Recipe by squeeziebrb
"Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!"
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milk, at room temperature
3 3/4 teaspoons
egg whites, room temperature
1 1/2 teaspoons
1 1/8 cups
gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
double-acting baking powder
AR: please use the original recipe that was submitted!! This published recipe has the lemon juice and zest reduced. With the reduction of lemon juice, these can not be called lemon cupcakes, there will be very very little if any lemon flavoring. I spent weeks tweaking this recipe and made many less-than-mediocre cupcakes until I came up with the one I originally submitted. I've tried this cupcake with store bought gluten free blend and they were awful! The GF blend recipe you want to use is also in my recipe box. I can almost guarantee that this particular published recipe will not turn out good with many of the store bought GF flour mixes.
I used my standard GF flour mix of Sorghum, Rice & Tapioca flour. The texture was a bit spongy. Also I added Lemon extract, but it is still a very subtle lemon flavor. Glad I added a raspberry to each cupcake. I used raspberry puree in the buttercream frosting. Will try again to improve on texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Lemon Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 100
** Calories from Fat: 43
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