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!

Three lemon filled cupcakes topped with buttercream frosting.

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 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., Facebook comment

Allergen Information:

This cupcake recipe is gluten-free, soy-free, oat-free, and nut-free. The cupcakes themselves are dairy-free, but you will need to use plant-based butter for the frosting.

The top view looking down on a lemon filled cupcake.

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!!

Photos of the lemon filled cupcakes ingredients.

Ingredient Notes:

  • 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 and Salt – Use aluminum-free baking powder.
  • Sugar – Use cane sugar.
  • 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 Directions:

The dry ingredients in a bowl.

Step 1: Add your dry ingredients to a large mixing bowl and whisk to blend.

The wet ingredients in a bowl whisked.

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.

Pouring wet ingredients into the dry 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 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.

A muffin tin filled with cupcake batter ready to bake.

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.

The cupcakes with the middles removed.

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.

Filling cupcakes with 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 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!!

A cupcake cut in half so you can see the lemon curd filling.

Recipe FAQ:

Can you use a standing mixer?

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.

Can you make these dairy-free?

The cupcakes themselves are dairy-free. To make a dairy-free frosting, use vegan butter.

How long will these cupcakes keepfresh?

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.
  • Nutella
  • Vanilla pudding
  • Your favorite jams like raspberry or strawberry
A cupcake with the cupcake wrapper peeled back.

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 helps others know that this recipe is delicious. Thank you!

Gluten Free Lemon Curd Coconut Cupcakes

Sandi Gaertner
Easy lemon curd filled gluten free cupcakes with coconut frosting
4.84 from 18 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 cupcakes
Calories 371 kcal



  • 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 unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • lemon curd for filling


  • 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
  • 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.


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


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 371kcalCarbohydrates: 54gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 4gCholesterol: 71mgSodium: 172mgFiber: 1gSugar: 34g
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

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!

4.84 from 18 votes (17 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

  2. 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

    1. 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.

  3. 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.

    1. 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.

  4. These cupcakes look so perfect! Love the coconut frosting you used for these! And the lemon curd surprise in the center is wonderful!

  5. Ooh what a fabulous flavour combination, I’ve never thought to put lemon curd together with coconut but I can imagine it’s really good:-)

  6. Omg is that a male thing? I mean, my brother did that to me and my sister all the time! So unfair lol! I love lemon in gluten free cakes so I could do with one of these (or two lol). Thanks for the recipe! 🙂

    1. LOL, would love to hear how you got back at your brother Whitney. My daughter would love some advice 🙂

  7. I have 3 boys, two of whom do exactly what your son did – they inhale every dessert I make, haha! These cupcakes look so good, I love lemon curd!

  8. 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!

  9. I love this post Sandi! I was laughing as I read about your son eating the cupcakes… I raised 4 sons, and this was a regular occurence at our house 🙂 These really do look like fabulous cupcakes, and I’m going to have to keep an eye out for that little tool!

  10. Dear Sandi, your cupcakes look marvelous! I love the coconut and lemon together….a wonderful Spring treat for Easter. xo, Catherine

  11. What a creative way to add some zip to the cupcakes (hidden lemon curd:)! IF you’ve ever heard of poke cake, this is kind of the same thing, but with a cupcake. I don’t blame your son for eating more than 2, though I sympathize with your efforts to keep your teenagers civilized.

  12. They worked 😉 And Haha! No way!!! I have the same cupcake filler thing I’ve been playing with!!! JUst made my baking even more fun…and exciting for the eaters 😉