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Lemon Cupcakes (Gluten-Free)

Course: Cakes & Cupcakes
Cuisine: 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.