Ingredients

The following ingredients have 2 Servings
  • 1 ⅓ cups + 2 Tablespoons whole fine sorghum flour ((OR fine brown rice flour, both work in this recipe))
  • 2/3 cup unbleached cane sugar ((coconut sugar can also be used))
  • 1/4 cup + 2 Tablespoons ground golden flaxseed ((this acts as an egg replacer, don't skip this ingredient!))
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ¼ cup rice milk
  • 1/4 cup oil ((I use light-tasting olive oil))
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • Zest of 2 fresh lemons
  • Lemon Buttercream Frosting (recipe farther down in the blog post)

Instruction

  • Preheat oven to 350 degrees. Line a muffin tin with muffin papers or silicone muffin liners and set aside. Both silicone liners and paper liners work for this recipe, just make sure not to leave the cupcakes in the silicone muffin liners too long if you choose silicone. 
  • In a large bowl, whisk together the flour, sugar, ground flaxseed, salt, and baking powder. 
  • In a separate small bowl, whisk together the rice milk, oil, lemon juice, vanilla, and lemon zest.
  • Add the rice milk mixture to the flour mixture and stir to evenly mix to form the batter. 
  • Divide the batter evenly between the 12 lined muffin cups. 
  • Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the middle comes out clean. I found that it takes slightly longer (just a few minutes) to bake cupcakes in a stoneware pan than a metal pan.
  • Remove from the oven and allow to cool for 15 minutes before removing the cupcakes from the pan to cool on a wire rack. 
  • Allow the cupcakes to cool completely before frosting. Store in an airtight container for about 3-4 days. Enjoy!