High Fructose Corn Syrup Free Gluten Free Lemon Cupcakes with Lemon Frosting
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.9(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp lemon zest (from about 2 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup whole milk, room temperature
For the lemon frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1–2 tbsp heavy cream
- 1 pinch salt
For serving
- thin lemon slices or lemon zest curls, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until evenly combined. Set aside.
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