My mother-in-law is crazy about anything with lemon in it. These gluten free cupcakes fit the bill. Good thing we live in a “citrus†state where people beg you to take citrus fruit off the hands. My brother would pass around bags of lemons and grapefruit to us from his trees. They really pump out the fruit after 5 years.
(If you can give me grapefruit recipes I would be forever grateful. What do you with 5 grocery bags full of grapefruit? One can only eat so many and juice so many and then do it again and again and again…help!)
You can make these the quick way or the From-Scratch way, you chose.
Gluten free Lemon Cupcakes
Quick Way
1 box of gluten free yellow cake mix
Ingredients to make the cupcakes as per the box
10 oz. jar of lemon curd
1 can of gluten free vanilla frosting (I use Betty Crocker)
1 bag of lemon drop hard candies
Ingredients to make the cupcakes as per the box
10 oz. jar of lemon curd
1 can of gluten free vanilla frosting (I use Betty Crocker)
1 bag of lemon drop hard candies
Mix up the gluten free cake mix as directed and make cupcakes. Let cool completely.
Place the lemon curd in a zip type bag, snip off ¼†of one of the corners. Push into the center of a cupcake and gently squeeze about a tablespoon of curd into your cupcake. Do this for each one. Be carefully not to get too much in or you will split the sides open.
Spread the frosting (or pipe it) on top and place a lemon drop smack in the middle to serve.
Makes 18 to 24 depending on your cake mix.
From-Scratch Way
1 ½ cups gluten free flour
1 tsp. xanthan gum (omit if flour has it already)
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
¾ cup sugar
1/3 cup oil, your choice
2 eggs
½ cup buttermilk
1 tsp. gluten free vanilla
1 tsp. xanthan gum (omit if flour has it already)
½ tsp. salt
1 ½ tsp. baking powder
½ tsp. baking soda
¾ cup sugar
1/3 cup oil, your choice
2 eggs
½ cup buttermilk
1 tsp. gluten free vanilla
Preheat the oven to 350 degrees. Prepare your cupcake pans by lining with cupcake papers. Set aside.
Whisk together in a medium bowl the gluten free flour, xanthan gum, salt, baking powder and baking soda.
In a large bowl, beat together the sugar, oil and eggs. Add half the flour mix and beat well, add half the milk and beat again.
In a large bowl, beat together the sugar, oil and eggs. Add half the flour mix and beat well, add half the milk and beat again.
Do one more time and add the vanilla extract along with the buttermilk. Fill your cupcake papers no more than 1/2 full.
Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
Cool and fill as directed for the Quick and Easy way.
You can make your own frosting by stealing the recipe from the Whoopie Pie Cupcakes. Just don’t add in the marshmallow cream.
Makes 24
Kathy
Ps.. I find that using gluten free cupcake recipes made with oil seem to keep the cupcakes from turning into “mushroomsâ€. You know, when they spread over the top of the muffin pan instead of making cute little mole hills (I thought mountains would be too tall).
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