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Title: Gluten-Free Lemon Cupcakes
Categories: Cakes, Desserts, Citrus
Yield: 12 servings

MMMMM--------------------------CUPCAKES-------------------------------
1 1/4 c Gluten-free flour
1 1/2 ts Gluten-free baking powder
1/4 ts Salt
1/2 c Oil
3/4 c Sugar
2 lg Eggs
1 tb Gluten-free vanilla extract
1/4 c Fresh lemon juice
1 tb Lemon zest
1/2 c Milk

MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter; room temp
4 c Powdered sugar
2 tb Lemon juice
+=OR=+
1 ts Lemon extract)
4 tb Milk; as needed

FOR THE CUPCAKES: Set oven @ 350ºF/175º°C.

Line a 12 serving cupcake pan with paper liners; set
aside.

In a medium mixing bowl, whisk flour, baking powder, and
salt; set aside.

In a large mixing bowl, with an electric beater, beat
oil and sugar for one minute. Add eggs one at a time,
beating in between each egg. Stir in vanilla extract,
lemon juice, and lemon zest.

Add the flour mixture and milk to the wet ingredients
and mix just till combined. Don’t over mix!

Divide batter among liners, filling 2/3 full (about 1/4
cup of batter per cupcake).

Bake for 18-20 minutes until a toothpick comes out
clean.

Cool completely before frosting.

FOR THE FROSTING: Beat butter until creamy. Add lemon
juice or extract and beat till combined. Beat in 1 cup
of powdered sugar at a time until it’s all added,
alternating with 1 tablespoon of milk. Add more or less
milk for desired consistency.

Store cupcakes in an airtight container at room
temperature for up to four days.

RECIPE FROM: https://www.glutenfreepalate.com

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