Gluten Free Lemon Cupcakes
Delightful gluten-free lemon cupcakes that bring sunshine to your day, perfect for parties or a sweet treat at home.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners or grease it lightly.
- Mix together the almond flour, coconut flour, sugar, baking powder, and salt in a large bowl.
- Combine the eggs, applesauce, lemon juice, zest, and vanilla extract in a separate bowl.
- Incorporate the wet mixture into the dry ingredients and gently fold together.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for about 18–20 minutes until lightly golden.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Consider dusting with powdered sugar or topping with a simple lemon glaze. Cupcakes can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 210mg
Keywords: gluten-free, lemon cupcakes, dessert, sweet treat