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Gluten Free Lemon-Drop Cupcakes

You are going to love these simple Gluten-Free Lemon Cupcakes. This bakery-style cupcake is tender and has the perfect amount of lemon. These gluten-free lemon cupcakes are wonderful and will melt in your mouth. They are topped with a tangy lemon cream cheese frosting, adding just the right amount of tang for anyone who loves lemon desserts. Magical morsels of lemon in each bite
SKU: 2022DYB-002
$11.95
- +

You are going to love these simple Gluten-Free Lemon Cupcakes. This bakery-style cupcake is tender and has the perfect amount of lemon.  These gluten-free lemon cupcakes are wonderful and will melt in your mouth. They are topped with a tangy lemon cream cheese frosting, adding just the right amount of tang for anyone who loves lemon desserts. Magical morsels of lemon in each bite

You are going to love these simple Gluten-Free Lemon Cupcakes. This bakery-style cupcake is tender and has the perfect amount of lemon.  These gluten-free lemon cupcakes are wonderful and will melt in your mouth. They are topped with a tangy lemon cream cheese frosting, adding just the right amount of tang for anyone who loves lemon desserts. Magical morsels of lemon in each bite

YOU WILL NEEDCupcake 

  • 2 large eggs 

  • ½ cup vegetable oil 

  • ¾ cup milk or nut milk 

 

YOU WILL NEED: Frosting 

  • ½ cup soft unsalted butter 

  • 1 to 2 tablespoons milk or water  

 

DIRECTIONS 

  1. Preheat oven to 350F 

  1. Line a 12 serving cupcake pan with paper liners, set aside 

  1. Remove clear bag found inside your pouch and set aside 

  1. In a large mixing bowl, with an electric beater, beat oil and eggs together. Empty contents found directly inside your pouch into your bowl along with your nut milk or milk 

  1. Mix (by hand) the rest of the way, combining your wet and dry ingredients just until they are combined. Do not over mix.  

  1. Divide batter among liners, filling 2/3 full (usually about ¼ cup batter per cupcake) 

  1. Bake 18 to 20 minutes until a toothpick comes out clean 

  1. Cool completely before frosting 

  1. For the frosting, beat butter until creamy. Empty contents of your clear bag (removed in step 3) into your butter and beat on low speed until it starts to come together. Add in milk, 1 tablespoon at a time until you reach your desired frosting consistency.  If you like a thicker frosting, use less milk 

  1. Spread frosting onto your cupcakes.  

  1. Store cupcakes in an airtight container at room temperature for up to five days.  

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