why make this recipe
Gluten-Free Lemon Cupcakes with Lemon Frosting are a delightful treat for anyone who loves the fresh, zesty flavor of lemons. Whether you have dietary restrictions or simply prefer to avoid gluten, these cupcakes pack all the deliciousness you crave. With their light texture and sweet-tart frosting, they are perfect for birthday parties, celebrations, or just a nice afternoon snack. Plus, they are simple to make, making them an ideal choice for bakers of all skill levels.
how to make Gluten-Free Lemon Cupcakes
Ingredients
For the Cupcakes:
- 1/2 cup milk (I use unsweetened almond milk)
- 3 Tablespoons fresh lemon juice
- 3/4 cup sugar (150 grams)
- 2 Tablespoons fresh lemon zest (about 2 lemons’ worth)
- 1/2 cup avocado oil (can substitute melted coconut oil, butter, or vegan butter)
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4-1/2 teaspoon lemon extract
- 1 3/4 cup gluten-free measure-for-measure flour (210 grams)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Lemon Simple Syrup:
- 1 Tablespoon sugar
- 2 Tablespoons lemon juice
For the Lemon Frosting:
- 1 cup butter or vegan butter, softened to room temperature (2 sticks/226 grams)
- 2 teaspoons fresh lemon zest
- 1/2 teaspoon vanilla extract
- Pinch salt (less than 1/8 teaspoon)
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons milk (I use unsweetened almond milk)
- 3-3 1/2 cups powdered sugar (360-420 grams)
Directions
For the Gluten-Free Lemon Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the milk and lemon juice. Let it sit for about 5 minutes to sour the milk.
- In another bowl, whisk together the sugar, lemon zest, and avocado oil until well mixed.
- Add the eggs, vanilla extract, and lemon extract to the mixture. Beat until smooth and creamy.
- Gradually add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
For the Lemon Simple Syrup:
- In a small saucepan, combine sugar and lemon juice. Heat over low heat until the sugar dissolves.
- Let it cool before using.
For the Lemon Frosting:
- In a bowl, beat the softened butter until creamy.
- Add lemon zest, vanilla extract, salt, lemon juice, and milk. Mix well.
- Gradually add powdered sugar until the frosting reaches your desired consistency.
how to serve Gluten-Free Lemon Cupcakes
Once the cupcakes are cool, drizzle them with the lemon simple syrup for added moisture. Then, generously pipe or spread the lemon frosting on top. These cupcakes are perfect for serving at parties, or you can enjoy them quietly at home with a cup of tea.
how to store Gluten-Free Lemon Cupcakes
Store gluten-free lemon cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, consider freezing them without frosting. Simply thaw and frost before serving.
tips to make Gluten-Free Lemon Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stop once the dry ingredients are just combined with the wet ingredients.
- Adjust the sweetness of the frosting by adding more powdered sugar if you prefer it sweeter.
- Use fresh lemons for zest and juice to get the brightest flavor.
variation
If you want to try something different, consider adding poppy seeds to the batter for a lemon-poppy seed version. You can also top these cupcakes with fresh berries or a dusting of powdered sugar for a colorful look.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular flour if you do not have dietary restrictions.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes in advance. Just frost them right before serving for best results.
Is it possible to make these cupcakes vegan?
Yes, you can substitute eggs with flax eggs or applesauce and use vegan butter to make the recipe entirely plant-based.
Gluten-Free Lemon Cupcakes
Ingredients
For the Cupcakes
- 1/2 cup milk (unsweetened almond milk)
- 3 Tbsp fresh lemon juice
- 3/4 cup sugar (150 grams)
- 2 Tbsp fresh lemon zest (about 2 lemons’ worth)
- 1/2 cup avocado oil (can substitute melted coconut oil, butter, or vegan butter)
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4-1/2 tsp lemon extract
- 1 3/4 cup gluten-free measure-for-measure flour (210 grams)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
For the Lemon Simple Syrup
- 1 Tbsp sugar
- 2 Tbsp lemon juice
For the Lemon Frosting
- 1 cup butter or vegan butter, softened (2 sticks/226 grams)
- 2 tsp fresh lemon zest
- 1/2 tsp vanilla extract
- Pinch salt (less than 1/8 teaspoon)
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk (unsweetened almond milk)
- 3-3 1/2 cups powdered sugar (360-420 grams)
Instructions
For the Gluten-Free Lemon Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the milk and lemon juice. Let it sit for about 5 minutes to sour the milk.
- In another bowl, whisk together the sugar, lemon zest, and avocado oil until well mixed.
- Add the eggs, vanilla extract, and lemon extract to the mixture. Beat until smooth and creamy.
- Gradually add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
For the Lemon Simple Syrup
- In a small saucepan, combine sugar and lemon juice. Heat over low heat until the sugar dissolves.
- Let it cool before using.
For the Lemon Frosting
- In a bowl, beat the softened butter until creamy.
- Add lemon zest, vanilla extract, salt, lemon juice, and milk. Mix well.
- Gradually add powdered sugar until the frosting reaches your desired consistency.