“This makes an excellent cupcake on its own. Adding the filling in the middle just makes it extra special.” – Calla Ferre
Lemon Cupcakes (Gluten-Free)
Ingredients
- 3 Cups Almond Flour
- 1 Cup Tapioca Flour
- 1 Cup Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2/3 Cup Vegetable Oil
- 6 Eggs
- 1/2 Cup Milk
- 1 Teaspoon Vanilla
- 1 Teaspoon Almond Extract
- 1 Tablespoon Lemon Zest
- Seven Minute Frosting
- Sweetened, Shredded Coconut
- Clear or Rich Lemon Filling Optional
Instructions
- Adjust oven rack to the middle position and preheat to 350 degrees. Place cupcake liners into muffin pan.
- Whisk together almond flour, tapioca flour, sugar, baking powder and salt in a medium mixing bowl.
- Add the oil, eggs, milk, vanilla, almond extract and lemon zest. Mix until smooth. Fill cupcake liners 2/3 full with batter.
- Bake until cakes spring back with a light touch and a toothpick inserted in the center comes out clean, approximately 18 to 20 minutes.
- Remove cupcakes from muffin pan and allow to cool completely. Cutting into them before they cool makes them come out with a gummy texture.
- Frost with Seven Minute Frosting and sprinkle with sweetened, shredded coconut or frosting of your choice.
- Optional: Before frosting, hollow out a space in the center of the cupcake with either an apple corer or melon baller. Fill the center with Clear or Rich Lemon Filling and then top with frosting.
2023 Original Recipe – Calla Ferre
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