Vanilla Cupcake with Lemon Butter Cream (Gluten and Sugar Free)



1 1/2 Sticks Unsalted Butter

1 1/2 Cup Classic Sweetener

2 Large Eggs

2 tsp Vanilla

2 1/2 tsp Baking Powder

1/4 tsp Salt

2 1/2 Cups Gluten-Free Flour Mix

1 1/4 Cups Vanilla or Plain Almond Milk


2 1/2 Cups Powdered Sweetener

1 Stick Unsalted Butter

1 tsp Vanilla

1/8 Cup Almond Milk

2 Tablespoons Lemon Juice


1Preheat the oven to 375°F

2Put 1 1/2 sticks unsalted butter into stand mixer and beat until smooth. Add in 1 1/2 cups classic sweetener and beat well. Then add the two eggs and again mix well.

3Now add in 2 teaspoons vanilla, 2 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2 1/2 cups gluten-free flour mix, and 1 1/4 cup almond milk. Beat until it resembles batter.

4Pour into cupcake papers to about 3/4 of the way full. Put in oven and bake for 20 to 25 minutes or until golden.

5While the cupcake bake make the frosting by combining 2 1/2 cups powdered sugar, 1 stick unsalted butter, 1 teaspoon vanilla, 1/8 cups almond milk, a pinch of salt, and 2 tablespoons lemon juice. With a handmixer beat the ingredients really well until wet and creamy. Once frosting is made place in refrigerator until use.

6Once done cooking remove from oven and place on a rack to cool.

7Once the cupcakes are cool, frost them, and serve.