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.
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