Ingredients

• 0.63 cups milk , at room temperature
• 3.75 teaspoons lemon juice
• 0.25 cups vegetable oil
• 2 eggs whites , room temperature
• 2 lemons , zested
• 1.5 teaspoons vanilla extract
• 1.13 cups gluten-free flour , such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes
• 0.75 cups white sugar
• 2 teaspoons double-acting baking powder
• 0.25 teaspoons salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
3. 3 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.
4. 4 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.

Nutrition per serving