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Positano Lemon Cupcakes

A sweet taste of summer and sunshine - these lemon cupcakes and deliciously light and refreshing! Just like a pretty day on the Amalfi Coast. Gluten free.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

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

Method
 

Cupcakes
  1. Preheat oven to 350℉ and line a cupcake pan with cupcake liners. Lightly spray each one.
  2. Mix together 1 Tbsp of lemon zest and sugar to release the lemon oils. Set aside.
  3. Mix together the other dry ingredients.
  4. In a measuring cup, mix the lemon juice into the milk and set aside.
  5. In your mixer, add the lemon sugar, butter, and oil. Beat until light and fluffy.
  6. Add in egg yolk, vanilla extract, and the remaining juice and pulp of the lemon. Mix until well combined.
  7. Add in half of the flour mixture and half of the milk, alternating and beating well after each addition.
  8. 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.
  9. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Lemon Soak
  1. 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
  1. Beat together the cream cheese, butter, and lemon juice until fluffy.
  2. 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

Ingredient Note: Not all gluten free flours are created equal. I used Bob's Mill 1:1 Baking Blend in this recipe. If you'd like to try something else, Cup-4-Cup is also a good option. Please let me know your results if you use other flours!