These gluten free lemon filled cupcakes are a delicious treat that my son loved. Deliciously moist vanilla cupcakes filled with lemon curd and topped off with a vanilla coconut buttercream frosting. I promise you will want to make this recipe over and over again!
Lemon Filled Cupcakes
I created these gluten free coconut cupcakes for my lunch group, Ladies Who Lunch. I try to attend at least once a month, and I was so excited to try out a new dessert recipe on the ladies. I even tried to be nice and I purposefully left 3 extra cupcakes, one for Mr. Fearless Dining and each child on the kitchen counter.
At least that was how it was supposed to work.
It was a Wednesday, and that is early dismissal day at school. My son came home and promptly ate two of the cupcakes….and part of the third. I couldn’t believe he did that :-). These were one of the best gluten free cupcakes I have made to date and nobody in the family got to try them. This is one of the reasons I remade this recipe recently.
To hear this story, you have to understand, I am not the type to limit what he eats. He eats really well (and often!) and is as skinny as a rail. But he stepped over an invisible line when he ate his sister’s cupcake.
I didn’t expect him to devour all of the gluten free cupcakes. When his sister came home from school, she was so mad. She did get her revenge by buying a box of gluten free girl scout cookies (with her own money) and then ate them in front of her brother. I did try to tell her to be the bigger person and share, but it didn’t go very well. TEENAGERS!!
If you like fancy, you can also make this cupcake recipe into a cupcake bouquet like in this recipe.
(*This post was updated from an older post I wrote in February 2016. I reshot the pictures and added a lot more details in the instructions on how to make these cupcakes. You can see a huge difference in the new and old pictures!)
Well, I am hoping you like these gluten free lemon curd stuffed coconut cupcakes as much as my son did!
These gluten free lemon filled cupcakes are so easy to make!!
How to make this gluten free lemon filled cupcakes recipe:
First, add your dry ingredients to a bowl and whisk to blend.
Can you use a standing mixer to make this cupcake recipe?
Feel free to use a standing mixer. You will want to add your wet ingredients first. Turn off the mixer and then slowly mix in the dry ingredients.
Whisk together the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until “just mixed”.
Cupcake batter tip: If you overmix your batter, your cupcakes will be denser and not as light and fluffy!
Use paper liners and fill each 3/4 filled with cupcake batter. Bake at 350F degrees for 18-20 minutes.
How do you know when the cupcakes are baked?
I like to use the toothpick test. Insert a clean toothpick into the center of the cupcakes. If the toothpick comes back clean, the cupcakes are done baking. If there is batter or crumbs on the toothpick, bake an additional 4-5 minutes.
Allow the cupcakes to cool on a cooling rack while you make the frosting.
How do you fill cupcakes?
Filling cupcakes is much easier than you may think. If you have been reading my blog for a long time, you know I love kitchen gadgets.
Have you seen this fun new kitchen gadget? It lets you easily scoop out the middle of a cupcake to add a filling. It was an add on item at Amazon for about $4 so I decided to give it a try. It is perfect for scooping out middles and it allows you to add a uniform amount of filling inside each cupcake hole.
Homemade Lemon Curd
I wish I could say we used lemons from our lemon tree for this recipe, but unfortunately, I have yet to make my own homemade lemon curd. It is on my very large to-do list, but for now, I would recommend buying a lemon curd or making one with this lemon curd recipe.
Top with frosting and these are hard to resist!!
What else can you fill these cupcakes with?
There are so many tasty ways to fill these gluten free cupcakes. I love the lemon curd, but here are some additional ideas to try:
- Fill with M&Ms for a surprise cupcake.
- Vanilla pudding
- Your favorite jams like raspberry or strawberry
Do you have that favorite kid snack that makes your kids do funny things like this?
Want to top these cupcakes with a frosting flower? Watch this flower piping tutorial video that will show you how!
More Gluten Free Cupcake Recipes to Try:
You may also like this delicious Gluten Free Lemon Layer Cake recipe because it has delicious lemon curd between each layer.
(*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.)
- 3 large eggs
- 1 1/4 cups coconut milk
- 2 cups gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup organic sugar
- 2 teaspoons baking powder
- dash salt
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- lemon curd, for filling
- For Frosting:
- 2 cups powdered sugar
- 2-3 tablespoons water, add two and see if you need another
- 1/2 cup butter, softened
- (optional 1 teaspoon coconut extract)
- 1/3 cup shredded coconut for sprinkling on top
- Preheat the oven to 350 degrees.
- In a mixer, add all wet ingredients and mix for 2 minutes.
- Reduce speed and add dry ingredients slowly.
- Mix well.
- Put paper liners into a muffin tin and fill 3/4 the way with batter.
- Bake for 20 minutes until done.
- Remove and put on cooling rack.
- Use scooper to remove the center of each cupcake.
- Fill each hole with lemon curd.
- In a mixer, add frosting ingredients and mix.
- Spread onto each cupcake.
There are affiliate links in my posts. As an Amazon Associate, I earn from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 371 Total Fat: 16g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 71mg Sodium: 172mg Carbohydrates: 54g Fiber: 1g Sugar: 34g Protein: 5g
Appetizer: Paleo Lettuce Wraps with Chili Dipping Sauce