Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour the cups if not using liners.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh lemon juice, and lemon zest.½ cup full-fat buttermilk, at room temperature, ¼ cup fresh lemon juice (from about 1-2 lemons), 1 tablespoon finely grated lemon zest (from about 2-3 lemons)
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until fluffy. Mix in the lemon juice, lemon zest, and optional food coloring until smooth and well combined.3 cups powdered sugar, sifted, 2 tablespoons fresh lemon juice, 1 teaspoon finely grated lemon zest, Yellow food coloring
- Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting using an offset spatula or piping bag.
Notes
Unfrosted or fully frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, especially if frosted with cream cheese frosting, store in the refrigerator for up to 4-5 days. Unfrosted cupcakes can be frozen for up to 2-3 months.
