I know what you’re thinking. Those cupcakes don’t even look real. They look too good. Oh, but they are. They’re not too sweet, they’re softer than a Tempur-Pedic–and they’re filled with a lemony custard. Yes, they’re gluten-free and yes, these are the holy grail of cupcakes–the best you will ever try. I remember when I lived in Chicago in 2005 I learned baking before I went gluten-free. I made these blueberry cupcakes that melted in blueberry goodness and were so flavorful. They were sweet with sour notes. I was proud of myself that I had made the best cupcake I had ever tasted. Now, I concede. The marshmallow-meringue toasted topping, the lively lemon custard inside, the delicate sponge of lemon cake win.