Allergy Friendly Lemon Cupcakes

Name: Allergy Friendly Lemon Cupcakes
Cook time: 22 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 sticks vegan butter; 1.5 cups sugar free powdered monkfruit sweetener; 1 cup sparkling water; 3 cups gluten free flour; 6 tbsp tapioca flour; 1/2 tsp salt; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup oat milk; 1/4 cup lemon juice; Zest of 2 lemons; 1 tbsp lemon extract; 1/4 cup olive oil; Betty Crocker frosting

8 steps

Cook:22min

Lemon cupcakes that are free of the top 8 food allergens.

Updated at: Thu, 17 Aug 2023 10:37:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories156.7 kcal (8%)

Total Fat9.7 g (14%)

Carbs23.7 g (9%)

Sugars1.1 g (1%)

Protein0.7 g (1%)

Sodium147.1 mg (7%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1.5 sticksvegan butter

1 ½ cupssugar free powdered monkfruit sweetener

1 cupsparkling water

3 cupsgluten free flour

6 Tbsptapioca flour

½ tspsalt

1 ½ tspbaking powder

½ tspbaking soda

1 cupoat milk

¼ cuplemon juice

2zest of lemons

1 Tbsplemon extract

¼ cupolive oil

frosting

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Add flour, baking soda, baking powder, salt and lemon zest. Whisk to blend and set aside.

Step 3

In a different bowl, beat softened butter until smooth with mixer. Gradually add in sugar and mix on medium speed 3-5 minutes until lightened in color and fluff.

Step 4

Add sparkling water. Mix.

Step 5

Add olive oil. Mix.

Step 6

Add flour and milk alternatively. Begin and end with flour. Do not mix above medium speed or over mix.

Step 7

Bake for 20-25 minutes.

Step 8

After cupcakes have cooled, frost and decorate. Enjoy!