Spring and Sunshine: Gluten-free Super Lemon Cupcakes
I cannot wait for spring to be here. Here in Virginia, we have been getting little teases of spring - a sprinkle of sunshine, temperatures in the 60s, longer evenings....but then the 30 degree mornings come and slap us us back into reality. Although fall is my favorite season, spring comes in a close second. I love the perpetual sunshine, occasional rain shower, and warmer temperatures - warm but just cool enough to require a nice worn-in leather jacket. Every time we get a little taste of spring weather, I begin to crave flavors - bright citrus, crisp veggies, and subtle hints of vanilla. Maybe even some iced coffee for good measure.
Today is a gorgeous pseudo-spring day here in Virginia. The sun is shining, there is a crisp breeze in the air, and the smell of lemony goodness if billowing out of the kitchen. Tomorrow is my roommate/bff/bridesmaid Kelly's birthday - she is the big 23!!!!! For her birthday, she requested lemon cupcakes filled with lemon curd and topped with cream cheese frosting so of course, I obliged. I love lemon cupcakes and I think they are lovely when made gluten-free with some almond meal. I made the lemon-curd from scratch and it was insanely easy. Why don't I do this more often?! Seriously, whip up a batch just to have on hand to mix into Greek yogurt, top pancakes with, or just eat from the container.
Enough rambling - get outside and enjoy the weather. And if it isn't sunny where you are - whip up a batch of these cupcakes. They're like little bites of sunshine.
Gluten-free Super Lemon Cupcakes
Makes approximately 12 cupcakes.
adapted from Karina at Gluten-free Goddess.
For the cupcake: