Gluten-Free Lemon Cupcakes Recipe

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.