Gluten-Free Lovely Lemon Cupcakes

Gluten-Free Lovely Lemon Cupcakes

9
healthycreations.com 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! Check label to be sure lemon curd is gluten-free."
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Ingredients

1 h 25 m servings 643 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 14 muffin cups with paper liners.
  3. Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
  4. Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
  5. Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
  6. Fill the prepared muffin cups about 2/3 full.
  7. Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
  8. Allow cupcakes to cool thoroughly.
  9. Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
  10. Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

Footnotes

  • Cook's Notes:
  • If you prefer to weigh your ingredients, use these measurements: 1/2 pound almond flour; 3.3 ounces gluten-free flour blend (see note below); 1/2 pound butter, 12.5 ounces sucanat for cupcakes. In frosting recipe, use 1/2 pound butter and 6 ounces confectioners' sugar.
  • To make your own gluten-free all-purpose baking flour, combine 1/4 cup coconut flour, 1 tablespoon sweet rice flour, 1/4 cup tapioca starch, 6 tablespoons brown rice flour, and 1 tablespoon arrowroot. Use in place of prepared all-purpose baking flour.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

I wasn't really sure about these because of the mixed reviews. I made them once using an all purpose GF baking mix and they were ok. But I could tell they had potential. So I made them again ...

Most helpful critical review

I was so excited when I found this recipe, I ran right out and bought the ingredients to make it. I wish I could say I was thrilled with the result, but I wasn't. The cupcakes were extremely d...

I was so excited when I found this recipe, I ran right out and bought the ingredients to make it. I wish I could say I was thrilled with the result, but I wasn't. The cupcakes were extremely d...

I wasn't really sure about these because of the mixed reviews. I made them once using an all purpose GF baking mix and they were ok. But I could tell they had potential. So I made them again ...

oh goodness these are THE BEST Cupcakes EVER. i am going to steal this recipe, use it to open a cupcake restaurant chain, and make millions of dollars. its that great!

Made these for a friend who was diagnosed with Celiac's disease. Had to taste test to make sure they were decent and was actually very pleased! These were very tasty considering they are glute...

This was my first attempt at making anything gluten-free and they were a huge hit at a party! I used fat-free ricotta cheese and 1/3 less fat cream cheese. It was so moist we had to eat them wit...

These cupcakes turned out very dense and heavy and with a gross after taste (licorice). The cupcakes ended up in the trash; however, the frosting was wonderful! 3 stars because the frosting wa...

Mine came out very dense and heavy, taste is pretty good. I think if I made them again I would play around with the recipe a bit

These were so delicious. I cut the frosting recipe in half and put on less and I thought they were fine that way. Thanks for sharing

I did not care for this recipe.