Gluten-Free Lemon Cupcakes
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

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.