Gluten-Free Lemon Cupcakes

Name: Gluten-Free Lemon Cupcakes
Total time: 60
Yield: 12
Ingredients: ⅝ cup milk, at room temperature; 3 ¾ teaspoons lemon juice; ¼ cup vegetable oil; 2 egg whites, room temperature; 2 lemons, zested; 1 ½ teaspoons vanilla extract; 1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes); ¾ cup white sugar; 2 teaspoons double-acting baking powder; ¼ teaspoon salt

Recipe by squeeziebrb from allrecipes.com

Dessert 60 Mins.

Ingredients

12 servings

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⅝ cup milk, at room temperature
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3 ¾ teaspoons lemon juice
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¼ cup vegetable oil
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2 egg whites, room temperature
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2 lemons, zested

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1 ½ teaspoons vanilla extract
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1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
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¾ cup white sugar
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2 teaspoons double-acting baking powder
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¼ teaspoon salt

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.