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Gluten-Free Lemon Cupcakes with Raspberry Frosting: A Delightful Treat for Everyone

Gluten-Free Lemon Cupcakes with Raspberry Frosting
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A delightful treat that combines the zesty flavor of lemon with the sweetness of raspberry, perfect for those following a gluten-free diet.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • 1 cup raspberries (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 2 tablespoons cream cheese (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool completely before frosting.
  10. For the frosting, blend raspberries, cream cheese, and powdered sugar until smooth and creamy.
  11. Frost the cooled cupcakes with the raspberry frosting and enjoy!

Notes

  • Ensure all ingredients are gluten-free.
  • For a dairy-free version, substitute butter and cream cheese with vegan alternatives.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Keywords: Gluten-Free Lemon Cupcakes with Raspberry Frosting

Find it online: https://www.glutenfreez.com/gluten-free-lemon-cupcakes-raspberry-frosting/