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Easy Gluten Free Lemon Cupcakes with Lemonade Icing

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I would be grateful if you shared this recipe 🙂

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.

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

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 🙂 .

(Just imagine someone in a dark alley whispering ppssst…want lemons??)

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.

I hope you enjoy this easy gluten free and dairy free lemon cupcake recipe.

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

Did you know how easy it is to make gluten free cupcakes from scratch?

You mix up your ingredients and spoon the cupcake batter into a muffin tin to bake. 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 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:

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

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:

Print
Gluten Free Lemon Cupcakes with Lemonade Icing
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Easy gluten free lemon cupcakes with a lemonade icing.

Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 264 kcal
Author: Sandi Gaertner
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 Facts
Gluten Free Lemon Cupcakes with Lemonade Icing
Amount Per Serving (1 g)
Calories 264 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 47mg 16%
Sodium 37mg 2%
Potassium 41mg 1%
Total Carbohydrates 50g 17%
Dietary Fiber 2g 8%
Sugars 21g
Protein 4g 8%
Vitamin A 2%
Vitamin C 2%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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I would be grateful if you shared this recipe 🙂

Reader Interactions

Comments

  1. 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

    • 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

  2. 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

    • 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

  3. 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

  4. 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

    • 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

  5. 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

  6. 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

  10. 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

  12. 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

  14. 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

  15. 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

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