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Gluten-Free Raspberry Lemonade Cupcakes
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups gluten-free flour ( I used Robin Hood Gluten-Free All-Purpose Flour)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup lactose-free 0% milk
- zest of 2 lemons
- 1/4 cups lemon juice
Lemon Raspberry Frosting
- 4 tbsp unsalted butter, softened
- 1 cup fresh raspberries
- 3 3/4 cups icing sugar
- 2 tbsp lemon juice
- 1. Preheat the oven to 350 Degrees Fahrenheit and place your cupcake liners in a muffin pan.
- 2. In a large bowl add the butter and granulated sugar. Mix on low to medium speed with an electric mixer until the 2 ingredients are combined.
- 3. Add the eggs and vanilla to the combined sugar and butter, and mix with the electric mixer until these ingredients are combined and fluffy.
- 4. In a separate large bowl stir together the flour, baking powder, baking soda and salt.
- 5. Alternate between adding the dry mixture and milk to the butter/sugar mixture. Make sure that the dry ingredients are added first and last. Stir until all the ingredients are combined well.
- 6. Add the lemon juice and lemon zest to this same mixture and combine.
- 7. Using a big spoon or an ice cream scope to fill the muffin tins with the finished mixture. Fill each cupcake liner to about 3/4 full.
- 8. Bake cupcakes for 22-24 mins or until you can pull out a toothpick clean from the center of the cupcake.
- 1. Add the butter, 1/2 cup of the raspberries and 2 cups of icing sugar into a large bowl.
- 2. Mix ingredients together with an electric mixer until completely combined.
- 3. Add the next cup of icing sugar and combine.
- 4. Add the last 3/4 cup of icing sugar and the last 1/2 cup of raspberries and mix until smooth.
- 5. Ice the cupcakes when they are cooled down completely and ENJOY!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!