Gluten free lemon cupcakes

    Gluten free lemon cupcakes


    3 people made this

    About this recipe: These gluten-free lemon cupcakes get a big dose of lemon flavour from lemon juice and lemon zest. They are delicious and moist and I think come out tasting better than if they were made with regular flour. Decorate with your favourite icing and a sprinkling of lemon or lime zest.

    Serves: 12 

    • 150ml milk, at room temperature
    • 3 3/4 teaspoons lemon juice
    • 60ml vegetable oil
    • 2 egg whites, room temperature
    • 2 lemons, zested
    • 1 1/2 teaspoons vanilla extract
    • 155g gluten free plain flour
    • 150g caster sugar
    • 2 teaspoons gluten free baking powder
    • 1/4 teaspoon salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Line a 12-hole cupcake tin with paper cases.
    2. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest and vanilla extract into milk mixture.
    3. Combine gluten-free flour, sugar, baking powder and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until well mixed, about 2 minutes. Spoon mixture into paper cases about 3/4-full.
    4. Bake in the preheated oven until tops are a light golden brown and a skewer inserted in the centre of the cupcake comes out clean, 18 to 20 minutes. Leave cupcakes in the tin for 10 minutes before transferring to a cooling rack to cool completely.

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