Celiac-Safe Meyer Lemon Cupcakes | Gluten-Free Recipe with Organic Ingredients
As many of you know, our bakery is deeply committed to providing delicious treats that everyone can enjoy, especially those with celiac disease. Today, I'm thrilled to share one of our absolute favorites: Celiac-Safe Meyer Lemon Cupcakes. These jumbo-sized delights are not only gluten-free but also bursting with the refreshing flavor of organic Meyer lemons.
Why Meyer Lemons?
Meyer lemons are a special variety known for their sweeter, less acidic taste compared to regular lemons. Given our location in the Midwest, we have to have these organic Meyer lemons shipped to us, ensuring we get the freshest and most flavorful fruit possible. We source them from this trusted supplier.
Baking Essentials
To achieve the perfect bake, we rely on a few key tools:
- Cupcake Liners: For easy release and a professional finish, we use Natural Release Coated Parchment Baking Cups.
- Baking Pan: Our go-to is the Fox Run Stainless Steel Extra Large Muffin and Cupcake Pan, which ensures even baking for our jumbo cupcakes.
- Butter: To give our cupcakes a rich, gourmet flavor, we exclusively use Plugra European Style Salted Butter.
Recipe: Jumbo Celiac-Safe Meyer Lemon Cupcakes
Yields: 6 jumbo cupcakes
Ingredients:
For the cupcakes:
- 1½ cups celiac-safe all-purpose gluten-free flour blend
- 1 cup organic cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Plugra European Style Salted Butter, softened
- ¾ cup unsweetened applesauce
- 2 large eggs
- 1 tablespoon fresh Meyer lemon juice
- Zest of 2 organic Meyer lemon
For the frosting:
- 8 oz cream cheese, softened
- ½ cup Plugra European Style Salted Butter, softened
- 4 cups organic powdered confectioners sugar
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon organic vanilla bean paste
- Pinch of salt
Instructions:
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Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C).
- Line the jumbo muffin pan with Natural Release Coated Parchment Baking Cups.
- In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the softened Plugra European Style Salted Butter until creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Meyer lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Divide the batter evenly among the 6 cupcake liners, filling each about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Prepare the Frosting:
- In a bowl, beat the softened cream cheese and Plugra European Style Salted Butter until smooth.
- Gradually add the organic powdered confectioners sugar, one cup at a time, beating well after each addition.
- Mix in the Meyer lemon juice, vanilla bean paste, and a pinch of salt.
- Beat until the frosting is light and fluffy.
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Assemble:
- Once the cupcakes are completely cooled, generously frost each with the Meyer lemon cream cheese frosting.
- For an extra touch, garnish with a small slice of organic Meyer lemon or a sprinkle of lemon zest.
These cupcakes are a testament to our commitment to quality and flavor. By using premium ingredients like Plugra European Style Salted Butter and fresh Meyer lemons, we ensure that every bite is a delightful experience. Enjoy baking and indulging in these celiac-safe treats!
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