Gluten-free Lemon Cupcakes

50 min

12 servings

Ingredients

  • 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 tsp Sea Salt
  • 1⁄2 cup milk
  • 2 tbsp softened butter
  • 2 1⁄2 cups icing sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp light cream

Preparation

  • 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.
  • 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, 0.3 0 g), Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 69 g (Fiber 1 g, Sugars 44 g), Protein 4 g.