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Lilly Bean Gluten Free Cupcake Mix Lemon 340.2g

Vegan Vegan
Gluten Free Gluten Free
Soy Free Soy Free
Dairy Free Dairy Free
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Cupcake Mix


Gluten Free

  • Vegan
  • Soy Free
  • Dairy Free
  • Gluten Free
  • No Artificial Color
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Nutrition Facts

Per Per 4 1/2 tbsp (57 g)
pour 4 1/2 c. à soupe (57 g)

Calories 180 % Daily Value*
Fat/Lipides 0 g 0%
Saturated/saturés 0 g + Trans/trans 0 g 0%
Carbohydrate / Glucides 45 g  
Fibre/Fibres 1 g 4%
Sugars / Sucres 25 g 25%
Polyols/Polyalcools 0 g  
Protein / Protéines 1 g  
Cholesterol / Cholestérol 0 mg  
Sodlum 210 mg  
Potassium 50 mg 1%
Calcium 50 mg 4%
Iron/Fer 0.3 mg 2%
5% or less is a little 15% or more is a lot 5% ou moins c'est peu 15% ou plus c'est beaucoup  


Sugars (cane sugar, brown sugar), Gluten Free Flour (Sweat White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Taploca Flour, Xanthan Gum), Baking Powder (Sodium Acid Pyrophosphate, Com Starch, Sodium Bicarbonate, Mono Calcium Phosphate), Salt, Baking Soda, Vanilla bean, Lemon Juice Powder (lemon juice solids, maltodextrin, lemon oil).


Preheat oven to 325F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), zest, & milk of choice. Mix on low with electric mixer 2 minutes; scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/ 36 mini liners. Bake large cupcakes 16-20 minutes; bake mini cupcakes 7-12 minutes. Test by inserting and removing toothpick; little/no crumbs remaining on pick = done! Over-baking yields dry cupcakes.

You Will Need

Flavorless oil of choice, 4 tablespoons

Milk of choice, 1/2 cup

Eggs. 2 large

"Zest of 1 lemon for extra lemon flavor

For Vegan Preparation

Flavorless oil of choice, 4 tablespoons

Vegan milk of choice, cup (We like almond, rice or soy!) *Zest of 1 lemon for extra lemon flavor