Light and bright gluten free lemon cupcakes topped with fluffy, creamy lemon buttercream frosting.
I think we all need to make some space on our Easter tables for one lemon dessert. Amongst the chocolaty deliciousness, and the Easter cuteness, there needs to be one light and bright and lemony dessert. For people who might not be so into chocolate (disclaimer: I do not know and/or associate with such people…) or to rest your tastebuds between chocolate treats 😉I have wanted to make a light and lemony cupcake for a long time. A buttery yellow cake scented heavily with lemon zest and juice and topped off with creamy, fluffy lemon buttercream. I used my trusty gluten free cupcake recipe and used both lemon zest and juice to get the most lemon flavour that I could. I use Greek (or natural) yoghurt in my gluten free cupcakes as I have found that the extra protein (compared the the usual milk in cupcakes) gives back the fluffy, bouncy crumb that many gluten free cupcakes are missing. And these are super fluffy. Like a little bunny tail. Actually…maybe not that kind of fluffy!While I love cream cheese frosting (who doesn’t – amiright?) I think the lemon buttercream paired with the lemon cupcake is just as classic and just a little lighter than a cream cheese frosting. It also lets the lemon flavour shine through even more! My best tip for extracting as much lemon flavour as possible in your baked goods: rub the lemon zest into your sugar before you cream the butter and sugar together. By rubbing the zest you help to release the lemon oil, which is where much of that bright sharp lemon flavour lives! These lemon cupcakes are so easy to whip up for a weekend treat, or even a birthday celebration, and since they are gluten free, everyone can enjoy them! I took them into work to celebrate our March birthday babies, and they were an even bigger hit than the chocolate cupcakes sitting right beside them. (P.S. No one knew that these were the gluten free cupcakes – they are just as bouncy, tender and light as gluten-full cupcakes). I’m sure if you find a space on your Easter table for these pretty little cakes, your family and friends will be delightfully surprised! How are your Easter weekend plans shaping up? I am lucky that my birthday happens to be the Thursday before Easter this year so Chris and I have taken an extra day off. Five day long weekend thank you very much! We aren’t going anywhere special this year, but some days at home is just what I am craving lately. Walks with Penny, long runs through our neighbourhood, time with family, and lots of lying on the couch with a few good books. And perhaps a cupcake or two.
Gluten Free | Makes about 15 cupcakes
For the cupcakes
- 70 grams brown rice flour
- 60 grams sorghum flour
- 50 grams white rice flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup plain Greek/natural yoghurt
- Zest and juice of 1 lemon
- 150 grams caster sugar
- 80 grams butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the frosting
- 150 grams softened butter
- 4 cups icing sugar
- 1 teaspoons vanilla extract
- Juice of 1 lemon
- 1-2 tablespoons milk
- Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
- In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt. Mix together yoghurt and lemon juice in a small jug and set aside.
- In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) place the sugar and lemon zest. Rub the zest into the sugar until fragrant.
- Add the butter and beat together with the lemon sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
- Add vanilla extract and beat in.
- Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
- Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
- Bake for 15-20 minutes or until the tops spring back when lightly touched.
- Remove cupcakes from the oven and allow to cool before decorating and frosting.
- To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
- Add icing sugar, vanilla extract, lemon juice and 1 tablespoon of milk and beat until light and fluffy, about 3 minutes. If it is too stiff, add an extra tablespoon of milk.
- Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.