Gluten-Free Lemon Cupcakes
Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!
Recipe Summary test
Store unfrosted cupcakes in an airtight container or resealable plastic bag in the freezer for up to one month or in refrigerator for up to 3 days.
I used Jeanne's gluten-free flour blend. The gluten-free flour mix recipe from Allrecipes.com can also be used.
Cook's Note: Jeanne's Gluten-Free All-Purpose Flour Mix:
1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum
The batter can also be mixed in a stand mixer.