These gluten-free lemon curd filled cupcakes have the perfect mix of soft, fluffy vanilla cake and smooth, tangy lemon curd in the center. Each bite has that fresh lemon flavor balanced with a creamy vanilla buttercream frosting on top. They’re beautiful on a dessert table, easy to make, and one of those recipes that no one will guess is gluten-free.
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These were some of the best gluten-free cupcakes I have made to date. I have been creating delicious gluten-free cupcake recipes for almost 15 years, so I know a winner when I taste it! Making gluten-free cupcakes light and fluffy is one of my talents, and I can’t wait to hear what you think of this recipe.
If you enjoy baking, wait until you try this Gluten-Free Coconut Cupcake recipe!
For the best cupcake recipes, check out my Gluten-Free Cupcakes resource guide!! (And if lemons are your thing, then don’t miss these amazing gluten-free lemon dessert recipes!!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1, my Gluten-Free Pastry and Cake Flour Blend, and King Arthur Measure for Measure. All three worked beautifully to create light, fluffy cupcakes. I added 1 TBSP of additional flour using Bob’s 1:1 in this recipe. Other blends will work, but you may need to adjust the moisture level depending on the blend used. Read Why Gluten-Free Flour Blends Vary to learn more.
- Xanthan Gum – If your blend doesn’t contain a binder, you will need to add 3/4 tsp. Read Why Binders are Necessary in Gluten-Free Baking to learn more.
- Baking Powder – Use aluminum-free baking powder.
- Light Oil – I tested this recipe using coconut oil, but other oils also work. Avoid olive oil due to its strong flavor.
- Butter – Use unsalted butter for the frosting.
- Pure Vanilla Extract – I do not recommend using imitation vanilla.
- Non-Dairy Milk – I used almond milk, but other dairy-free or regular milk will work.
- Lemon Curd – Use store-bought or freshly made. See below for a link to my favorite recipe.
- Shredded Coconut – Use unsweetened coconut. This is optional, sprinkled on top of the frosting.
A Note From My Kitchen
When I first made these gluten-free lemon curd filled cupcakes, I tested them with Bob’s Red Mill 1:1 and King Arthur Measure for Measure. I also recently tested my new gluten-free cake and pastry flour blend. All three gave me soft, fluffy cupcakes that held up well to the lemon curd filling. If you use a different gluten-free flour blend, watch your batter consistency; you may need a little more liquid or a touch of extra flour, depending on the starch-to-grain ratio.
These cupcakes are fun to customize, too. Lemon curd is my favorite filling, but you can make them into piñata cupcakes with sprinkles or chocolate candies, or use raspberry jam, vanilla pudding, or Nutella for something different. This is a great base recipe to keep on hand for birthdays, showers, or any time you want gluten-free cupcakes with a surprise filling.
How to Make Gluten-Free Lemon Curd Filled Cupcakes:
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a bowl. If your coconut oil is hard, please microwave it for 20 seconds to soften it. Whisk together the wet ingredients.
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Step 3: Pour the wet ingredients into the dry ingredients and mix until “just mixed.” If you overmix your batter, your cupcakes will be denser and less light and fluffy!
Step 4: Use parchment paper cupcake liners and fill each 3/4 full with cupcake batter. Bake at 350º F for 20-22 minutes.
To test for doneness, insert a clean toothpick into the center of the cupcakes. If the toothpick comes back clean, the cupcakes are done baking. If batter or crumbs are on the toothpick, bake an additional 4-5 minutes.
Step 5: Allow the cupcakes to cool on a cooling rack while you make the frosting. Top with shredded coconut if you prefer.
A cupcake corer makes adding lemon curd easy and consistent, and you will get the perfect pocket of filling every time
I wish I could say we used lemons from our lemon tree for this recipe, but unfortunately, I have yet to make my homemade lemon curd. It is on my extensive to-do list, but I recommend buying a lemon curd or making homemade lemon curd. Top these lemon-filled cupcakes with frosting, and enjoy!!
Fun filling ideas:
There are so many tasty ways to fill these gluten free cupcakes. I love the lemon curd, but here are some additional ideas to try:
- Fill with M&Ms for a surprise piñata cupcake.
- Nutella
- Vanilla pudding
- Your favorite jams, like raspberry or strawberry
Frequently Asked Questions:
Although I don’t recommend using a standing mixer, many prefer it. A standing mixer turns out denser baked goods because it removes the air bubbles from mixing the batter. If you do use one, you will want to add your wet ingredients first. Turn off the mixer and then slowly mix in the dry ingredients.
The cupcakes themselves are dairy-free. To make a dairy-free frosting, use vegan butter.
These cupcakes will keep up to 3 days in the refrigerator. Make sure to store them in an airtight container.
Yes, you can make and freeze the cupcakes unfilled and unfrosted. Let them thaw to room temperature and then fill and frost. I don’t recommend freezing with the lemon curd because the cupcakes become soggy when they thaw with the curd inside.
More Gluten-Free Cupcake Recipes:
You may also love these Gluten-Free Vanilla Cupcakes and these Gluten-Free Chocolate Cupcakes recipes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Cupcakes with Lemon Curd Filling
Equipment
- Stand mixer for the frosting only
Ingredients
Cupcakes
- 3 large eggs
- 1 ¼ cups non-dairy milk * see notes
- 2 cups gluten free flour blend * see notes
- 1 cup cane sugar
- 1 teaspoon baking soda
- dash salt
- ½ cup room temperature unsalted butter
- 1 teaspoon pure vanilla extract
- lemon curd for filling
Frosting
- 2 cups powdered sugar
- 2-3 tablespoons water add two and see if you need another
- ½ cup unsalted butter softened
- optional 1 teaspoon coconut extract
- ⅓ cup shredded coconut for sprinkling on top
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 3 large eggs, 1 1/4 cups non-dairy milk, 1/2 cup room temperature unsalted butter, and 1 teaspoon pure vanilla extract. Whisk for 45 seconds until blended.
- In a large mixing bowl, combine 2 cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking soda, and a dash salt. Whisk to blend. Slowly add the dry ingredients to the mixer.
- Mix well. Put paper liners into a muffin tin and fill each section 3/4 of the way with batter. (If you are concerned about grit, let the batter rest for 15 minutes. this allows the rice flour to soften.)
- Bake the cupcakes for 20-22 minutes until done. To test for doneness, insert a toothpick into a cupcake. If the toothpick comes out clean, the cupcakes are finished baking. If you see crumbs or batter, the cupcakes need to be baked longer.
- Remove the cupcake pan from the pan and put the cakes on a cooling rack. Let the cupcakes sit in the pan for 5 minutes, then gently remove each from the pan and place them onto the cooling rack. Do not frost the cupcakes until they are fully cooled.
- When the cupcakes are cool, Use a cupcake scooper to remove the center of each cupcake.
- Fill each hole with lemon curd. Place the top back over the curd.
- In a stand mixer with a whisk attachment, add 2 cups powdered sugar, 2-3 tablespoons water, 1/2 cup unsalted butter (room temperature), and optional coconut extract. Whip until the ingredients are creamy.
- Spread or pipe the frosting onto each cupcake. Sprinkle with shredded coconut.
Notes
- I tested this recipe with Bob’s Red Mill 1:1, King Arthur Measure for Measure, and more recently, my Gluten-Free Pastry and Cake Flour Blend. Other blends should work. Keep an eye on the moisture level of the batter. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids. (I added 1 TBSP of additional flour with the Bob’s 1:1.)
- If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Store leftover cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older post I wrote in February 2016. I reshot the pictures and added a lot more details in the instructions on how to make these cupcakes. You can see a huge difference in the new and old pictures!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These cupcakes were amazing! My non-GF friends loved them too. Once the frosting is made, decorate the cupcakes with it right away so the frosting does not separate.
I am so glad you and your friends loved these cupcakes. Thank you so much for coming back to let me know!
Sorry if this a foolish question but do you use coconut milk from a can or the refrigerated kind in a box? Love your recipes and can’t wait to try this one, perfect for spring! Thank’s so much, Linda
Hi Linda, I do not use canned for this recipe, you can use almond or coconut milk (from the refrigerated section of the grocery store.) Thank you so much.
I just made these today. I have had a gluten allergy for several years and I fear baking something I know won’t taste good. Well I thought after reading the recipe for the cupcakes, and lemon curd, I would try them. I can’t believe how great that they are. So moist, and I really didn’t want to put the lemon curd in them. So, after thinking about it, I did add the curd, but left off the coconut on top. I love them and so does my grandson, that is not gluten free. I used King Author 1 to 1 gluten free flour to make mine. I will keep this recipe and make them several times, and thank you so much for sharing.
You made my week Lisa, thank you so much for coming back to tell me you liked this recipe :-). I am so glad you like it.
First, these are absolutely gorgeous cupcakes! And, I’m really loving that gadget because my kids have been asking to make filled cupcakes, and this would be perfect. Honestly, I’m laughing at the story because my kids are exactly the same way. Exactly!