At our gluten-free bakery, these are sold out in a matter of hours! These delicious, light, and lemony cupcakes are guaranteed to please. Use eggs and ricotta that are organic for the finest flavor! Verify the lemon curd is gluten-free by reading the label.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 14 |
| Yield: | 14 cupcakes |
Ingredients
- 2 cups almond flour
- ¾ cup gluten-free all-purpose baking flour
- ¼ teaspoon baking powder
- 1 cup butter, softened
- 2 cups sucanat (crystallized sugar cane juice)
- 1 (15 ounce) container ricotta cheese
- 4 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon pure lemon oil
- ½ cup prepared lemon curd
- 14 ounces cream cheese, softened
- 1 cup butter, softened
- 1 ⅓ cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons pure lemon oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line 14 muffin cups with paper liners.
- Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
- Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
- Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
- Fill the prepared muffin cups about 2/3 full.
- Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
- Allow cupcakes to cool thoroughly.
- Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
- Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners’ sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.
- If you prefer to weigh your ingredients, use these measurements: 1/2 pound almond flour; 3.3 ounces gluten-free flour blend (see note below); 1/2 pound butter, 12.5 ounces sucanat for cupcakes. In frosting recipe, use 1/2 pound butter and 6 ounces confectioners’ sugar.
- To make your own gluten-free all-purpose baking flour, combine 1/4 cup coconut flour, 1 tablespoon sweet rice flour, 1/4 cup tapioca starch, 6 tablespoons brown rice flour, and 1 tablespoon arrowroot. Use in place of prepared all-purpose baking flour.
Reviews
Mine came out very dense and heavy, taste is pretty good. I think if I made them again I would play around with the recipe a bit
These were so delicious. I cut the frosting recipe in half and put on less and I thought they were fine that way. Thanks for sharing
I did not care for this recipe.
I wasn’t really sure about these because of the mixed reviews. I made them once using an all purpose GF baking mix and they were ok. But I could tell they had potential. So I made them again with the baking mix it specifies in the recipe (see notes)- with coconut flour, arrowroot, etc and that made all the difference!! They were absolutely amazing! I am guessing the negative reviews used a different flour blend and then I could see the results being unpredictable. Seriously- make these cupcakes- they are delicious- but use the flour blend they recommend.
These cupcakes turned out very dense and heavy and with a gross after taste (licorice). The cupcakes ended up in the trash; however, the frosting was wonderful! 3 stars because the frosting was great.
This was my first attempt at making anything gluten-free and they were a huge hit at a party! I used fat-free ricotta cheese and 1/3 less fat cream cheese. It was so moist we had to eat them with forks!
Made these for a friend who was diagnosed with Celiac’s disease. Had to taste test to make sure they were decent and was actually very pleased! These were very tasty considering they are gluten free. The frosting was very lovely and lemony!
I was so excited when I found this recipe, I ran right out and bought the ingredients to make it. I wish I could say I was thrilled with the result, but I wasn’t. The cupcakes were extremely dense and heavy. And they were not sweet like regular cupcakes. I had never used sucanat before and I recommend anyone who likes sweet cupcakes to use a standard sugar. The curd and frosting were fine, but overall no one in my family liked them very much.
oh goodness these are THE BEST Cupcakes EVER. i am going to steal this recipe, use it to open a cupcake restaurant chain, and make millions of dollars. its that great!