12 Serves
86 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
44 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
467 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a mixing bowl, whisk together the gluten-free flour blend, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly into the prepared muffin tin and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
21
g36
g53
g
