These Fluffy Lemon Drizzle Cupcakes are light and soft eggless lemon cupcakes! They're the perfect combo of sweet and tangy! They're also gluten free, nut free and can easily be vegan!
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Once combined, whisk in the baking powder, baking soda and salt. Set aside.
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water into the creamed butter and sugar. Mix in the sour cream, vanilla, lemon juice, lemon zest and oil. The mixture will look chunky.
Slowly pour the milk into the batter while the mixture is on low speed. Once combined, turn off the mixer and use a spatula to scrape the sides of the bowl.