burst with lemon flavor! They're made with oat flour, giving them the softest crumb.
Ingredients
Gluten-Free Lemon Cupcakes
- ½ cup (81 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ½ cup + 2 tablespoons (75 g) gluten-free oat flour
- ½ cup (78 g) millet flour
- ½ teaspoon xanthan gum, optional**
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup (208 g) (granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons fresh lemon juice, From 2-3 lemons
- 2 tablespoons lemon zest, 3-4 lemons
- 1 teaspoon pure vanilla extract
- ½ cup whole milk or buttermilk***
Lemon Cream Cheese Frosting
- 1 batch lemon cream cheese frosting
INSTRUCTIONS
Gluten-Free Lemon Cupcakes
- Preheat the oven to 350°F.
- 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
Lemon Cream Cheese Frosting
- Prepare the cream cheese frosting from this recipe. Pipe or spread onto cooled cupcakes. For the pattern above, use a large closed-star pastry tip
Notes
*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.
