Preheat oven to 350F and line a 6 cup muffin tin with paper liners. Set aside.
Add dry ingredients to a medium-sized bowl. Combine with a whisk.
In the same bowl, add wet ingredients: nectar, milk, egg whites, oil, extracts and zest.
Mix thoroughly, then add boiling water. Stir completely.
Let sit for 1 minute, then pour into prepared paper liners.
Bake in preheated oven for 23-25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed cupcake.
Remove from the oven, and immediately take out of muffin tin. Place on a cooling rack to cool completely, about 1 hour, before adding frosting.
Notes
Vegan and egg-free – I’m sure that you could try making this recipe vegan or egg-free by replacing the egg whites with 2 teaspoons of ground flax seed and 4 teaspoons of warm water. Let sit for 5 minutes, then use in recipe. I have not tested this, but it’s where I would start. That, or an equal amount of apple sauce or banana puree. Baking soda and baking powder – if you are going to use conventional baking powder or baking soda (not the Ener-G brand), reduce the measurements by half of what it calls for in my recipe. Lucuma powder - I'm sure that this can be replaced with an equal amount of protein powder, banana powder or any other super food powder.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/05/gluten-free-lemon-cupcakes/