GLUTEN-FREE LOVELY LEMON CUPCAKES
We sell out of these in hours at our gluten-free bakery! Light, lemony and super moist, these cupcakes are sure to please! For the best taste, use organic ricotta and eggs! Check label to be sure lemon curd is gluten-free.
Provided by healthycreations.com
Categories Desserts Cakes Lemon Cake Recipes
Time 1h25m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 14 muffin cups with paper liners.
- Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
- Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
- Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
- Fill the prepared muffin cups about 2/3 full.
- Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
- Allow cupcakes to cool thoroughly.
- Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
- Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.
Nutrition Facts : Calories 642.9 calories, Carbohydrate 53.8 g, Cholesterol 170.8 mg, Fat 43.5 g, Protein 14.1 g, SaturatedFat 25.4 g, Sodium 346.1 mg, Sugar 45.8 g
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warner gibbs
w.g@aol.comThese cupcakes are the perfect balance of sweet and tart. I love the lemon flavor!
Keawe Morrison
morrison@gmail.comI'm so glad I found this recipe! These cupcakes are a game-changer for gluten-free baking.
Danish Atta
atta.danish@yahoo.comThese cupcakes are everything I've been looking for in a gluten-free dessert.
Eklavya Gupta
guptaeklavya@hotmail.comI'm definitely going to try this recipe for my next baking project.
Hope Krueger
h.krueger@gmail.comThese cupcakes sound like the perfect treat for a summer party.
Juliana Deogratius
deogratius55@hotmail.comI'm not a fan of lemon, but these cupcakes look amazing.
Ooo Mmm
m-o@yahoo.comThis recipe looks delicious, can't wait to try it out.
Adiza Mohammed
adiza_m@gmail.comI'll try this recipe soon!
Claire Burgin
b_c100@yahoo.comNot bad!
WHITE KKK
k.white@aol.comYummy!
Syed hanif
hanif14@hotmail.comThese cupcakes were a bit dry, but the lemon flavor was good.
Vincent Paradowski
p-vincent@gmail.comLove these cupcakes! The lemon flavor is so refreshing and the texture is perfect.
Adenike Adeniyi
a-a99@yahoo.comThe recipe was easy to follow and the cupcakes turned out great! They were light and fluffy, and the lemon flavor was just right.
Addy
addy55@hotmail.frThese cupcakes were a bit too sweet for my taste, but they were still enjoyable. The lemon flavor was nice and the texture was good.
AndTea
andtea@yahoo.comFollowed the recipe exactly and the cupcakes turned out amazing! The lemon flavor is subtle and not overpowering, and the texture is moist and light. Will definitely be making these again.
Abid Lashari
l-a73@gmail.comI made these cupcakes for a friend's birthday party and they were a huge hit! Everyone loved them, even the gluten-free folks. The cupcakes were easy to make and turned out beautifully.
Catchcruise TV
c.t@yahoo.comThese cupcakes are a delight! The lemon flavor is perfectly balanced, and the texture is moist and fluffy. I even enjoyed the frosting, which isn't normally my favorite. Great recipe!