These gluten free lemon curd 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!
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I created these gluten free filled 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 :-).
I didn't expect him to devour all of the gluten free cupcakes. When his sister came home from school, she was so mad.
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. If you love cupcakes, wait until you try this Gluten Free Coconut Cupcakes recipe!
Why these cupcakes are great:
These delicious gluten free cupcakes are made with an incredible lemon filling for cupcakes. We scoop out the middles of these cupcakes making a place for creamy lemon curd. If you haven't had cupcakes filled with lemon curd, you must give this recipe a try!!
Top them with a thick and creamy buttercream frosting and you have cupcakes that are perfect for any occasion!!
What you need to make these:
- Gluten free flour blend - If your blend doesn't contain Xanthan or Guar Gum, you will need to add 1 tsp.
- Pure vanilla extract - I do not recommend using imitation vanilla.
- Coconut milk - I used coconut milk but other dairy-free kinds of milk will work.
- Shredded coconut - Use unsweetened.
Recipe step by step directions:
Step 1: First, add your dry ingredients to a bowl and whisk to blend.
What gluten free flour blend is best?
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Step 2: Add the wet ingredients to a bowl. Whisk together the wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and mix until "just mixed".
If you overmix your batter, your cupcakes will be denser and not as light and fluffy!
Step 4: Use paper liners and fill each ¾ filled with cupcake batter. Bake at 350º F for 18-20 minutes.
Allow the cupcakes to cool on a cooling rack while you make the frosting. These gluten free coconut cupcakes are moist and delicious. Lemon and coconut flavors combine in every bite :-).
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 is perfect for scooping out middles and it allows you to add a uniform amount of filling inside each cupcake hole.
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 these lemon filled cupcakes with frosting and enjoy!!
Expert Tips and Recipe FAQ:
Although I don't recommend using a standing mixer, many do prefer it. I find a standing mixer turns out denser baked goods because it removes the air bubbles from mixing the batter. If you do use one, you will want to add your wet ingredients first. Turn off the mixer and then slowly mix in the dry ingredients.
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.
The cupcakes themselves are dairy free. To make a dairy-free frosting, use vegan butter.
These cupcakes will keep up to 3 days in the refrigerator. Make sure to store them in an air-tight container.
Fun filling ideas:
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 piñata cupcake.
- Vanilla pudding
- Your favorite jams like raspberry or strawberry
More Gluten Free Cupcake Recipes to Try:
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Gluten Free Lemon Curd Coconut Cupcakes
- 3 large eggs
- 1 ¼ cups coconut milk
- 2 cups gluten free flour blend
- 1 cup organic sugar
- 2 teaspoons baking powder
- dash salt
- ½ 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
- ½ cup butter softened
- optional 1 teaspoon coconut extract
- ⅓ 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 ¾ 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.
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(*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!)