Gluten-Free Lemon Cupcakes

This recipe comes from Gluten-Free on a Shoestring, I found this recipe on Pinterest but have made many items from the Gluten-Free on a Shoestring blog. They are tried and true and this recipe is no different. Not only did Robby enjoy these gluten-free bites, but I did too. I like to use flour from Karma Baker. She specializes in Gluten-free /Vegan baking products. You can find her products online. I have ordered a number of things from her including her cookies and baked goods and I’m always pleased with the quality. https://karmabaker.com/shop/

INGREDIENTS

• 8 Tablespoons unsalted butter
• 1 cup granulated sugar
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup all-purpose gluten-free flour
• 3/4 teaspoon xanthan gum (omit if your flour has it in it already, Karma Baker includes it)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• juice and zest of one lemon, reserve 1 Tablespoon of lemon juice for the glaze
• 1/2 cup sour cream
• 1 cup confectioners sugar
• more lemon zest to sprinkle on top of cupcakes, I forgot this step!
  
  

Directions

Preheat your oven to 350 degrees. Grease or line the wells of a standard muffin tin and set aside. In a large bowl place the butter and sugar and beat until light and fluffy. Add the eggs, vanilla, lemon zest, and juice (reserving the ! tablespoon for the glaze) beat to combine. Add the flour, xanthan gum, baking powder and salt mix to combine. Add the sour cream to the batter and mix until just combined. The batter will be light and fluffy but not too thin.

Divide the mixture evenly among the muffin cups. Place into the center of your preheated oven and bake for about 20 minutes or until a toothpick inserted into the cupcakes comes out clean. Remove from the oven. Remove the cupcakes from the pan and cool on a baking rack allowing them to cool completely.

Once the cupcakes are cool, make the glaze. Place the confectioner’s sugar in a medium-size bowl and add about 1 1/2 teaspoons of the reserved lemon juice. Mix until you have a smooth and thick paste then add more lemon juice until you have a slightly thick but pourable glaze. Pour or spoon the glaze over the cupcakes once they have completely cooled. Sprinkle with lemon zest if desired.

Enjoy!