Gluten-Free Lemon Cupcakes

 

Ingredients:

• 2 cups (340.2g) Gluvana® Self-Rising Gluten-Free Baking Flour

• ¼ cup unsalted butter – softened

• 1 cup (150g) sugar

• 2 (113g) large eggs

• 1 tsp. pure lemon extract

• ½ cup lemon zest

• ½ cup lemon juice

• 3/4 cup (170g) milk

Directions:

Preheat oven to 425 degrees *.

1. Line 24 Cupcake Pans with paper liners.
2. Cream butter with sugar until smooth, light and fluffy.
3. With mixer on medium-low, add in eggs, one at a time, beating well after each addition. Add in lemon extract and lemon zest.
4. With mixer on low, alternate adding in the Gluvana®, the milk and the lemon juice. Mix until just combined. Use a rubber spatula to fully incorporate the mixture, being sure to scrape down the sides and bottom of the bowl.
5. Scoop and divide up the batter evenly among the paper liners. Tap pans on the counter to remove any bubbles.
6. Bake for 20 minutes. Let cool in pans for at least 10 minutes before removing to a cooling rack. Let cool completely before decorating.