Gluten-free Lemon Cupcakes

Ingredients

• Servings: 12
• 5/8 cup milk, at room temperature
• 3 3/4 teaspoons lemon juice
• 1/4 cup vegetable oil
• 2 egg whites, room temperature
• 2 lemons, zested
• 1 1/2 teaspoons vanilla extract
• 1 1/8 cups gluten-free flour (such as jeanne's gluten-free all-purpose flour mix; recipe in footnotes)
• 3/4 cup white sugar
• 2 teaspoons double-acting baking powder
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• whisk milk and lemon juice together in a bowl. beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
• combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. spoon batter into lined cups to about 3/4-full.
• bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.