Gluten-Free Lemon Cupcakes

 Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Gluten-Free Lemon Cupcakes
Ingredients

• ⅝ cup milk, at room temperature
• 3 ¾ teaspoons lemon juice
• ¼ cup vegetable oil
• 2 egg whites, room temperature
• 2 eaches lemons, zested
• 1 ½ teaspoons vanilla extract
• 1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
• ¾ cup white sugar  
• 2 teaspoons double-acting baking powder
• ¼ teaspoon salt

Instructions
 Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

 Step 2
Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.

 Step 3
Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.

 Step 4
Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

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