Double-Lemon Gluten Free Cupcakes are perfect for both regular and mini cupcakes. We had the regular size for dessert on Easter and the entire family loved them! "Don't change a thing Mom!" Moist, light and refreshing; they were the perfect ending for our Holiday Dinner.
The mini-size Double-Lemon Gluten Free Cupcakes are absolutely ideal for a Tea Party, Baby Shower, Dessert Buffet or Birthday Party! Add a pot of hot tea to serve with your Double-Lemon Gluten Free Cupcakes and you have found a match made in heaven!
When I served these rich, luscious yet light, lemony mini-cupcakes last week at a Tea Party to celebrate the Royal Wedding (Prince William & Kate Middleton) every woman at the Tea Party wanted the recipe and... only a few of us were gluten free! Ahhh! Now that's sweet lemon success!
Double-Lemon Gluten Free Cupcakes
Double-Lemon Gluten Free Cupcakes explode with lemon flavor! Each Lemon Cupcake is made with fresh lemon juice and lemon rind; then double glazed with a delicious, tart lemon icing... irresistible!
1 cup bakers sugar (very fine sugar - I use C&H brand)
1/2 cup potato starch (be sure to use starch not flour!)
1/4 cup tapioca starch
1/4 cup cornstarch
1/3 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon xanthan
2 large eggs
2/3 cup milk (I use refrigerated coconut milk)
1/4 cup melted butter or Earth Balance vegan buttery sticks
1/4 cup organic canola oil
Grated rind of two lemons
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon extract
Fresh Lemon Glaze (recipe below)
1. Preheat oven to 325 degrees F. Place 12 paper baking cups in each regular size muffin cup. Mini-cupcakes: This recipe will make between 24-32 cupcakes; depending on your size of pan.
- Before you measure each flour or starch into your measuring cup: Stir each flour to lighten it. Spoon the flour into your measuring cup and finally, level it. This little tip will make your cupcakes light and moist.
3. In a large bowl whisk together, eggs, milk, melted butter, oil, lemon rind, lemon juice and lemon extract. Add the dry mix and whisk just until smooth. Divide the batter evenly among the muffin cups.
4. Bake for 18-23 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. In my oven 21 minutes is perfect.
- Mini-cupcakes: Depending on your pan size baking time may be less; check at 17 minutes.
Fresh Lemon Glaze
1 cup powdered sugar, sifted
Grated rind of one lemon
3 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
In a medium bowl whisk together sifted powdered sugar,
grated lemon rind, lemon juice and lemon extract until smooth.
6. Cool the baked cupcakes about four minutes. With a toothpick poke each warm cupcake about 7-10 times all the way down to the bottom (the holes help absorb the glaze). Spoon a little glaze on each cupcake. You will have enough glaze to glaze each cupcake twice.
7. Let the cupcakes rest for about five minutes; then remove each cupcake by gently inserting a table knife on the edge of each cupcake then pop it out. The cupcakes need to be removed from the pan before the glaze has a chance to set.
Decorate your Double-Lemon Gluten Free Cupcakes as desired.
I simply sprinkled my cupcakes with a little pink decorating sugar.
I would love to see pictures of how YOU decorate your cupcakes!
Lynn's Notes for Success
- These delicate cupcakes are best served the same day they are made (preferably within eight hours after baking) for optimal JOY and inspirational qualities.
- The cupcakes are still delicious the next day, but they will be firmer and will have more of a Pound Cake-like texture. Also, the Lemon Glaze will not be as soft, if served the following day
- However... if you are lucky enough to have leftover cupcakes; pop them in the freezer in a tightly covered container and take out each cupcake and enjoy "as needed." :)
- Be sure to grate only the bright yellow portion of the lemon peel for the best flavor. The white part of the skin can get bitter.
- The four different flours give these cupcakes amazing flavor and texture. I love using coconut flour as part of the quartet of flours/starches because in addition to giving the cupcakes an amazing texture and flavor it actually gives these cupcakes a high fiber count and increases nutrition! Now that's NICE!