Meyer Lemon Cupcakes with Lemon Curd Whipped Cream (Gluten-Free)

by

Jun
08

Made mini so you can enjoy more than one, these luscious lemon cupcakes are enlivened with the natural zesty flavor of Meyer lemons. Topped with light, citrus-y whipped cream, these bite-size gluten-free treats are the perfect dessert to share with loved ones this spring and summer. If you find yourself left with extra whipped cream, pair the leftovers with a bowl of fresh berries or use it to dress up a hot or chilled cup of coffee.

Homemade Meyer Lemon Cupcakes with Lemon Curd Whip Cream | Vitacost.com/Blog

Yields 3 dozen mini cupcakes

Ingredients
1-1/2 cups gluten-free flour mix
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. loosely packed Meyer lemon zest
1/2 cup coconut oil or vegan butter
3/4 cups sugar
2 eggs, room temperature
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 cup Meyer lemon juice, fresh
1/4 cup soy or almond milk

Lemon curd cream
1 cup heavy cream, chilled
1/3 cup confectioners’ sugar
1 tsp. Meyer lemon zest
1/3 cup lemon curd
Pinch salt
Optional: fresh mint

Directions

  1. Preheat oven to 350 degrees F. Line mini muffin tins with baking cups and set aside.
  2. In medium-size bowl, whisk together flour, salt, baking powder, baking soda and lemon zest. Set aside.
  3. In stand mixer bowl, beat coconut oil or vegan butter. Add sugar and mix at medium speed for 2-3 minutes until light and fluffy.
  4. Add eggs one at a time to combine. Add vanilla extract, lemon extract, lemon juice and almond milk. (Note: Batter will separate slightly when you add lemon juice.)
  5. With mixer set at low speed, add flour mixture in two parts, mixing just to combine (do not overmix).
  6. Divide batter evenly into paper-lined muffin tins. Place prepared pans in oven and bake for 12-16 minutes until edges are slightly browned. Remove pans from oven and cool completely.
  7. Wash mixing bowl and wire whisk from stand mixer, dry and place in the refrigerator to chill.
  8. To make icing, spoon heavy cream into chilled mixing bowl with whisk. Whisk cream for 2-3 minutes until it begins to form loose peaks. Add lemon zest, salt and slowly add confectioners’ sugar until cream is whipped.
  9. Remove bowl from machine and gently fold in lemon curd to combine.
  10. Place whipped lemon curd cream in pastry bag fitted with a star shaped tip. Pipe small amount of whipped cream on top of each cooled cupcake. Garnish tops with lemon zest and a fresh mint leaf if desired
  11. Store decorated cupcakes in refrigerator until ready to serve.