Gluten-Free Lemon Raspberry Cupcakes

This recipe was discovered by my mother, who converted it into a gluten free dessert when my sister was diagnosed as a celiac. The consistency of this cupcake is perfect- it's moist without being greasy, dense but not overly compact, and has a smoothness that melts in your mouth. Even if you aren't completely enthused by lemon-flavored anything, I would still recommend trying this recipe. It's unexpected in the best of ways.

Step 1 Ingredients and Preparation

* Set your oven to 350 degrees Fahrenheit 

* Line a muffin pan with cupcake wrappers

* Juice 4 tablespoons of lemon and  grate 4 1/2 teaspoons of lemon peel

Ingredients:

• 3/4 cup room temperature butter
• 3 cups powdered sugar
• 4 1/2 teaspoons lemon zest
• 2 eggs
• 1 1/4 cup gluten free flour
• 1/4 cup buttermilk
• 4 tablespoons lemon juice (about two lemons)
• Raspberry jam (a little more than 12 teaspoons)

Comments

[cole822000]

the first step says beat butter, flour and 3 teas. zest. should that say sugar? I don't see any sugar in the cupcake so I'm confused this is my first attempt at make something gluten free so I just want to make sure.

[dizneeee]

I am a bit confused as to where in the recipe you used some of the powdered sugar. On this step, you say "whisk the remaining". Where did the other cup and a half get used prior? I'm hoping I'll hear back from you soon! I'm wanting to make these for Christmas! :)

[fluffydragon]

Do you have a recommended brand or blend of gluten free flour for this recipe?

[alternativeinsanity]

Red Mill gluten free flour is the type we usually use, though they seem to turn out the same no matter what brand of flour is used.