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Gluten-Free Lovely Lemon Cupcakes
Gluten-Free Lovely Lemon Cupcakes
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Gluten-free filled lemon cupcakes with lemon-cream cheese icing are moist and bursting with lemon flavor – a perfect treat for any celebration!
Ingredients:
  • 2 cups almond flour
  • 0.75 cup gluten-free all-purpose baking flour
  • 0.25 teaspoon baking powder
  • 1 cup butter, softened
  • 2 cups sucanat (crystallized sugar cane juice)
  • 1 (15 ounce) container ricotta cheese
  • 4 eggs
  • 0.5 teaspoon pure lemon oil
  • 0.5 cup prepared lemon curd
  • 14 ounces cream cheese, softened
  • 1.3333333730698 cups confectioners' sugar
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons pure lemon oil
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Place paper liners in 14 muffin cups.
  • Combine almond flour, gluten-free all-purpose baking flour, and baking powder by sifting them together in a bowl.
  • In a stand mixer, beat together 1 cup of butter and sucanat until light and fluffy, about 1 to 2 minutes. Then, mix in the ricotta cheese.
  • Add the eggs one by one, ensuring each one is fully incorporated before adding the next. Slowly blend in the almond flour mixture, a quarter cup at a time, while regularly scraping down the sides of the bowl. Stir in the vanilla extract and lemon oil until well combined in the batter.
  • Scoop batter into muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven without opening the door until cupcakes have risen and are lightly golden brown, 25 to 30 minutes.
  • Let cupcakes cool completely.
  • Core the cupcakes and generously fill each center with approximately 1 1/2 teaspoons of zesty lemon curd.
  • In a stand mixer, blend the cream cheese and butter until smooth. Add confectioners' sugar, vanilla extract, and lemon oil until a creamy frosting forms. Frost the cupcakes generously.

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