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–+ servings
Three lemon cupcakes on a plate. They are frosted and topped with lemon sprinkles.

Gluten Free Lemon Cupcakes with Lemonade Icing

Sandi Gaertner
Easy light and fluffy gluten free lemon cupcakes with a lemonade icing.
4.77 from 26 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 people
Calories 256 kcal

Ingredients
  

  • 2 ¼ cup gluten free flour blend * see note
  • 1 teaspoon baking soda
  • 1 ¼ cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 ¼ cups almond milk * see note
  • ¼ cup coconut oil melted

Frosting:

  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest to top cupcakes with
  • ½ cup unsalted butter Softened, use dairy-free butter if you are dairy-free
  • Optional: 3-5 drops of yellow food coloring

Instructions
 

  • Preheat the oven to 350º F. Be sure that the oven rack is in the middle setting.
  • Line a cupcake tin with paper cupcake liners. I like to use parchment paper liners so the cupakes don't stick to the paper.
  • In a large bowl, add all of the dry ingredients.
  • Whisk to blend these ingredients.
  • In a medium bowl, add all of the wet ingredients and whisk to blend them all together.
  • Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. This will help to keep your cupcakes light and fluffy.
  • Use a large cookie scoop to add the batter to each cupcake liner. Fill each cup about 3/4 full. Try not to overfill the batter or your cupcakes can rise too high.
  • Sprinkle the top of each cupcake with lemon zest.
  • Bake for 20-25 minutes until done. (*See note to test if they are fully baked)
  • Allow the cupcakes to cool on a wire cooling rack.
  • Mix all of the frosting ingredients in a stand mixer. Use the whisk attachment to make this frosting really fluffy.

Notes

  1. I have tested this recipe with two gluten free flour blends. King Arthur Measure for Measure GF Blend and Bob's Red Mill 1 to 1 GF Blend. This does not mean they are the only two that work for this recipe. It just means I haven't tested all of the gluten free flour blends out there.
  2. If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon to the dry ingredients. For gum-free, use my DIY Gluten Free Flour Blend.
  3. Mix your cupcake batter for light and fluffy cupcakes until it is barely mixed; it will help make your cupcakes lighter and fluffier.
  4. To test to see if your cupcakes are done baking, insert a toothpick into a cupcake. if the toothpick comes out clean, your cupcakes are finished baking. If you see batter or crumbs, you will need to bake them a little longer.
  5. You can top these cupcakes with the icing in the recipe or frost them with buttercream frosting.
  6. These cupcakes will keep fresh for up to 3 days in an air-tight container in the refrigerator. You can also freeze them in a freezer bag for up to 4  months.

SPECIAL NOTE

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.

Nutrition

Serving: 1gCalories: 256kcalCarbohydrates: 48gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 41mgSodium: 51mgPotassium: 86mgFiber: 2gSugar: 32gVitamin A: 59IUVitamin C: 2mgCalcium: 81mgIron: 1mg
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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.