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 resource guide!!
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??)
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.
I hope you enjoy this easy gluten free and dairy free lemon cupcake recipe.
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.
More Delicious Lemon Dessert Recipes to Try:
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Things You Need To Make This Delicious Lemon Cupcake Recipe:
- An easy muffin pan ensures your cupcakes are cooked evenly.
- This gluten free flour guarantees these cupcakes are light and fluffy.
How To Make Gluten Free Lemon Cupcakes:
Gluten Free Lemon Cupcakes with Lemonade Icing
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
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount 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
More Tasty Gluten Free Desserts To Try!
-
- Thin Mint Chocolate Truffles
-
- GF Peach Cobbler
-
- Lemon Layer Cake
-
- GF M&M Monster Cookies
-
- GF Butterfinger Cheesecake Brownies
-
- GF Lime Bars
-
- Lemon Curd Stuffed Cupcakes
-
- GF Eggnog Cupcakes
-
- GF Pumpkin Butterfinger Cupcakes
One more delicious dessert…because you can never have enough dessert!
Gluten Free French Apple Cakes
myra
May 13, 2019 at 5:46 pmhi,
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!
Sandi Gaertner
May 13, 2019 at 6:57 pmHi Myra, you want to melt the coconut oil first :-). I do this in the microwave.
Tiffany Barnes
May 25, 2019 at 6:08 pmIs it 1/4 c melted coconut oil or 1/4 c coconut oil measured first, then melted?
Sandi Gaertner
May 25, 2019 at 7:30 pmHi Tiffany, that is the melted amount.
Tiffany Barnes
May 25, 2019 at 8:08 pmThank 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
May 27, 2019 at 10:31 amHi 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.
Deeanna
February 13, 2019 at 8:57 pmDo 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!
Sandi Gaertner
February 13, 2019 at 9:59 pmHi 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.
Marsha
January 17, 2019 at 11:52 amThese cupcakes look absolutely delicious!
Sandi Gaertner
January 17, 2019 at 4:45 pmThank you so much Marsha 🙂
lisa
January 17, 2019 at 8:34 amThese are perfect for a brunch I’m planning with some friends who are staying away from gluten! Can’t wait to taste them!
Sandi Gaertner
January 17, 2019 at 10:08 amI hope you like them as much as we do Lisa, thanks for stopping by.
Kamala
August 20, 2018 at 8:30 amHi
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!
Sandi Gaertner
August 20, 2018 at 9:14 amHi 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 🙂
Marcy Johnson
April 6, 2019 at 5:35 pmWill using regular milk (2%) make any dramatic changes or can it be used interchangeably?
Sandi Gaertner
April 7, 2019 at 1:24 pmHi Marcy, regular milk should be fine.
Kristi Geere
February 28, 2017 at 10:34 amHi 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!
Sandi Gaertner
February 28, 2017 at 10:48 amHi 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
Tiffany
October 7, 2016 at 3:32 pmHi 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 🙂
Sandi Gaertner
October 7, 2016 at 9:02 pmHi Tiffany, I used coconut milk from a can. I hope your daughter has a great birthday 🙂
Jan Reikowsky
September 10, 2016 at 7:45 amHi! 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!
Sandi Gaertner
September 10, 2016 at 8:25 amHi 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 🙂
Kelly
March 9, 2016 at 3:50 pmHello, 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 ?
Sandi Gaertner
March 10, 2016 at 10:44 amHi 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 🙂
Laura
May 11, 2015 at 4:43 pmI 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?
Sandi Gaertner
May 11, 2015 at 6:50 pmHi Laura, I ended up with 15 cupcakes with this recipe. I hope you have a great birthday party!!
Julia @ Swirls and Spice
April 1, 2015 at 10:37 pmSpringtime = lemon time! Love these cupcakes!
Cassidy @ Cassidy's Craveable Creations
April 1, 2015 at 6:26 amYou have the best looking recipes!! Thanks for linking up again at Gluten Free Wednesdays 🙂
Sandi Gaertner
April 1, 2015 at 10:14 amThank you Cassidy 🙂
Arman @ thebigmansworld
April 1, 2015 at 1:04 amSandi. 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.
Sandi Gaertner
April 1, 2015 at 10:19 amLOL stop by anytime 🙂 Also, check out my database of Bay Area restaurants’ safe gluten handling procedures on my site.
Jeanne Leder
March 31, 2015 at 7:33 pmYUM! 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?
Sandi Gaertner
March 31, 2015 at 7:38 pmHi Jeanne, I think Meyer lemons will be fine if she doesn’t react to those. Thank you 🙂
Gwen @simplyhealthyfamily
March 31, 2015 at 4:41 pmI 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!
Sandi Gaertner
March 31, 2015 at 6:37 pmWell, if you are in the Bay Area…I can send lemons your way 🙂
Barb
March 31, 2015 at 12:05 pmWhy 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.
Sandi Gaertner
March 31, 2015 at 1:28 pmWhat a fabulous idea…thank you Barb!
Patricia @ Grab a Plate
March 31, 2015 at 9:17 amI love these lovelies! Our lemons are almost gone, but would be great to grab a few more for these cupcakes!
Leah
March 31, 2015 at 6:43 amA 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.
Sandi Gaertner
March 31, 2015 at 9:15 amWish I could send some…it is almost comical at this point how many lemons we have.
Catherine
March 30, 2015 at 9:45 pmDear 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
Sandi Gaertner
March 31, 2015 at 9:15 amThank you Catherine 🙂
Sarah
March 30, 2015 at 3:54 pmWhat a beautiful cupcake. We love anything lemon around here, I can’t wait to try these!
Sandi Gaertner
March 30, 2015 at 4:26 pmThank you Sarah 🙂
Elle @ Only Taste Matters
March 30, 2015 at 12:41 pmYou have no need to apologize because you can never have to many lemon recipes. These look like a fantastic start!
Sandi Gaertner
March 30, 2015 at 3:40 pmThank you Elle…need any lemons?
Nicole Neverman
March 30, 2015 at 12:30 pmThese cupcakes sound absolutely delightful! Love the almond and coconut milk combination 🙂
Sandi Gaertner
March 30, 2015 at 3:40 pmThank you Nicole 🙂
peter @feedyoursoultoo
March 30, 2015 at 10:39 amBeautiful. Love the lemon.
Sandi Gaertner
March 30, 2015 at 11:04 amThank you Peter 🙂
Kim @ 2justByou
March 30, 2015 at 10:22 amI’m such a huge lemon fan! These look fabulous.
Sandi Gaertner
March 30, 2015 at 11:04 amThank you Kim. Wish you were closer so I could pawn some lemons off on you 🙂
Dan from Platter Talk
March 30, 2015 at 10:21 amThese beauties could not look any better or more delicious; stellar job on yet another tantalizing post!
Sandi Gaertner
March 30, 2015 at 11:04 amThank you Dan 🙂
Erren @ Erren's Kitchen
March 30, 2015 at 10:08 amThese look amazing! Thanks so much for sharing! 🙂
Linda (Meal Planning Maven)
March 30, 2015 at 10:07 amYour cupcakes are absolutely beautiful and perfect for spring celebrations!
Sandi Gaertner
March 30, 2015 at 11:05 amThank you Linda…want some lemons??