Recipes Desserts Fruit Desserts Lemon Dessert Recipes Gluten-Free Lemon Cupcakes 4.4 (14) 13 Reviews 6 Photos Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat! Submitted by squeeziebrb Published on June 18, 2020 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 10 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ⅝ cup milk, at room temperature 3 ¾ teaspoons lemon juice ¼ cup vegetable oil 2 egg whites, room temperature 2 lemons, zested 1 ½ teaspoons vanilla extract 1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes) ¾ cup white sugar 2 teaspoons double-acting baking powder ¼ teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture. 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. 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. Tips Store unfrosted cupcakes in an airtight container or resealable plastic bag in the freezer for up to one month or in refrigerator for up to 3 days. I used Jeanne's gluten-free flour blend. The gluten-free flour mix recipe from Allrecipes.com can also be used. Cook's Note: Jeanne's Gluten-Free All-Purpose Flour Mix:1 1/4 cup brown rice flour1 1/4 cup white rice flour1 cup tapioca flour1 cup sweet rice flour2 scant teaspoons xanthan gum The batter can also be mixed in a stand mixer. I Made It Print 36 home cooks made it! Nutrition Facts (per serving) 100 Calories 5g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 100 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 144mg 6% Total Carbohydrate 14g 5% Dietary Fiber 0g 0% Total Sugars 13g Protein 1g 2% Vitamin C 1mg 2% Calcium 61mg 5% Iron 0mg 1% Potassium 32mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.