Gluten-free Lemon Cupcakes
50 min
12 servings
390 calories
Ingredients
1⁄2 cup butter
1 cup sugar
2 large eggs
2 tsp lemon zest, finely chopped
2 tsp vanilla extract
1 1⁄2 cups gluten-free flour
1 tsp baking powder
1 tsp Sea Salt
1⁄2 cup milk
2 tbsp softened butter
2 1⁄2 cups icing sugar
1 egg
1 tsp vanilla extract
2 tbsp light cream
Instructions
Preheat oven to 350° F (180° C). Line a Perfect Portion Muffin Pan with paper cups and set aside.
Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest and vanilla extract. Whisk gluten-free flour, baking powder, and salt in a separate mixing bowl.
Alternately add dry ingredients with milk to creamed mixture. Spoon batter into muffin cups.
Bake for 18 minutes until light-golden, and a toothpick or knife tip comes out clean when inserted. Cool before icing.
Cream butter with icing sugar. Beat in egg, vanilla extract, and cream to make spreadable.
Nutritional Information
Per serving(1 cupcake): Calories 390, Fat 12 g (Saturated 7 g, Trans 0.3 g), Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 69 g (Fiber 1 g, Sugars 44 g), Protein 4 g.