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.
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
- Preheat oven to 350 degrees F. Line mini muffin tins with baking cups and set aside.
- In medium-size bowl, whisk together flour, salt, baking powder, baking soda and lemon zest. Set aside.
- 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.
- 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.)
- With mixer set at low speed, add flour mixture in two parts, mixing just to combine (do not overmix).
- 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.
- Wash mixing bowl and wire whisk from stand mixer, dry and place in the refrigerator to chill.
- 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.
- Remove bowl from machine and gently fold in lemon curd to combine.
- 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
- Store decorated cupcakes in refrigerator until ready to serve.