Gluten-Free Lovely Lemon Cupcakes

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Line 14 muffin cups with paper liners. (2 minutes)

In a medium bowl, sift together almond flour, gluten-free all-purpose baking flour, and baking powder. This ensures a light and airy texture. (3 minutes)

In the bowl of a stand mixer, cream together 1 cup softened butter and sucanat until light and fluffy, about 2-3 minutes. Add the ricotta cheese and mix until well combined. (5 minutes)

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Gradually add the almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil until the batter is evenly blended. (8 minutes)

Fill the prepared muffin cups about 2/3 full. (5 minutes)

Bake in the preheated oven until the cupcakes have risen and are very lightly golden brown, about 25-30 minutes. Avoid opening the oven door during baking to prevent deflation. (30 minutes)

Allow the cupcakes to cool completely in the muffin tin before handling. (60 minutes)

Once cooled, use a small knife or cupcake corer to cut a small plug out of the center of each cupcake. Fill each hole with about 1 1/2 teaspoons of gluten-free lemon curd. (15 minutes)

To make the frosting, beat together the cream cheese and 1 cup softened butter in the bowl of a stand mixer until smooth and creamy. Gradually mix in the confectioners' sugar, followed by 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons lemon oil. Beat until the frosting is smooth and spreadable. (10 minutes)

Frost the filled cupcakes generously with the cream cheese frosting. (10 minutes)