Gluten-free Lemon Cupcakes

50 min
12 servings
$0.73/serving

Ingredients

CUPCAKES:

¹⁄₂ cup butter

1 cup sugar

2 large eggs

2 tsp lemon zest, finely chopped

2 tsp vanilla extract

1 ¹⁄₂ cups gluten-free flour

1 tsp baking powder

1 tspSea Salt (Grinder)

¹⁄₂ cup milk

ICING:

2 tbsp softened butter

2 ¹⁄₂ cups icing sugar

1 egg

1 tsp vanilla extract

2 tbsp light cream

Preparation

CUPCAKES:

Preheat oven to 350° F (180° C). Line a Perfect Portion Muffin Pan with paper cups and set aside.
Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest and vanilla extract. Whisk gluten-free flour, baking powder, and salt in a separate mixing bowl.
Alternately add dry ingredients with milk to creamed mixture. Spoon batter into muffin cups.
Bake for 18 minutes until light-golden, and a toothpick or knife tip comes out clean when inserted. Cool before icing.

ICING:

Cream butter with icing sugar. Beat in egg, vanilla extract, and cream to make spreadable.

Nutritional Information

Per serving (1 cupcake): Calories 390, Fat 12 g (Saturated 7 g, Trans 0.3 g), Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 69 g (Fibre 1 g, Sugars 44 g), Protein 4 g.

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Sea Salt (Grinder)