Photo: Deva Williamson
Gluten-Free Lovely Lemon Cupcakes
15 ingredients
30 min + 25 min
14 cupcakes
openrecipes
"We sell out of these in hours at our gluten-free bakery! Light, lemony and super moist, these cupcakes are sure to please! For the best taste, use organic ricotta and eggs! Check label to be sure lemon curd is gluten-free."
Estimated Nutrition (whole recipe, rough)
1107
Calories
33g
Protein
52g
Fat
120g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups almond flour
- 3/4 cup gluten-free all-purpose baking flour
- 1/4 teaspoon baking powder
- 1 cup butter, softened
- 2 cups sucanat (crystallized sugar cane juice)
- 1 (15 ounce) container ricotta cheese
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure lemon oil
- 1/2 cup prepared lemon curd
- 14 ounces cream cheese, softened
- 1 cup butter, softened
- 1 1/3 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pure lemon oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes