Easy Gluten Free Lemon Filled Cupcakes

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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!

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!!

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 :-).

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!

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!

Instructions:

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.

Can you use a standing mixer?

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 350 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.

These gluten free coconut cupcakes are moist and delicious. Lemon and coconut flavors combine in every bite :-).

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.

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!!

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 cupcake.
• Nutella
• 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 love these Gluten Free Vanilla Cupcakes and these Gluten Free Chocolate Cupcakes recipes.

You may also like this delicious Gluten Free Lemon Layer Cake recipe because it has delicious lemon curd between each layer.

Continue to Content

📋 Recipe

Gluten Free Lemon Curd Coconut Cupcakes

Yield: 16 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Easy lemon curd filled gluten free cupcakes with coconut frosting

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Ingredients

• 3 large eggs
• 1 1/4 cups coconut milk
• 2 cups gluten free flour blend
• 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

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixer, add all wet ingredients and mix for 2 minutes.
3. Reduce speed and add dry ingredients slowly.
4. Mix well.
5. Put paper liners into a muffin tin and fill 3/4 the way with batter.
6. Bake for 20 minutes until done.
7. Remove and put on cooling rack.
8. Use scooper to remove the center of each cupcake.
9. Fill each hole with lemon curd.
10. In a mixer, add frosting ingredients and mix.
11. Spread onto each cupcake.

Notes

(*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)

Recommended Products

There are affiliate links in my posts. As an Amazon Associate, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound
• 
  Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 172mgCarbohydrates: 54gFiber: 1gSugar: 34gProtein: 5g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

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