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Easy Gluten Free Lemon Cupcakes with Lemonade Icing

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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!!

Gluten Free Lemon Cupcake on a plate with a spoon drizzling icing over the top.

Our crazy lemon tree

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.

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 🙂 .

our lemon tree in the backyard

(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.

The top view of two gluten free lemon cupcakes on plates.

Shopping List:

  • Gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn’t, get this too)
  • Eggs
  • Sugar
  • Vanilla
  • Lemon juice
  • Almond milk
  • Coconut oil
  • Powdered Sugar

How to make gluten free cupcakes from scratch:

dry ingredients in a bowl with a red whisk

Add your dry ingredients to a bowl and whisk to blend. In a separate bowl, add the wet ingredients and mix well.

wet and dry ingredients in a bowl

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.

cupcake batter in muffin tin ready to bake

You mix up your ingredients and spoon the cupcake batter into a muffin tin to bake. Bake at 350F 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 for this lemon cupcake recipe?

You definitely can, but fresh lemons are usually better tasting.

Does it matter what gluten free flour blend you use?

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.

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!

Click here to see all of the cake and cupcakes recipes on this blog.

Gluten Free Lemon Cupcakes on a cooling rack

More Delicious Lemon Dessert Recipes to Try:

Things You Need To Make This Delicious Lemon Cupcake Recipe:

  1. An easy muffin pan ensures your cupcakes are cooked evenly.
  2. This gluten free flour guarantees these cupcakes are light and fluffy.

recipe love

How To Make Gluten Free Lemon Cupcakes:

Gluten Free Lemon Cupcakes with Lemonade Icing

Gluten Free Lemon Cupcakes with Lemonade Icing

Yield: 12 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Easy gluten free lemon cupcakes with a lemonade icing.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake tin with paper cupcake liners.
  3. In a large bowl, add all dry ingredients.
  4. Whisk to blend.
  5. In a medium bowl, add all wet ingredients and whisk.
  6. Pour wet ingredients into dry ingredients and mix well.
  7. Use a soup scoop to pour batter into each cupcake liner.
  8. Sprinkle top with lemon zest.
  9. Bake for 20-25 minutes until done.
  10. Allow to cool.
  11. Mix glaze ingredients in a small bowl.
  12. Drizzle over cupcakes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 333 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 48mg Sodium: 124mg Carbohydrates: 61g Fiber: 1g Sugar: 33g Protein: 5g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Dessert Recipes

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Reader Interactions

Comments

  1. myra

    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!

    Reply

          • Tiffany Barnes

            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.

          • Sandi Gaertner

            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.

  2. Deeanna

    Do you know if this recipe could be baked into a layer cake instead of cupcakes? Usually cupcake and cake recipes are interchangeable but I’m still fairly new at gluten free baking and wasn’t sure. Thanks!

    Reply

    • Sandi Gaertner

      Hi Deeanna, I am sure you could make a cake. I have a lemon cake recipe on the blog too if you want to make that one instead. They have a very similar flavor. Just put lemon cake into the search bar on the right.

      Reply

  4. lisa

    These are perfect for a brunch I’m planning with some friends who are staying away from gluten! Can’t wait to taste them!

    Reply

  5. Kamala

    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!

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  6. Kristi Geere

    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!

    Reply

    • Sandi Gaertner

      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

      Reply

  7. Tiffany

    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 🙂

    Reply

  8. Jan Reikowsky

    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!

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  9. Kelly

    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 ?

    Reply

    • Sandi Gaertner

      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 🙂

      Reply

  10. Laura

    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?

    Reply

  12. Cassidy @ Cassidy's Craveable Creations

    You have the best looking recipes!! Thanks for linking up again at Gluten Free Wednesdays 🙂

    Reply

  13. Arman @ thebigmansworld

    Sandi. When I come visit SF this year, I’m not going to go to any of the restaurants on my bucket list. I’m just camping out in your kitchen. Sorry.

    Reply

    • Sandi Gaertner

      LOL stop by anytime 🙂 Also, check out my database of Bay Area restaurants’ safe gluten handling procedures on my site.

      Reply

  14. Jeanne Leder

    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?

    Reply

  15. Gwen @simplyhealthyfamily

    I wish I had that ‘problem’! I have to pay $1 for 2 lemons and we go through a ton of lemons here!
    I adore these cupcakes and love that they are so healthy!

    Reply

  16. Barb

    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.

    Reply

  17. Patricia @ Grab a Plate

    I love these lovelies! Our lemons are almost gone, but would be great to grab a few more for these cupcakes!

    Reply

  18. Leah

    A lemon tree? I’m so jealous! You can send some my way 😉 These cupcakes look divine, and I can’t wait to see more lemon recipes in the future. I’m a sucker for citrus.

    Reply

  19. Catherine

    Dear Sandi, these cupcakes sound lovely. How wonderful it must be to have a lemon tree! I would love one. Lemon desserts are one of my (many!) favorites – but they are up there at the top of the list. I would love one of these cupcakes. xo, Catherine

    Reply

  21. Elle @ Only Taste Matters

    You have no need to apologize because you can never have to many lemon recipes. These look like a fantastic start!

    Reply

  25. Dan from Platter Talk

    These beauties could not look any better or more delicious; stellar job on yet another tantalizing post!

    Reply

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