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Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}

Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple PieValentine’s Day is right around the corner.  It’s a day to really show your loved ones how much you care.

What better way to show you care than by making a special treat that is not loaded with high fructose corn syrup, artificial colors and chemicals?Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

These lemon cupcakes are the perfect confection for your Valentine.  They are soaked, gluten free, dairy free, nut free and corn free.  Free of most allergens, free of chemicals and soaked for easier digestion – that is a {real} treat.

The idea for these cupcakes actually came from my daughter.  She loves Valentine’s Day.  So she wanted me to create a unique dessert.  She also helped me make them!  She’s my little traditional food baker in training.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

The strawberry frosting was a requirement since she wanted them pink.  It is light and fluffy.  I think I could eat a bowlful plain!  I make it with homemade powdered sugar to avoid corn and processed sugar.  We also made chocolate hearts for decorations.  They are just melted dairy free chocolate chips poured into candy molds.

Both of my kids were crazy about these cupcakes.  My son declared them “the best cupcakes I’ve ever had.”

I really loved them too.  Which surprised me since I’m not a big lemon fan.  But these are really good.  They are a bit moister than a typical cupcake because of the lemon.  The flavor reminds me of lemon bars.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

If you don’t like a moist cupcake you can cut back on the lemon juice and use a few drops of lemon essential oil or a natural lemon flavoring.

If you are going to be busy on Valentine’s Day with school parties or errands you can bake the cupcakes in advance.  Simply store them in the freezer.  Then give them about an hour to thaw while you make the frosting.  They also keep well for about a week in a sealed container at room temperature even with the frosting on.

Lemon cupcakes with strawberry buttercream are the perfect Valentine’s Day treats for your loved ones.  Skip the artificial sweets.  Take the time to make something that is both delicious and healthy.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}
Yields 20
A fresh lemon cupcake with sweet strawberry buttercream.
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Cupcakes
  1. 2 cups any combination of gluten free flour
  2. 1/2 cup lemon juice
  3. 1/2 cup warm water
  4. 1/4 cup melted coconut oil, palm shortening or butter
  5. 1 egg
  6. 1 1/4 cups organic cane sugar or coconut sugar
  7. 1/4 tsp. sea salt
  8. 1/2 tsp. baking soda
  9. 1 tsp. cream of tartar
  10. 1 tsp. tapioca flour or arrowroot
Buttercream
  1. 1 cup strawberries(fresh or frozen, thawed), pureed
  2. 2/3 cup palm shortening or butter at room temperature
  3. 1 1/2 cups homemade powdered sugar (see recipe for link)
Cupcakes
  1. Combine the flour, lemon juice and water.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F. Fill muffin pan with paper liners.
  4. Add the melted fat. Beat just until mixed.
  5. Add the egg. Beat just until mixed.
  6. Add the sugar, salt, soda, cream of tartar and tapioca.
  7. Beat until just mixed.
  8. Fill the muffin cups with batter, about 3/4 full.
  9. Bake for 40 minutes.
  10. Allow to cool completely.
  11. Frost or freeze until ready to use.
Buttercream
  1. Combine the strawberries, shortening and sugar in a medium bowl.
  2. Beat until combined and fluffy, about 4 minutes.
  3. Pipe or spread onto cupcakes.
Notes
  1. For a cupcake it works best to use at least 1/2 "white" flour like tapioca or white rice.
  2. You can substitute whole wheat or all purpose flour if you are not gluten free. Reduce the amount of flour by 1/4 cup.
  3. You can use 1 tsp. baking powder in place of the cream of tartar and tapioca flour if you tolerate corn.
Just Take A Bite http://justtakeabite.com/


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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

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