Gluten-Free Strawberry Lemon Muffins

Preparation

• Preheat oven to 350°F (177°C). Line a 12 count muffin pan with paper liners or spray the cups with nonstick spray.
• Wash your strawberries and remove the hull. Puree them in a food processor or blender until smooth and no chunks remain. You should have 1/2 cup of puree. Set aside.
• Sift the flour, baking soda, baking powder, sugar, and salt together in a large bowl.
• Add the oil to the dry mixture and mix on low for 30 seconds and then medium for 30 seconds.
• Add in the vanilla extract, strawberry extract, strawberry puree, and slowly incorporate the water, mix on low until you have added all of the water. Stop to scrape down bowl with a spatula as needed. Increase to medium-low and mix until the batter is velvety smooth. Do not overmix.
• Spoon batter into cupcake liners, filling 2/3 of the way full. Bake for 20-24 minutes, or until a toothpick comes out (almost) clean.
• Allow the cupcakes to cool for 3-4 minutes in the muffin tins before removing to a wire rack to cool completely.