Name: Gluten-Free Lovely Lemon Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Almond flour - 2 cups; Gluten-free all-purpose baking flour - ¾ cup; Baking powder - ¼ teaspoon; Butter, softened - 1 cup; Sucanat (crystallized sugar cane juice) - 2 cups; Ricotta cheese - 1 (15 ounce) container; Eggs - 4; Vanilla extract - 1 teaspoon; Pure lemon oil - ½ teaspoon; Prepared lemon curd - ½ cup; Cream cheese, softened - 14 ounces; Butter, softened - 1 cup; Confectioners' sugar - 1 ⅓ cups; Vanilla extract - 1 ½ teaspoons; Pure lemon oil - 1 ½ teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Lovely Lemon Cupcakes

1. Almond flour - 2 cups

2. Gluten-free all-purpose baking flour - ¾ cup

3. Baking powder - ¼ teaspoon

4. Butter, softened - 1 cup

5. Sucanat (crystallized sugar cane juice) - 2 cups

6. Ricotta cheese - 1 (15 ounce) container

7. Eggs - 4

8. Vanilla extract - 1 teaspoon

9. Pure lemon oil - ½ teaspoon

10. Prepared lemon curd - ½ cup

11. Cream cheese, softened - 14 ounces

12. Butter, softened - 1 cup

13. Confectioners' sugar - 1 ⅓ cups

14. Vanilla extract - 1 ½ teaspoons

15. Pure lemon oil - 1 ½ teaspoons

How to cook deliciously - Gluten-Free Lovely Lemon Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Line 14 muffin cups with paper liners.

3. Stage

Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.

4. Stage

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. Stage

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. Stage

Fill the prepared muffin cups about 2/3 full.

7. Stage

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. Stage

Allow cupcakes to cool thoroughly.

9. Stage

Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.

10. Stage

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.