Name: Gluten-Free Lemon Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Milk, at room temperature - ⅝ cup; Lemon juice - 3 ¾ teaspoons; Vegetable oil - ¼ cup; Egg whites, room temperature - 2; Lemons, zested - 2; Vanilla extract - 1 ½ teaspoons; Gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes) - 1 ⅛ cups; White sugar - ¾ cup; Double-acting baking powder - 2 teaspoons; Salt - ¼ teaspoon

Ingredients for - Gluten-Free Lemon Cupcakes

1. Milk, at room temperature ⅝ cup

2. Lemon juice 3 ¾ teaspoons

3. Vegetable oil ¼ cup

4. Egg whites, room temperature 2

5. Lemons, zested 2

6. Vanilla extract 1 ½ teaspoons

7. Gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes) 1 ⅛ cups

8. White sugar ¾ cup

9. Double-acting baking powder 2 teaspoons

10. Salt ¼ teaspoon

How to cook deliciously - Gluten-Free Lemon Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

2 . Stage

Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.

3 . Stage

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.

4 . Stage

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.