Best Gluten Free Lemon Lovers Cupcakes With Lemon Buttercream Frosting Recipes

GLUTEN-FREE LEMON CUPCAKES

Gluten-Free Lemon Cupcakes image

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!

Provided by squeeziebrb

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

⅝ cup milk, at room temperature
3 ¾ teaspoons lemon juice
¼ cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 ½ teaspoons vanilla extract
1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
¾ cup white sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
Combine gluten-free baking 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 batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g

GLUTEN-FREE LEMON LOVER'S CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Gluten-Free Lemon Lover's Cupcakes with Lemon Buttercream Frosting image

Stir up Betty Crocker™ Gluten Free yellow cake mix with fresh lemon to create delicious cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
2 cups gluten-free powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 to 3 tablespoons fresh lemon juice

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 35 g, TransFat 0 g