These gluten free lemon cupcakes have the tender crumb of the best vanilla cake, and they’re packed with lemon flavor. For lemon lovers only!
Creaming the butter and sugar
Creaming the butter and sugar in this cupcake batter is essential to making a tender cake that is light, and never greasy. You want to whip them together until the color is pale yellow, and then again after adding the eggs.
That way, you’ll create just enough air bubbles in the batter, and the cupcakes will hold onto them during and after baking. When making cookies, I rarely cream the butter and sugar, since I typically want my cookies to be chewy.
A thick glaze that doesn’t disappear into the cupcakes
Rather than frosting, these gluten free lemon cupcakes have a simple lemon sugar glaze instead thick frosting. The glaze helps to seal in the moisture in the cupcakes, and easily … Read more