I love that citrus fruits are in season during the cold months when the sky is grey. Because these gluten free lemon cupcakes taste like sunshine and springtime and that's just the thing you need to brighten up a winter day. Lemon lovers will go crazy for these cupcakes!
These delicious moist lemon cupcakes are topped off with a creamy dairy free lemon frosting that is literally the icing on the cake! It's a wonderful lemon dessert that is perfect for a special occasion, like Easter or Mother's day!
If you love vibrant lemon desserts, you should also try my gluten free lemon cake or this fan favorite, gluten free lemon pound cake.
Ingredient Notes
These easy lemon cupcakes use simple ingredients that should be available at most grocery stores. Plus the recipe is gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1 to 1 gluten free flour for my cake recipes. You can use your favorite flour brand but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other flour brands, so your results may vary.
- Baking Powder - A little baking powder provides the lift these cupcakes need to turn out light and fluffy without reducing the lemon flavor.
- Salt - A little bit of salt helps to balance the flavors of this dessert, don't skip it!
- Lemon Zest and Lemon Juice - This lemon cupcake recipe gets its vibrant flavor from fresh lemon juice and lemon zest. Some recipes call for lemon extract, but I think that gives a little bit of an artificial flavor. I promise these cupcakes are plenty fresh lemon flavor without it.
- Vegan Butter - I used Country Crock plant butter for this recipe, but any vegan stick butter will work fine. You could also substitute coconut oil here. If you're not dairy free, use unsalted butter in the same measure.
- Eggs - You'll need two large eggs for this recipe. Make sure they are room temperature for the best results when mixing. I have not tested the recipe with egg replacers.
- Vanilla Extract - I like the addition of vanilla to the recipe for a little extra flavor and sweetness. It really balances the tart lemon flavor.
- Non-Dairy Milk - I used unsweetened coconut milk for this recipe, but any plant-based milk will work fine. If you're not dairy free, use whole milk in the same measure.
For the lemon buttercream frosting, you will need: vegan butter, powdered sugar, lemon juice, vanilla and gel food coloring (optional).
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and milk in the same measure.
- Frosting Mixup - Use my dairy free lemon cream cheese frosting as a second frosting option.
How to make Gluten Free Lemon Cupcakes
This cupcake recipe is very easy to make, but I do recommend you use a stand mixer or hand mixer. Before mixing your cake batter, line a 12-cup muffin tin with paper cupcake liners.
STEP 1: Combine the gluten free flour, baking powder, and salt in a small mixing bowl. Whisk well to mix together and set aside.
STEP 2: Add the sugar and lemon zest to a small bowl. Use your hands to rub the zest into the sugar to impart the oils. The sugar should turn a light yellow color.
STEP 3: Combine the butter and the lemon zest-sugar in the bowl of an electric mixer. Beat on medium speed for 5 minutes until fluffy and creamy.
STEP 4: Add the vanilla and beat for 30 seconds more.
Then add in the eggs, one at a time, beating for 60 seconds between each addition.
STEP 5: Combine the lemon juice with the milk and stir.
STEP 6: With the mixer on the lowest speed, add half of the dry ingredients followed by half of the milk mixture. Repeat with the remaining ingredients. Stir until just combined.
STEP 7: Fill the cupcake pan ½-⅔ full. I use an ice cream scoop to make things easier. Do not overfill! Then bake.
Once the cupcakes are done baking, place them on a cooling rack to cool to room temperature.
STEP 8: Once the cupcakes have cooled completely, prepare the lemon frosting and decorate.
Baking Tip
Cupcake will be done when the tops spring back when gently poked. If your finger leaves an indent, bake another 2 minutes and check again.
Storage
Store leftover cupcakes in an airtight container at room temperature for up to 4 days. If it is especially warm, you should keep the container in the refrigerator to prevent the frosting from melting. Serve at room temperature.
More gluten-free cupcakes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Lemon Cupcakes
Ingredients
- 1 ¼ Cup Gluten Free Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ Cup Sugar
- 2 Tablespoons Lemon Zest
- 7 Tablespoons Vegan Butter room temperature
- 2 Eggs room temperature
- 2 teaspoons Vanilla
- ¼ Cup Lemon Juice
- ½ Cup Non-Dairy Milk
For the frosting:
- ¾ Cup Vegan Butter room temperature
- 3 Cups Powdered Sugar
- 1 ½ Tablespoons Lemon Juice
- ½ teaspoon Vanilla
- Yellow food coloring optional
Instructions
- Preheat the oven to 350 °F (177 °C). Line a 12-cup muffin pan with paper liners.
- Combine the gluten free flour, baking powder and salt in a small bowl. Whisk well to mix. Set aside.1 ¼ Cup Gluten Free Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Salt
- Add the lemon zest to the sugar and rub it together with your fingers to impart the oils to the sugar.¾ Cup Sugar, 2 Tablespoons Lemon Zest
- Add the lemon-sugar and butter to the bowl of a stand mixer. Beat on medium speed for 5 minutes. Scrape down the bowl.7 Tablespoons Vegan Butter
- Add the vanilla extract and mix for 30 seconds more.2 teaspoons Vanilla
- Add the eggs, one at a time, mixing for 60 seconds after each addition.2 Eggs
- Combine the milk with the lemon juice and stir together.¼ Cup Lemon Juice, ½ Cup Non-Dairy Milk
- Turn the mixer to the lowest speed and add half of the dry ingredients, followed by half of the milk mixture. Repeat with the remaining ingredients.
- Fill the cups between ½-2/3 full. Do not overfill.
- Bake in the preheated oven for 20 minutes or until the tops spring back when gently poked.
- Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes until smooth.¾ Cup Vegan Butter
- Add the vanilla extract and mix for 30 seconds more.½ teaspoon Vanilla
- Add the sifted powdered sugar one cup at a time while mixing on low speed.3 Cups Powdered Sugar
- Once the sugar has been incorporated, add in the lemon juice and slowly increase the speed until your at medium high. Beat for about 5 minutes until the frosting is light and fluffy.1 ½ Tablespoons Lemon Juice
- If you want to use food coloring, add in 2 drops of yellow and mix it well.Yellow food coloring
- Decorate the cupcakes as desired.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leave a Comment