Gluten-Free Lemon Cupcakes with rich and lemony frosting

By flour_arrangements

Deeelish!

Ingredients

• (you will have more than enough to make the cupcakes, and then some left over):
• Almond Rice Flour Mix
• 2 cups brown rice flour
• 1/3 cup tapioca flour
• 1/2 cup potato starch
• 1/2 cup almond meal
• For the cupcakes:
• 2/3 cups sugar
• 2 large eggs
• 1 1/4 -1/2 cups almond rice flour mix (see above)
• 1/4 tsp seal salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthum gum
• 1/2 cup vanilla rice milk
• 1/4 cup canola oil
• 1/8-1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp pure lemon extract
• juice of 1/2 large lemon
• zest of 1 large lemon
• Frosting:
• 2 cups powdered sugar
• 1/8 cup melted butter
• 2-2 1/2 TBSP vanilla rice milk
• 1 About 1 TBSP lemon juice
• 1/4 tsp pur lemon extract

Details

Servings 12

Preparation

Step 1

Preheat oven to 350

Combine sugar, flour, salt, baking powder/soda, xanthum gum in a large bowl. Mix thoroughly with a fork.

Combine rice milk, eggs, oil, melted butter, vanilla and lemon extract, lemon juice, and lemon peel in a smaller bowl. Mix.

Stir the 'wet' ingredients into the dry bowl.

Pour batter into a pre-greased medium sized cupcake/muffin pan and bake for 16-18 minutes at 350.

Let the cupcakes cool completely before frosting.

For the Frosting:
Put only 1 cup of powdered sugar in a bowl, add the rice milk and melted butter. Mix with a fork.

Slowly add the second cup of powdered sugar while mixing.

Add the lemon juice and lemon extract. Mix until smooth.