Gluten-free Lemon Cupcakes

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

Preparation

1. Preheat oven to 350° F (180° C). Line a Perfect Portion Muffin Pan with paper cups and set aside.
2. 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.
3. Alternately add dry ingredients with milk to creamed mixture. Spoon batter into muffin cups.
4. Bake for 18 minutes until light-golden, and a toothpick or knife tip comes out clean when inserted. Cool before icing.
5. Cream butter with icing sugar. Beat in egg, vanilla extract, and cream to make spreadable.