Fluffy Gluten-Free Lemon Cupcakes with Oat Flour
These light and fluffy gluten-free lemon cupcakes topped with lemon cream cheese frosting burst with lemon flavor! They're made with oat flour, giving them the softest crumb.
- Prep time
- 12 min
- Cook time
- 24 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup sweet rice flour (also called Mochiko - different from "white rice flour" or "brown rice flour")
- ½ cup + 2 tablespoons gluten-free oat flour
- ½ cup millet flour
- ½ teaspoon xanthan gum (optional**)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- 1 cup (granulated sugar
- 2 large eggs (room temperature)
- 3 tablespoons fresh lemon juice (From 2-3 lemons)
- 2 tablespoons lemon zest (3-4 lemons)
- 1 teaspoon pure vanilla extract
- ½ cup whole milk or buttermilk***
- 1 batch lemon cream cheese frosting
Instructions
- 1
Preheat the oven to 350°F.
- 2
In a medium bowl, sift together the sweet rice flour, oat flour, millet flour, xanthan gum (if using), baking powder and salt. Set aside.
- 3
In the bowl of a stand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
- 4
With the mixer on low-speed, add the eggs one at a time, mixing after each one. Add the lemon juice, lemon zest, and vanilla extract, mixing until just combined.
- 5
Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
- 6
Divide the batter among 12 lined cupcake cups, until about 1/2 to 2/3 full.
- 7
Bake for about 22-26 minutes, or until the tops bounce back a little when tapped and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Transfer the cupcakes to a wire rack to cool completely before frosting
- 8
Prepare the cream cheese frosting from this recipe. Pipe or spread onto cooled cupcakes. For the pattern above, use a large closed-star pastry tip