Description
Insanely delicious Gluten Free Lemon Cupcakes with a sweet and tangy lemon curd filling topped with a toasted lemon meringue frosting! The perfect spring and summer dessert!
Ingredients
Scale
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup organic sugar
- 1 tsp. lemon extract
- 1 stick Earth Balance Butter ( room temperature ) Do NOT melt butter it won’t turn out the same.
- 2 eggs
- 1/2 cup Silk Unsweetened Cashew Milk
- 1 tbsp apple cider vinegar
Lemon Curd Filling
- 1 tbsp. lemon zest
- 1/4 cup lemon juice
- 3/4 cup sugar
- 6 egg yolks
- 3 tbsp. dairy free butter
Lemon Meringue Frosting
- 2 tsp. cream of tartar
- 7 egg whites
- 1 1/4 cup of sugar
- 1/8 tsp. lemon extract
Instructions
Lemon Curd Filling
- Place your yolks, lemon zest, lemon juice, and sugar in a double boiler or a heat proof bowl over a pot of simmering water.
- Whisk for approximately 12 minutes until sauce thickens. The sauce needs to be thick enough to stick to the back of your spoon.
- Remove from heat and cover with plastic wrap.
- Let cool on the counter for a few minutes then place in the refrigerator to cool and set.
Lemon Cupcakes
- Make lemon curd ahead of time ( instructions above )
- Preheat oven to 325 degrees.
- Line cupcake tin with cupcake liners.
- Sift your flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl cream together your butter and sugar.
- Now add in your eggs and mix again.
- Next gently mix in your lemon extract and apple cider vinegar.
- Slowly pour your flour mix into the wet ingredients. Mixing between each addition.
- Gently stir in your cashew milk..
- Using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 19 minutes. Check with a toothpick.
- Remove from the oven when done and let cool.
- Using a cupcake corer to cut a hole in the center of the cupcakes. Pipe ( fill ) the lemon curd into the middle of each cupcake. ( lemon curd recipe above )
Lemon Meringue Frosting
- In a large heat proof bowl over a large pot of simmering water whisk egg whites, sugar, and cream of tartar until sugar is dissolved and really frothy. This should take approximately 6 to 8 minutes.
- Remove from heat and using a hand mixer. Mix egg mixture until thick and soft soft peaks form- approximately 8 to 10 minutes.
- Add lemon extract and mix again until just combined.
- Transfer meringue frosting to a piping bag and pipe frosting onto cupcakes.
- Optional: Use a culinary torch to gently torch the edges of the frosting.
- Enjoy!
- Prep Time: 45
- Cook Time: 17 - 19 minutes
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: gluten free lemon meringue cupcakes, gluten free lemon cupcakes, lemon meringue frosting