Lemon Sunshine Cupcakes with Lemon Frosting

 Gluten Free Lemon Sunshine Cake With Lemon Frosting

1 1/2 cups fine white rice flour or fine brown rice flour
3/4 cup of tapioca flour
1 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of baking powder
1 teaspoon of xanthan gum
1 tablespoon of lemon zest
2 tablespoons of fresh lemon juice
4 eggs
1 1/4 cup white granulated sugar
2/3 cup mayonnaise
1 cup milk or rice milk
2 teaspoons gluten-free vanilla extract

Preheat oven to 350 degrees F grease cake pan or if making cupcakes fill tins with cupcake liners.
Mix all dry ingredients and set to the side.  After that mix all wet ingredients and slowly add a little at a time, the dry ingredients.  Fill cupcake liners no more than 1/2 way.  Bake at 350 F for 18 minutes insert a toothpick into the center to see if it comes out clean.  Let cool completely and then frost

Lemon Frosting

1 ( 8oz) package cream cheese softened,  I like Philly
1/4 cup salted butter
2 Tablespoons fresh lemon juice
2 -3  teaspoons of fresh lemon zest (depends how much you like lemon I like to see the zest)
1 teaspoon gluten free vanilla extract
5-6 cups of confectioner’s sugar (depends on your sweet tooth)

Beat cream cheese, butter, lemon juice, lemon zest and vanilla together until creamy.  Add confectioner’s sugar a little at a time.  Continue to beat till smooth and creamy.

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