This is a really easy cake mix, with great results. I needed to quickly make up some cakes in a hurry these were perfect!
Lemon drizzle cupcakes
3 large free range eggs ( weight 200g )
200 g SR Flour gluten free ( I used Doves farm )
200 g unsalted butter ( room temperature )
150g sugar or dextrose
Lemon zest
Method
pre heat oven 180c fan
Cream together softened butter and sugar
add beaten eggs gradually
add a little flour if it starts to split
grate zest from the lemon and add to mixture with the gluten free flour
mix well together
spoon into cake cases
bake for 15 mins until starting to turn golden and springy to the touch
cool on a wire rack
For Drizzle-
juice 1 lemon and add some sugar, dissolve sugar in the juice on a low heat
spoon on to the warm cakes and let it soak in
once completely cool, sprinkle some icing sugar on top.
store in an airtight container
To make them extra special remove the centre from the cake and add some good quality gluten free lemon curd or make some delicious homemade curd.
Happy Baking!
Fabulously Free From 
They look nice and simple to make. I like the idea of lemon curd in the middle. We normally have a large lemon drizzle cake at home, it never lasts. I use pure spread instead of butter, but will definitely give this a try. Thanks for sharing.
Great recipe. Put some homemade lemon marmalade in the middle and fresh cream topping to make butterfly cakes. Delicious!!