Gluten Free Lovely Lemon Cupcakes

Gluten Free Lovely Lemon Cupcakes

 Made  times 3

"We sell out of these in hours at our gluten free bakery! Light, lemony and super moist these cupcakes are sure to please! For the best taste, use organic ricotta and eggs!"
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Serving size has been adjusted!

Original recipe yields 14 servings



  • Prep

  • Cook

  1. Sift almond flour, gluten free flour blend and baking powder together.
  2. In the mixer bowl, cream together butter and sucanat until light and fluffy. Add Ricotta cheese and mix until combined. Add one egg at a time, until the batter is smooth and eggs are all combined. Mix in flours slowly, stopping to scrape down sides. Add vanilla and lemon oil. Bake at 350d for 25-30 min. DO NOT OPEN OVEN DOORS UNTIL 25 MINUTES.
  3. Cut out middle and fill with lemon curd (use store bought or allrecipes lemon curd recipe by Margaret Balakowski). Top with Lemon Cream Cheese Frosting.
  4. Frosting:
  5. Put cream cheese and butter into the bowl of a mixer. Mix until well combined. Add sifted powdered sugar, vanilla extract and lemon oil. Whip until combined- 1-2 minutes.



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