Simple and delicious gluten free and dairy-free lemon cupcakes are a great snack cake your family will love. These gluten free lemon cupcakes are topped with a dairy-free icing that adds a whole new dimension to how they taste.
For the best cupcake recipes, check out my Gluten Free Cupcakes for more yummy recipes to try!!
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Our lemon tree is overflowing right now and we have to keep picking lemons off the tree to prevent the heavy fruit-filled branches from breaking off the tree. These gluten free dairy free moist lemon cupcakes are a delicious way to celebrate lemon flavor.
You can also celebrate all things lemon with this incredible Gluten Free Lemon Pound Cake recipe!
We are not the only lemon tree owners and we are all getting desperate. Our neighborhood is famous for pawning lemons off on unsuspecting people walking down our street. It is almost creepy 🙂 .
(Just imagine someone in a dark alley whispering ppssst...want lemons??)
You are in for a special treat if you love lemons as much as we do. Check out all of these incredible Gluten Free Lemon Desserts!
Can we get in trouble for stalking people?
Well, I am going to apologize in advance, you are going to see a lot of new lemon recipes coming in the next month. You will see already I have already created this delicious Gluten Free Lemon Tart and Gluten Free Lemon Bundt Cake, so we are off to the right start with easy lemon recipes.
This gluten free lemon recipe is homemade, from scratch. Store-bought gluten free cupcakes are never as good. I made this cupcake recipe really easy to follow so you can make these quickly.
Add your dry ingredients to a bowl and whisk to blend. In a separate bowl, add the wet ingredients and mix well.
Pour the wet ingredients into the wet ingredients and mix until just "barely mixed". If you overmix the cupcake batter, your cupcakes will not turn out so light and fluffy.
You mix up your ingredients and spoon the cupcake batter into a muffin tin to bake. Bake at 350 degrees for 20-25 minutes until done.
Allow your cupcakes to cool on a cooling rack, then drizzle on the icing. These gluten free lemon cupcakes have a wonderful lemonade icing drizzle making them so refreshing. Dig in!!
Here is a handy tutorial to zest your lemons for this recipe. It is so easy, but sometimes seeing photos helps make the process easier :-).
Can you use bottled lemon juice?
You definitely can, but fresh lemons are usually better tasting.
What gluten free flour blend?
This is tough. Sometimes it does matter. Gluten free baking is like a chemistry experiment and every gluten free flour behaves differently when combined with other gluten free flours.
I love Bob's Red Mill 1 to 1 gluten free flour blend, King Arthur's Gluten Free Measure for Measure, and Authentic Foods Gluten Free Multiblend in this recipe.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Can you use lemon frosting instead of the lemonade icing?
Of course! Top these fluffy gluten free cupcakes however you like. They even taste good with no frosting or icing!
More Delicious Lemon Dessert Recipes to Try:
- An easy muffin pan ensures your cupcakes are cooked evenly.
- This gluten free flour guarantees these cupcakes are light and fluffy.
- 2 1/4 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 2 teaspoons baking powder
- 3 large eggs
- 1 1/4 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons lemon juice
- 1 1/4 cups almond milk
- 1/4 cup coconut oil
- tablespoon lemon zest to top cupcakes with
- For Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees.
- Line a cupcake tin with paper cupcake liners.
- In a large bowl, add all dry ingredients.
- Whisk to blend.
- In a medium bowl, add all wet ingredients and whisk.
- Pour wet ingredients into dry ingredients and mix well.
- Use a soup scoop to pour batter into each cupcake liner.
- Sprinkle top with lemon zest.
- Bake for 20-25 minutes until done.
- Allow to cool.
- Mix glaze ingredients in a small bowl.
- Drizzle over cupcakes.
Mix your cupcake batter until it is just barely mixed, it will help make your cupcakes lighter and fluffier.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 124mgCarbohydrates: 61gFiber: 1gSugar: 33gProtein: 5g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
One more delicious dessert...because you can never have enough dessert!