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Gluten-Free Lemon Cupcakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Zesty gluten-free lemon cupcakes bursting with double the citrus punch from fresh lemon juice & zest.
Ingredients:
  • 0.625 cup milk, at room temperature
  • 3.75 teaspoons lemon juice
  • 0.25 cup vegetable oil
  • 2 egg whites, room temperature
  • 2 lemons, zested
  • 1.5 teaspoons vanilla extract
  • 1.125 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
  • 0.75 cup white sugar
  • 2 teaspoons double-acting baking powder
  • 0.25 teaspoon salt
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and nestle 12 muffin cups with cozy paper liners.
  • Combine milk and lemon juice in a bowl, then blend in vegetable oil, egg whites, lemon zest, and vanilla extract until smooth.
  • In a big bowl, whisk together gluten-free baking flour, sugar, baking powder, and salt. Then, pour in the milk mixture and beat with an electric mixer until well combined, approximately 2 minutes. Fill lined cups with batter until they are 3/4 full.
  • Bake in the preheated oven for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

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