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Gluten-Free Lemon Cupcake
Maggie Banko

Gluten-Free Lemon Cupcakes

Looking for a gluten-free dessert that doesn't involve compromising the taste and texture? These gluten-free lemon cupcakes are the perfect summer treat made with Cup4Cup gluten-free flour, fresh lemon zest, and the best browned butter for an incredible flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Lemon Cupcakes
  • 213g Cup4Cup gluten-free flour I highly recommend the Cup4Cup brand for this recipe as it has the best taste and texture I have ever worked with when it comes to gluten-free flour!
  • 200g granulated sugar
  • zest of 1 large lemon add more or less to taste
  • ¼ tsp baking soda
  • 1½ tsp baking powder some baking powder brands may add wheat flour so be sure to check your baking powder label!
  • ¼ tsp fine salt
  • 14 tbsp unsalted browned butter (measure the butter before browning! You will be left with ~170g after browning) 198g
  • 3 room temperature egg whites
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice add more or less to taste
  • 120mL room temperature sour cream
  • 120mL room temperature whole milk
For the Lemon Buttercream
  • 339g unsalted room temperature butter
  • tiny pinch of fine salt
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon juice
  • fresh lemon zest to taste
  • 1lb + 2oz powdered sugar
  • 2 tbsp heavy cream 30mL

Method
 

For the Lemon Cupcakes
  1. Preheat your oven to 350℉ and line a cupcake tin with cupcake liners (this recipe will make 12 cupcakes)
  2. In stainless steel skillet over medium heat on your stove, brown the butter. When the butter is done browning, pour it into a heat-safe bowl and set aside for later in the recipe (do not leave it in the skillet once it is finished browning!)
  3. In a large mixing bowl, zest the lemon into the granulated sugar and crush the lemon zest into the sugar in order to bring out as much flavor as possible.
  4. Add the wet ingredients to the bowl of sugar and mix well to combine.
  5. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet and whisk until just combined.
  7. Scoop the cupcake batter into your pre-prepped cupcake tin and bake at 350℉ for 15-28 minutes (the baking time will vary depending on your oven! Please keep a close eye on them until a toothpick inserted into the center comes out with just a couple of crumbs on it)
  8. Allow the cupcakes to rest in their pan for about 10 minutes and they let them completely cool on a cooling rack before decorating.
For the Lemon Buttercream
  1. In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until it's light in color and silky in texture.
  2. Add a tiny pinch of salt, the vanilla, the fresh lemon zest, and the lemon juice, and mix to combine.
  3. Add the powdered sugar and heavy cream into the bowl, begin mixing on low speed for about 1 minute, and then increase the speed to medium. Continue mixing for a few minutes, scrape down the bowl with a rubber spatula, and then continue mixing until you have a fluffy/light texture.
Decorating
  1. Allow the cupcakes to completely cool before adding any buttercream!
  2. Pipe the buttercream on top of each cupcake using an Ateco 809 piping tip, add extra lemon zest, and enjoy!