The Perfect Lemon Cupcake

This took a few tries to get just right but the payoff was well worth the trial and error!  What a wonderful way to welcome in Spring.

Here’s What You’ll Need:

1/2 C. Butter

1 1/4 C. Sugar

1 tsp. Vanilla

1 Egg

2 Egg Yolks

2 C. Sifted Superfine Rice Flour

1 C. Tapioca Starch or Tapioca Flour

1/4 tsp. Salt

1 tsp. Baking Powder

1/4 tsp. Guar Gum

3/4 tsp. Baking Soda

1/4 C. Freshly Squeezed Lemon Juice

3/4 C. Buttermilk

The Zest of 1 Lemon

Preheat the oven to 350 degrees and line muffin tins with parchment paper liners.

Cream together the butter, sugar, vanilla, and eggs.  Add the dry ingredients, mixing well until fully incorporated.

Slowly mix in the lemon juice and the buttermilk.  Stir in the zest.

Fill each lined tin 2/3 of the way full and bake for approximately 18 minutes or until a toothpick inserted comes out clean.  Allow the cupcakes to cool fully before frosting with the Lemon Buttercream Frosting recipe below.

Lemon Buttercream Frosting

6 T. Softened Butter

3 C. Powdered Sugar

1/4 C. Freshly Squeezed Lemon Juice

1/4 tsp. Dried Lemon Peel

Mix together the butter and the powdered sugar until crumbly.  Add only enough of the lemon juice to get the desired frosting consistency.  Mix in the dried lemon peel.

Frost each cupcake and devour!

 

 

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