Gluten Free Lemon Raspberry Cupcakes

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Gluten Free Vanilla, Lemon, Raspberry Cupcakes

Yield: 12 cupcakes
Oven temperature: 350℉



Ingredients:

For the lemon curd:

  • 1/2 tbsp. lemon zest
  • 4 egg yolks
  • 1/3 c. fresh lemon juice (~3 lemons)
  • 3/4 c. granulated sugar
  • 1/8 tsp. salt
  • 1/4 c. unsalted butter, chilled and cut into cubes

For the cupcakes:

  • 3/4 c. salted butter, softened
  • 1 c. sugar
  • 3 egg whites
  • 2 tbsp. vanilla
  • 1 2/3 c. gluten free flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sour cream
  • 1/2 c. whole milk

For the frosting

  • 1/2 c. salted butter
  • 8 oz. cream cheese
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice (optional)
  • 2-3 tbsp. raspberry jam
  • 3 c. powdered sugar
*I used Divided Sunset All Purpose Gluten Free Flour

Instructions:

  1. For the curd: beat the egg yolks and sugar together until the yolks are pale yellow. Add the yolks to a sauce pan and mix in the lemon juice and salt. Over a medium heat, thicken the egg yolk mixture, stirring constantly until it coats the back of a wooden spoon.
  2. Take the mixture off the heat and stir in the chilled butter and the lemon zest. Let sit for two or three minutes and then pour through a fine mesh sieve. Cool completely in the fridge.
  3. For the cupcakes: Preheat the oven to 350℉ degrees and line a muffin tin with 12 cupcake liners.
  4. Cream the butter and the sugar together in a mixing bowl until light and fluffy. Then add the eggs one at a time, beating after each addition. Mix in vanilla.
  5. Sift in flour, baking soda, baking powder, and salt. Do not stir.
  6. Add in sour cream and milk and then mix until just combined (do not over mix.)
  7. Split the batter into the 12 liners and bake 12-15 minutes or until the cupcakes are done and the top of the cupcakes spring back when touched.
  8. For the frosting: Beat the butter and cream cheese in a medium sized mixing bowl until pale and fluffy. After the butter/cream cheese mixture is light and fluffy beat in the powdered sugar. I usually like around 3 cups of powdered sugar, but 2-4 cups is fine depending on your sugar preference. 
  9. Beat in the raspberry jam, vanilla, and lemon juice. You can adjust the amounts of the vanilla, lemon juice, raspberry jam, and salt depending on your preference. If you don't have cream cheese you can use two sticks of butter (I like using one stick of salted butter and one stick of unsalted butter.)
  10. To assemble the cupcakes, remove the center of each cupcake with a cupcake corer and fill with lemon curd. Pipe with frosting as desired and then eat.

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