If you love lemon desserts, these fluffy gluten-free lemon cupcakes are packed with real lemon flavor and just the right amount of sweetness. They’re soft, light, and topped with either a creamy lemonade frosting or a tangy icing. They are perfect for birthdays, showers, or as a summer day treat. I’ve been testing and perfecting this recipe for over 10 years, and I’m excited to finally share my go-to version with you!
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❤️ Sandi’s Recipe Summary
These cupcakes are one of my favorite ways to use fresh lemons from our tree. If you love lemon as much as I do, don’t miss my collection of Gluten-Free Lemon Desserts.
This Gluten-Free Lemon Pound Cake is a reader favorite. For more flavors of cupcake recipes, check out all of my gluten-free cupcake recipes.
Allergen Information and Substitutions:
This gluten-free lemon cupcake recipe is also dairy-free, nut-free, and soy-free.
- Gum-free – Use my DIY Gluten-Free Flour Blend. (It uses psyllium husk instead of xanthan gum as a binder.)
- Dairy-free – Use plant-based butter for the frosting.
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 1:1 and King Arthur’s Measure for Measure. Both work well for structure and moisture. Other blends will work, but you may need to tweak moisture levels.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. See the Substitutions section above for a gum-free alternative.
- Baking Soda – This gives the best rise in acidic recipes.
- Eggs – Use large, room-temperature eggs.
- Sugar – Cane sugar gives you that delicious sweet-tart flavor.
- Lemons – Use fresh lemon juice and zest. The zest adds depth and natural lemon oil that helps flavor shine.
- Non-Dairy Milk – I used almond milk to make this recipe, but you can use any plant-based milk. If you
- Light Oil – I used avocado oil for its neutral flavor and moisture. Any light oil works.
- Vanilla Extract – Use pure vanilla extract.
- Powdered Sugar – You can use this for the yummy lemonade glaze recipe below or in a homemade buttercream frosting.
If you love fruity cupcakes, try my Gluten-Free Peach Cupcakes recipe!
Tips For Fluffy Gluten-Free Cupcakes
- Do not use a stand or electric mixer. These tools usually overmix your batter, leaving a dense cupcake.
- Let the batter rest for 15 minutes before baking to help soften the rice flour. Your cupcakes will turn out fluffier.
- Use parchment paper cupcake liners. The cupcakes come away from these liners cleanly.
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A Note From My Kitchen
When I began baking gluten-free, lemon desserts were tricky to get right. The acid from the lemon juice can throw off the rise if the batter sits too long or gets overmixed. Letting the batter rest before baking helps balance everything, and it softens the flour.
I first tested this recipe with butter, but the cupcakes turned out a little heavy. Switching to oil gave them that soft, fluffy texture I was aiming for. If your flour blend seems dry, try adding an extra tablespoon of milk. And always use fresh lemon zest, it really does make a difference!
How to Make Gluten-Free Lemon Cupcakes (Step-By-Step)
Step 1: Whisk together the gluten-free flour, sugar, baking soda, and salt in a large bowl. Whisking helps evenly distribute the leavening so the cupcakes rise properly.
Use a digital scale or the spoon method to measure your gluten-free flour. Use a spoon to add flour to a measuring cup. Use a knife to level the top, removing any excess flour.
Step 2: In a separate bowl, whisk the oil, lemon juice, lemon zest, eggs, vanilla, and almond milk until fully combined. This helps emulsify the ingredients before mixing with the dry ingredients.
Step 3: Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix them; gluten-free batter tends to become dense quickly. Let the batter rest 15 minutes; this softens the rice flour and helps the crumb.
Step 4: Scoop the batter into parchment paper cupcake liners in the cupcake tin, filling each about ¾ full. This gives the batter room to rise without overflowing.
Step 5: Bake at 350°F for 20–24 minutes. Check with a toothpick; it should come out clean when they’re finished baking
Step 6: Remove the cupcakes from the oven and allow them to cool on a wire rack.
Have some fun with these cupcakes! Scoop out the centers of each cupcake with this cupcake corer and fill them with lemon curd, raspberry jam, or funfetti sprinkles. Biting into each cupcake will have a big, delicious surprise!
Make the Lemonade Frosting:
Now is a good time to mix the icing or frosting. Add the softened butter, lemon juice, and powdered sugar to a stand mixer with a whisk attachment. Whisk at a slow speed and gradually increase the speed. Whip for a minute.
👀 Sandi Says: TIP: If you want your frosting to be more lemon colored, add a few drops of lemon food coloring to the frosting as it mixes in your standing mixer. Here is an excellent guide to gluten-free frosting. It has recipes and tips on how to color frosting.
FAQ and Troubleshooting Tips
I haven’t tested this recipe with an egg replacer yet, but flax eggs or a commercial egg replacer might work. Let me know if you try it!
These cupcakes will keep fresh for up to 4 days in an airtight container. They also freeze really well and can be stored in the freezer for up to 4 months. I place cooled cupcakes in a freezer-safe zip-style bag.
The two main reasons cupcakes sink in the middle are that you opened the oven door during the baking process or that you used too much liquid in the batter.
If your cupcakes are too moist, you either didn’t bake them long enough, used too much butter or oil, or used too much liquid. Every gluten-free flour blend has a different starch-to-grain ratio, and this affects the liquid levels in gluten-free baking.
Yes! Pour the batter into an 8×8-inch pan and bake for 25–32 minutes. Be sure to check with a toothpick to confirm doneness.
For more help troubleshooting cupcake issues, read my Gluten-Free Cake Troubleshooting Guide. It applies to cupcakes as well. You can also learn a lot from my Gluten-Free Muffin Troubleshooting Guide.
More Gluten-Free Lemon Dessert Recipes:
- Gluten-Free Lemon Donuts
- Easy Gluten-Free Lemon Yogurt Cakes
- Gluten-Free Lemon Bundt Cake
- 3 Minute Gluten-Free Lemon Mug Cake
- Gluten-Free Lemon Tart
Reader Reviews:
“So yummy! Love this recipe”
Lauren T, Pinterest User
Love This Recipe?
💬 Did you make this gluten-free lemon cupcake recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
The Fluffiest Gluten-Free Lemon Cupcakes (Dairy-Free!)
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Use the bake setting and not the convection setting. Move the oven rack so it is in the middle of the oven.
- Line a cupcake tin with paper cupcake liners. I like to use parchment paper liners so the cupakes don't stick to the paper.
- In a large bowl, add 2 1/4 cup gluten free flour blend, 1 teaspoon baking soda, 1 1/4 cup cane sugar, and1/8 teaspoon salt. Whisk to combine.
- In a medium bowl, add 3 large eggs, 1 cup non-dairy milk, 1/4 cup light oil, 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon pure vanilla extracthisk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. This will help to keep your cupcakes light and fluffy. (I don't recommend a stand mixer.)
- Use a large cookie scoop or spoon to add the batter to each cupcake liner. Fill each cup section 3/4 full of cake batter. Try not to overfill the batter or your cupcakes can rise too high.
- Optional: Sprinkle the top of each cupcake with lemon zest.
- Bake for 20-25 minutes until done. Test with a toothpick. If it comes out clean, the cupcakes are finished baking.
- Allow the cupcakes to cool on a wire cooling rack. Don't frost them until they are fully cooled.
- Add 3 cups powdered sugar, 3-4 tablespoons lemon juice, 1 tablespoon lemon zest, and 1/2 cup unsalted butter to a stand mixer. Use the whisk attachment to make this frosting really fluffy.
- If you prefer to make an icing glaze, whisk the icing ingredients together and drizzle over the cooled cupcakes.
Nutrition
Notes
- I have tested this recipe with two gluten free flour blends. King Arthur’s Measure for Measure and Bob’s Red Mill 1 to 1. King Arthur weighed 321.6 grams. (Please note that every gluten-free flour blend has a different weight.
- If your gluten free flour blend doesn’t contain Xanthan Gum, please add 3/4 teaspoon to the dry ingredients. For gum-free, use my DIY Gluten-Free Flour Blend.
- Mix your cupcake batter for light and fluffy cupcakes until it is barely mixed; it will help make your cupcakes lighter and fluffier.
- You can top these cupcakes with the icing in the recipe or frost them with frosting.
- These cupcakes will keep fresh for up to 3 days in an airtight container in the refrigerator. You can also freeze them in a freezer bag for up to 4 months.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Just made these, waiting for them to finish in the oven. They smell great. I noticed a few inconsistencies with the recipe tho. The steps mentioned salt but no salt was on the recipe list. Also, one part said to add the lemon zest to the wet ingredients and another said to add to the top of each cupcake before baking. It was difficult to follow.
Hi Sarah, I will check the salt and be sure that is included. As for the zest, I include it in both the wet ingredients, and I garnish a little on top, which is stylistic and optional.
This recipe looks so good. But do have a question before I try it. Have a Babycakes maker and it has interchangeable pieces to make donuts, cupcakes or pops. Can this recipe be used in my maker? You have lots of great cupcake recipes that hopefully I can bake in my maker.
I have a basic donut Babycakes. I haven’t tried the cupcake one, but please let me know how it turns out.
In the photo of ingredients it has baking powder, but in the list of ingredients it has Baking Soda?? Which one should we be using?/
It should be baking soda with the acid of the lemon. I will look at the photo. Thank you!
I was wondering if regular butter could be used for this recipe. If so, how much? I can’t wait to try this, my husband loves lemon deserts.😊
Hi Kenyale, I assume you can use regular butter. I haven’t tested it in this recipe, but I have other lemon recipes where I use butter. It would be the same amount as the oil.
I have King Arthur’s 1 to 1 Flour. I’m curious if I can use regular milk, Vitamin D and vegetable oil. My customer is only Gluten Free. Thank you!!
Hi Kelli, I am not sure what you mean by adding Vitamin D as I am not sure if that vitamin is sensitive to heat…but the regular milk and light vegetable oil should be fine.
I’m not able to have coconut products nor almond milk. Do you think I could use canola oil and rice milk?
Hi Karen, what gluten free flour blend will you use? Sometimes canola and oils can affect certain flour blends.
hi,
do you use coconut oil in liquid form or coconut oil – like butter? i’m meaning to try this for the weekend. my coconut oil is solid like a butter – so i’m not sure if i need to buy a coconut oil in liquid form.
thanks!
Hi Myra, you want to melt the coconut oil first :-). I do this in the microwave.
Is it 1/4 c melted coconut oil or 1/4 c coconut oil measured first, then melted?
Hi Tiffany, that is the melted amount.
Thank you. I just finished making these and they turned out very dense. They aren’t risen nearly as high as the ones in your pictures. Also, I can’t taste any lemon. I used fresh lemon juice, but all I can taste is the coconut oil. I’m wondering if you have any thoughts on why I only taste the coconut oil? What brand do you use? I followed the recipe exactly. I used Krusteaz flour instead of the 1 to 1 since I couldn’t find that brand. It already had the xanthan gum. Thanks for your help.
Hi Tiffany, I have never used Krusteaz flour mix before so I looked up the ingredients. I notice it has no starch in the mix, just a lot of gluten free flours. Starch is what gives these a more fluffy texture so I am thinking this is why your cupcakes were denser. I use Bob’s Red Mill 1 to 1 GF Blend or King Aruthur’s Measure for Measure mostly.
Hi
We loved your Strawberry Muffins (I used a bit less sugar) and so I’m going to make these cupcakes for my son’s bday this week. Which milk- almond or coconut – do you prefer?
Thanks!
Hi Kamala, I am so glad you liked the strawberry muffins. I liked these muffins with almond milk, and I tend to use it more often in baking. I hope your son has a great birthday 🙂
Will using regular milk (2%) make any dramatic changes or can it be used interchangeably?
Hi Marcy, regular milk should be fine.
Hi Sandi. I’m a little confused. I see a lot of comments on the use of the coconut milk in this recipe, but you only list coconut oil and not milk as an ingredient. Should it be coconut milk and not oil? Thanks!
Hi Kristi, thank you for your note. This was a while ago, but there were quite a few people who wanted to use coconut milk instead of the almond milk to make these nut free. You can use either almond or coconut milk. I hope this helps. Sandi
Hi there, I’m looking forward to trying these for my daughters birthday, but just wanted to double check if you use regular coconut milk or canned? TIA 🙂
Hi Tiffany, I used coconut milk from a can. I hope your daughter has a great birthday 🙂
Hi! My 17 year old daughter found your site and we are really excited to try these! She is also curious about the calorie count in this recipe and your other recipes. Thanks!
Hi Jan, I do need to find a way to do this. My recipe plug in doesn’t do this. I would highly suggest doing this through a free app like My Fitness Pal. Their calorie counter is really easy to use. I am so glad you will be trying some of my recipes. Please let me know how they turn out 🙂
Hello, these look so yummy!! Is there a substitution for
almond milk? My husband has a nut allergy so I wouldn’t
be able to use almond milk ?. Please help because I would love to make these for him ?
Hi Kelly, go ahead and use coconut milk. I substitute back and forth with this all of the time. Thank you so much for stopping by 🙂
I am so excited to make these for my Grandma’s 80th birthday party! They look divine. How many cupcakes can be made from 1 batch?
Hi Laura, I ended up with 15 cupcakes with this recipe. I hope you have a great birthday party!!
YUM! These look so good! I’ll take some of your lemons! You want to ship them to Oregon? There’s nothing like lemons ripened on the tree! I have a small problem though about making these muffins – if I make them, my daughter can’t eat any, because of her intolerance to citrus. I do have some Meyer lemons right now that I bought – would they work in this recipe?
Hi Jeanne, I think Meyer lemons will be fine if she doesn’t react to those. Thank you 🙂
Why not squeeze them and freeze in one lemon portions for later use? They would be very handy later on as they are expensive at the market.
What a fabulous idea…thank you Barb!