16/10/2025
Sometimes, the world tells you to “get it together.”
My advice? Bake cupcakes instead.
These gluten-free lemon cupcakes for one (well, two… because joy should always have seconds) are part of my new series Cupcakes for One — a little love letter to the women who are rebuilding, reimagining, and finding themselves again in the middle of it all.
I started baking when my life felt too heavy to fix.
The money stress. The burnout. The identity unraveling.
Cupcakes became my way back — one soft batch at a time.
Because here’s the truth: money and emotions are baked from the same ingredients — care, shame, hunger, and hope.
When you start to understand one, you start to heal the other.
So, if you’ve ever cried into a mixing bowl, welcome.
We’re rewriting what enough looks (and tastes) like. 💛
GF Lemon Cupcakes (makes 2)
3 tbsp gluten-free 1:1 flour (King Arthur or Cup4Cup)
1 tbsp almond flour
2 tbsp sugar
¼ tsp baking powder
Pinch of salt
1½ tbsp melted butter (or coconut oil)
1 egg white
1 tbsp milk (any kind)
½ tsp vanilla
1 tsp lemon zest
1 tsp lemon juice
Frosting:
2 tbsp powdered sugar
1 tbsp softened butter
Squeeze of lemon juice
Tiny pinch of zest
Bake at 350°F for ~15–17 minutes. Cool, frost, breathe.
