Recipe by Mary Pecbot
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
* 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 from Fat: 47
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make light, lemony cupcakes from scratch.
These tasty jelly donut cupcakes are grain-, refined sugar-, and dairy-free.
See how to make little versions of this classic cake.