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Gluten Free Honey Lemon Cupcakes with Raspberry Swiss Meringue Buttercream
These light and moist lemon cupcakes are topped with a naturally sweetened raspberry swiss meringue buttercream. They are gluten free, refined sugar free and absolutely delicious!
Ingredients
Cupcakes
- 1 ¼ cup brown rice flour
- ½ cup arrowroot flour
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ¾ cup honey
- ½ cup unsalted butter, softened
- 2 large eggs
- ⅔ cup Greek yogurt
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Raspberry Swiss Meringue Buttercream
- 4 egg whites room temperature
- ¾ cup honey
- 1¾ cup unsalted butter, softened
- ⅓ cup naturally sweetened seedless raspberry preserves
Instructions
Cupcakes
- Preheat oven to 350°. Fill a cupcake pan with 18 liners.
- In large bowl or the bowl of a stand mixer, mix together brown rice flour, arrowroot flour, xanthan gum, and baking soda.
- Add honey and mix until combined.
- Add butter and mix at medium speed for about 3 minutes.
- Meanwhile, in a small bowl lightly beat eggs and then add yogurt, lemon juice and vanilla and mix well.
- Add egg mixture and lemon zest to the flour mixture and beat on medium speed until combined.
- Add milk and mix on low speed just until combined.
- Fill cupcake liners about ¾ full. Bake for about 15 to 20 minutes or until toothpick inserted in center comes out clean.
- Remove from pan and allow to cool on wire rack. When cool, top with Raspberry Swiss Meringue Buttercream or your favorite frosting.
Raspberry Swiss Meringue Buttercream
- Combine honey and egg white in a heat safe bowl. Place bowl over a pan of boiling water…make sure the bowl does not touch the boiling water. Heat mixture for about 4-5 minutes, or until it reaches a temperature between 150° and 160°.
- Remove from heat and immediately beat with the whisk attachment of a stand mixer or beat with a hand mixer. Beat on the highest speed until mixture has cooled, is fluffy and stiff peaks form. This should take 10-15 minutes.
- Using the paddle attachment, slowly add butter. Beat mixture on high for several minutes until light and fluffy.
- Add the raspberry preserves and continue mixing until thoroughly combined.
- Frost the cooled cupcakes.
- Leftover buttercream can be refrigerated or frozen. When ready to use, simply beat for a few minutes until fluffy.
Notes
Swiss Meringue Buttercream
Follow instructions for Raspberry Swiss Meringue Buttercream but omit the raspberry preserves.
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