These gluten-free lemon cupcakes are packed with lemon flavor and just the right amount of sweetness. They are made with simple ingredients like gluten-free flour, sugar, oil, eggs, real lemon, and milk. I have spent 10 years perfecting this recipe so you get soft and fluffy cupcakes every time. Serve them for birthdays, summer parties, or at any special occasion.
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These are the cupcakes my daughter wants me to make for every birthday party. She loves the fresh sweet tart lemon flavor of these homemade cupcakes. They are also dairy-free with the icing, or you can make the frosting dairy-free using plant-based butter.
These cupcakes are one of my favorite ways to use fresh lemons from our tree. There is something about walking into the backyard and picking a lemon to use. These cupcakes are great for a birthday party, bake sale, or any celebration.
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.
A Note From My Kitchen
I first created this recipe 10 years ago for my daughter’s birthday. Since then, I have tweaked it a few times over the years to make it even better.
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 wanted. If your flour blend seems dry, try adding an extra tablespoon of milk. Always use fresh lemon zest; it really does make a difference!
Ingredient Notes and Easy Swaps:
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 Measure for Measure. Both work well for structure and moisture. Other blends will work, but you may need to tweak moisture levels. If your batter seems thick, add more milk, and if your batter seems watery, add more flour. Every flour blend varies. To learn more, read Why Gluten-Free Flour Blends Vary.
- Binder – 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. Read Why You Need a Binder in Gluten-Free Baking to learn more.
- Baking Soda – This gives the best rise in acidic recipes.
- Eggs – Use large, room-temperature eggs.
- Lemons – Use fresh lemon juice and zest. The zest adds depth and natural lemon oil that helps the 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.
- 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.
How to Make Gluten-Free Lemon Cupcakes (Step-By-Step)
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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!
If you love fruity cupcakes, try my Gluten-Free Peach Cupcakes recipe!
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, gradually increasing 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.
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.
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 may have either not baked them long enough, used too much butter or oil, or added too much liquid. Every gluten-free flour blend has a unique starch-to-grain ratio, which 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 would 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!)
Equipment
- Whisk
- zester
- juicer
- cupcake pan
Ingredients
- 2 ¼ cup gluten free flour blend * see note
- 1 teaspoon baking soda
- 1 ¼ cup cane sugar
- ⅛ teaspoon salt
- 3 large eggs
- 1 cup non-dairy milk * see note (Plus 1-2 TBSP as needed)
- ¼ cup light oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Frosting:
- 3 cups powdered sugar
- 3-4 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup unsalted butter Softened, use dairy-free butter if you are dairy-free
Icing:
- 1 1/2 cups of powdered sugar
- 2 tablespoons of lemon juice
Instructions
- 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.
Frosting
- 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.
Icing
- If you prefer to make an icing glaze, whisk the icing ingredients together and drizzle over the cooled cupcakes.
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.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition 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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
