The lactose-free lemon cupcakes are light, fluffy, delicate, fragrant, and delicious treats, perfect for breakfast or snack, and if you want, even as a dessert accompanied by a lactose-free custard. They are ideal if you are lactose intolerant, but they are so good that everyone will love them. So, are you ready to make the lactose-free lemon cupcakes with me?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 16 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 1/2 cups flour
- 1/3 cup rice oil (or another vegetable oil of choice)
- 1/4 cup water
- 1/4 cup lemon juice
- to taste grated lemon zest
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Muffin Pan
- 16 Paper Muffin Liners
Steps
In the bowl of the stand mixer, beat the eggs with the sugar until light and frothy. Add the flour, rice oil or another vegetable oil of choice, water, and lemon juice. Also, add grated lemon zest, and finally the packet of baking powder. Mix well to combine all the ingredients. Pour the mixture into the muffin liners and bake in a preheated oven at 350 °F for 35 minutes. Remember to always perform the skewer test to check the doneness. Let the cupcakes cool on a wire rack and then sprinkle with powdered sugar.
Notes
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