A few little tricks make these bright, fresh cupcakes extra moist and delicious. They use a combination of butter and oil for the perfect balance of richness, flavor, and tenderness. An extra egg gives them the perfect amount of lift. And the batter rests so the gluten free flour can fully absorb moisture and avoid grittiness.
After lightly spooning the flour to measure it, sift it together with the baking powder and salt.
Cream the butter, oil, and sugar until light and fluffy. Then beat in the eggs, lemon zest, and vanilla.
At low speed, mix the dry ingredients into the creamed mixture.
While beating, gradually stream in the milk and lemon juice, and beat on High until the batter is light and airy.
Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes.
Divide the batter between a 12-cup muffin pan and bake at 350°F for about 20 minutes.
Cool for 5 minutes in the pan, and then transfer the cupcakes to a cooling rack to cool completely. Then frost with Lemon Buttercream.
Moist, lemony, and perfect. You'll love the bright and fresh cupcakes all season long!
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