Gluten-Free Lemon Cupcakes

Gluten-free lemon cupcakes receive double the lemon flavor from lemon juice and lemon zest in the batter.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 100 Calories

Ingredients

• 2 lemons, zested
• 2 egg whites, room temperature
• 2 teaspoons double-acting baking powder
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.25 cup vegetable oil
• 0.75 cup white sugar
• 0.625 cup milk, at room temperature
• 3.75 teaspoons lemon juice
• 1.125 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mi

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.