Welcome to the first installment of my gluten-free “if cities were cupcakes” series! As a travel advisor and baker, I’m excited to combine two things I love to bring you a delicious treat inspired by one of the most picturesque destinations in the world – Positano, Italy. Today, we’re going to dive into the irresistible flavors of Positano by making Gluten Free Lemon Cupcakes with Cream Cheese Frosting. (And don’t worry, I’ll also share how to make them vegan or dairy-free, to make them even more allergen/intolerance friendly.) This is a small batch gluten free lemon cupcake recipe.
Positano: A Slice of Heaven on Earth
Positano, perched on the breathtaking Amalfi Coast, is known for its stunning views of the Mediterranean, charming pastel-colored buildings, and the intoxicating scent of lemon groves that fills the air. It’s a destination that can make anyone feel like they’re in paradise, and these cupcakes aim to bring a piece of Positano into your kitchen.
These small batch gluten free lemon cupcakes offer a taste of the Amalfi Coast’s vibrant lemon groves in every bite. I hope you can bring a bit of Positano into your home and share these delightful treats with your loved ones. Buon appetito!
Positano Lemon Cupcakes
Ingredients
Cupcakes
- 1 cup gluten free 1:1 baking flour
- ¼ cup cornstarch
- ¼ tsp salt
- ½ tsp baking powder
- 1 cup granulated sugar
- 6 Tbsp butter softened
- ¾ cup milk
- 1 lemons zest, juice, and pulp
- ¼ tsp vanilla
- 1 large egg separated
- 2 large egg whites room temperature
- ⅙ tsp cream of tartar
Lemon Soak
- 1 Tbsp lemon juice
- 2 Tbsp water
- 1½ Tbsp sugar
Small Batch Lemon Cream Cheese Frosting
- 2 oz cream cheese softened
- 4 Tbsp butter softened
- ⅔ cup powdered sugar sifted
- ¼ tsp lemon juice
- ¼ tsp lemon zest
- 1 pinch salt
Instructions
Cupcakes
- Preheat oven to 350℉ and line a cupcake pan with cupcake liners. Lightly spray each one.
- Mix together 1 Tbsp of lemon zest and sugar to release the lemon oils. Set aside.
- Mix together the other dry ingredients.
- In a measuring cup, mix the lemon juice into the milk and set aside.
- In your mixer, add the lemon sugar, butter, and oil. Beat until light and fluffy.
- Add in egg yolk, vanilla extract, and the remaining juice and pulp of the lemon. Mix until well combined.
- Add in half of the flour mixture and half of the milk, alternating and beating well after each addition.
- In a separate mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter, and fill cupcake liners ⅔ full.
- Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Lemon Soak
- Heat water and lemon juice slightly. Stir together the lemon juice, water, and sugar until sugar is dissolved. Top each cupcake with 2-3 tsp of this soak while the cupcakes are cooling.
Frosting
- Beat together the cream cheese, butter, and lemon juice until fluffy.
- Add in salt and zest. Add in powdered sugar little by little, and beat until smooth and creamy. You can add additional powdered sugar as needed, to stiffen up your frosting.
Notes
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Here is a list of my Baking Equipment Essentials and a list of my favorite Gluten Free Ingredients that are available on Amazon!
