Lemon Cupcakes Recipe

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Bunner's Bake Shop CookbookThere’s nothing quite like a citrus kick to brighten your day. Make these for your best friend when he’s feeling blue and watch him light up like a ray of sunshine as he sinks his teeth into this zesty, lemon zinger. A guaranteed day-picker-upper.

  • Yield: 18 cupcakes


How to Make It
  1. Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
  2. In a large bowl, sift together the flour, both starches, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
  3. In a medium bowl, whisk together the agave nectar, milk, applesauce, oil, and vanilla and lemon extracts. Add the wet ingredients to the dry ingredients. Using a spatula, thoroughly mix the batter, then let it sit for about 10 minutes to rise.
  4. Pour batter into each liner to about two-thirds full. Bake for 20 to 24 minutes, until a knife or toothpick inserted in the centre of a cupcake comes out clean. The cupcakes will be lightly golden on top.
  5. Cool completely at room temperature before frosting with lemon buttercream. If desired, garnish each cupcake with a small wedge of lemon just before serving.

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