These gluten free lemon curd filled cupcakes are a delicious treat that my son loves. 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 for the ladies. I even tried to be nice, and I purposefully left three 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 was an early dismissal day at school. My son came home and promptly ate two 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 some 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!
Reader Rave
I made the vanilla cupcakes for my 8-year-old grandson, who has to avoid so many of his favorite foods, but these were a hit! He was going to an off-season Pee Wee baseball pool party for his team, so gluten free pizza and these cupcakes for him to take. I made a buttercream frosting using monk fruit sweetener since we have to cut down on sugar. I used less sugar in his cupcakes, too! So glad I found Fearless Dining because I’ve wasted a lot of expensive ingredients trying to find recipes that were fit to eat.” Carol M.,
Allergen Information:
This cupcake recipe is gluten-free, soy-free, oat-free, and nut-free. The cupcakes themselves are dairy-free, but you must use plant-based butter for the frosting.
For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!! (And if lemons are your thing, then don’t miss these amazing Gluten Free Lemon Desserts recipes!!
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 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours. Other blends should work, but you may need to tweak the batter moisture levels if you use a different blend. If your blend doesn’t contain Xanthan or Guar Gum, you will need to add 3/4 tsp.
- Baking Powder – Use aluminum-free baking powder.
- Coconut Oil – Or another cooking oil.
- Butter – Use unsalted butter for the frosting.
- Pure Vanilla Extract – I do not recommend using imitation vanilla.
- Non-Dairy Milk – I used coconut milk, but other dairy-free or regular milk will work.
- Shredded Coconut – Use unsweetened.
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a bowl. If your coconut oil is hard, please microwave it for 20 seconds to soften it. Whisk together the wet ingredients.
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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 less light and fluffy!
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Use parchment paper cupcake liners and fill each 3/4 filled with cupcake batter. Bake at 350º F for 20-22 minutes. 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 batter or crumbs are on the toothpick, bake an additional 4-5 minutes.
Step 5: 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 homemade lemon curd. It is on my extensive to-do list, but I recommend buying a lemon curd or making homemade lemon curd. Top these lemon-filled cupcakes with frosting, and enjoy!!
Frequently Asked Questions:
Although I don’t recommend using a standing mixer, many prefer it. 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.
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 airtight 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.
- Nutella
- Vanilla pudding
- Your favorite jams like raspberry or strawberry
More Gluten Free Cupcake Recipes:
You may also love these Gluten Free Vanilla Cupcakes and these Gluten Free Chocolate Cupcakes recipes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Lemon Curd Coconut Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a stand mixer, add a paddle attachment and mix 3 large eggs, 1 1/4 cups coconut milk, 1/2 cup room temperature unsalted butter, and 1 teaspoon pure vanilla extract. Mix for 45 seconds until blended.
- In a large mixing bowl, combine 2 cups gluten free flour blend, 1 cup organic sugar, 1 teaspoon baking soda, and a dash salt. Whisk to blend. Slowly add the dry ingredients to the mixer.
- Mix well.
- Put paper liners into a muffin tin and fill each section 3/4 of the way with batter.
- Bake the cupcakes for 20 minutes until done. To test for doneness, insert a toothpick into a cupcake. If the toothpick comes out clean, the cupcakes are finished baking. If you see crumbs or batter, the cupcakes need to be baked longer.
- Remove the cupcake pan from the pan and put the cakes on a cooling rack. Let the cupcakes sit in the pan for 5 minutes, then gently remove each from the pan and place them onto the cooling rack. Do not frost the cupcakes until they are fully cooled.
- Use a cupcake scooper to remove the center of each cupcake.
- Fill each hole with lemon curd.
- In a stand mixer with a whisk attachment, add 2 cups powdered sugar, 2-3 tablespoons water, 1/2 cup unsalted butter (room temperature), and optional coconut extract. Whip until the ingredients are creamy.
- Spread or pipe the frosting onto each cupcake. Sprinkle with shredded coconut.
Nutrition
Notes
- I tested this recipe with Bob’s Red Mill 1:1 flour blend. Other blends should work. Keep an eye on the moisture level of the batter. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- If your flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- If you prefer, you can also mix the cupcake batter in mixing bowls.
- Store leftover cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
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.
Tried this recipe?
Let us know how it was!
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!
These cupcakes were amazing! My non-GF friends loved them too. Once the frosting is made, decorate the cupcakes with it right away so the frosting does not separate.
I am so glad you and your friends loved these cupcakes. Thank you so much for coming back to let me know!
Sorry if this a foolish question but do you use coconut milk from a can or the refrigerated kind in a box? Love your recipes and can’t wait to try this one, perfect for spring! Thank’s so much, Linda
Hi Linda, I do not use canned for this recipe, you can use almond or coconut milk (from the refrigerated section of the grocery store.) Thank you so much.
I just made these today. I have had a gluten allergy for several years and I fear baking something I know won’t taste good. Well I thought after reading the recipe for the cupcakes, and lemon curd, I would try them. I can’t believe how great that they are. So moist, and I really didn’t want to put the lemon curd in them. So, after thinking about it, I did add the curd, but left off the coconut on top. I love them and so does my grandson, that is not gluten free. I used King Author 1 to 1 gluten free flour to make mine. I will keep this recipe and make them several times, and thank you so much for sharing.
You made my week Lisa, thank you so much for coming back to tell me you liked this recipe :-). I am so glad you like it.
First, these are absolutely gorgeous cupcakes! And, I’m really loving that gadget because my kids have been asking to make filled cupcakes, and this would be perfect. Honestly, I’m laughing at the story because my kids are exactly the same way. Exactly!