When life gives you lemons …
You should make lemon cupcakes! Totally a better pick me up than lemonade, right? These lemon cupcakes are my second gluten-free baking adventure on the road to improving my fibromyalgia symptoms. This is also week three of being gluten free (week two of dairy free) and I am happy to report that my headaches are not as bad as they used to be!
It’s incredible how food can impact the body. It has the power to nourish, transform and heal. How wonderful is it that our God gave us foods that can help us feel better? I feel so lucky that I am living in a day and age where food research is more active than ever and food options are more varied. It has made the transition so much easier. It has also allowed me to explain to people why I am doing what I am doing. I’m not jumping on some food trend bandwagon, I’m trying to salvage my wellbeing.
I hope you enjoy them as much I have these past few days. Baker’s tip: For an added sugar rush, make a hole in the cupcakes and pour some buttercream in there too!
*Note: Cupcakes are not vegan but the buttercream is!
- 2¼ cups gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum (if it’s not already in your flour blend)
- 3 large eggs
- 1¼ cup sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1¼ cups almond milk
- ½ cup coconut milk
- [b][br]For the Buttercream:[/b]
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon vanilla extract
- A splash of your favorite kind of milk (almond, coconut or regular)
- Preheat oven to 350˚ F and line a cupcake tin with paper liners.
- In a large bowl, add all of the dry ingredients and mix until combined
- In a separate bowl, add all of the wet ingredients and mix until combined
- Pour the wet ingredients into the dry ingredients and mix well.
- Spoon batter into cupcake liners. Bake for 20-25 minutes until an inserted toothpick comes out clean.
- While the cupcakes are baking, make the buttercream. In a clean mixing bowl, add the softened butter and beat until light and fluffy. Next, add in the vanilla and powdered sugar (1/2 cup at a time) and mix until thick and creamy. If the mixture gets too thick, drizzle in a little of your favorite milk to thin it out. The frosting should be very thick so it will hold its shape once on top of the cupcakes.
- Once cooled, frost the cupcakes and top with more lemon zest, or blueberries/strawberries.
Those blueberries are literally perfection haha. what a perfect color!
I haven’t made lemon desserts in AGES, but it definitely is time to!
Yes, it’s definitely time to whip up a lemon dessert! Before I went GF and DF for health reasons, I used to make these all the time http://laurengaskillinspires.com/lemon-poppy-seed-cheesecake-bars/. So if you don’t have dietary restrictions I would try those too! 🙂
What gluten free flour mix do you use!
Hi Linda!
I swear by the Gluten-Free Girl All Purpose Flour mix (http://glutenfreegirl.com/shop/all-purpose-flour/) or King Arthur Flour mix (http://www.kingarthurflour.com/shop/items/gluten-free-flour). If you don’t want to buy a mix, it is actually cheaper to make your own. I love Minimalist Baker’s from-scratch mix. (http://minimalistbaker.com/diy-gluten-free-flour-blend/) Hope that helps!
These blueberry cupcakes look delicious! I love berry season, so many different options and variations of recipes 🙂 Love your website by the way!
Thanks Katy! Berry season is the best! 🙂 Random question, but where are you based out of? Would love to meet up with you sometime and talk about faith, blogging and life!