Gluten-Free Lemon Cupcakes Recipe

Name: Gluten-Free Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup milk, at room temperature; 3 3/4 teaspoons lemon juice; 1/4 cup vegetable oil; 2 egg whites, room temperature; 2 lemons, zested; 1 1/2 teaspoons vanilla extract; 1 1/8 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes); 3/4 cup white sugar; 2 teaspoons double-acting baking powder; 1/4 teaspoon salt

Servings: persons

5/8 cup milk, at room temperature
3 3/4 teaspoons lemon juice
1/4 cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 1/2 teaspoons vanilla extract
1 1/8 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
3/4 cup white sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2
Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
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.
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.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5/8 cup milk, at room temperature, 3 3/4 teaspoons lemon juice, 1/4 cup vegetable oil, 2 egg whites, room temperature, and more.

Yes, Gluten-Free Lemon Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Lemon Cupcakes

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