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GlutenFree Lemon Cupcakes

12 Servings

--------------- CUPCAKES ---------------
1 1/4 Cup Gluten-free flour
1 1/2 Tsp Gluten-free baking powder
1/4 Tsp Salt
1/2 Cup Oil
3/4 Cup Sugar
2 Large Eggs
1 Tbl Gluten-free vanilla extract
1/4 Cup Fresh lemon juice
1 Tbl Lemon zest
1/2 Cup Milk
--------------- FROSTING ---------------
1/2 Cup Butter, room temp
4 Cup Powdered sugar
2 Tbl Lemon juice
+=OR=+
1 Tsp Lemon extract)
4 Tbl 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. Donât 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 itâs all added,
alternating with 1 tablespoon of milk.ÂAdd 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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