Gluten-Free Lovely Lemon Cupcakes Recipe - Allrecipes.com
Gluten-Free Lovely Lemon Cupcakes Recipe
  • READY IN ABOUT 1½ hrs

Gluten-Free Lovely Lemon Cupcakes

Read Reviews (7)

"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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Original recipe makes 14 cupcakes Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 1 hr 25 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2012

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!

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Most Helpful Critical Review
Apr 09, 2012

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 dense and heavy. And they were not sweet like regular cupcakes. I had never used sucanat before and I recommend anyone who likes sweet cupcakes to use a standard sugar. The curd and frosting were fine, but overall no one in my family liked them very much.

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Aug 27, 2012

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 with the baking mix it specifies in the recipe (see notes)- with coconut flour, arrowroot, etc and that made all the difference!! They were absolutely amazing! I am guessing the negative reviews used a different flour blend and then I could see the results being unpredictable. Seriously- make these cupcakes- they are delicious- but use the flour blend they recommend.

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Jul 02, 2012

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 with forks!

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Jun 21, 2012

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 gluten free. The frosting was very lovely and lemony!

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Aug 25, 2012

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 was great.

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Mar 20, 2013

I did not care for this recipe.

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Nutrition

  • Calories
  • 664 kcal
  • 33%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 346 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

healthycreations.com
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