You are going to love these simple, from scratch, Gluten-Free Lemon Cupcakes. This bakery-style cupcake is tender and has the perfect amount of lemon.
If you are looking for more gluten free cupcake recipes you might like my gluten free chocolate cupcakes. For more desserts check out my Gluten Free Desserts Recipes.
Gluten Free Lemon Cupcakes
These gluten-free lemon cupcakes are wonderful and will melt in your mouth. They are topped with a fluffy lemon butter cream frosting, adding just the right amount of tang for anyone who loves lemon desserts.
I originally posted this gluten-free cupcake recipe in April of 2014. My photography has improved by leaps and bounds over the past years, and I am having so much fun redoing photos for my recipes. I really want the photos to show you how wonderful these Gluten-Free Lemon Cupcakes are.
When I originally posted this recipe, I only took one photo. Over the years I've learned that people eat with their eyes, meaning the more photos the better! Within reason, of course.
Have you ever been to site that has ten to fifteen photos on each page? That's a bit too much for even me. I like to have three or four different shots of the recipe, showing different angles. And because that's what I like, I tend to now include three or four photos of the recipe in the post. If you don't want to see my lovely photos, simply scroll down.
These gluten-free lemon cupcakes are one of my all-time favorite gluten-free cupcake recipes. They are simple, fresh, and I just love the burst of lemon flavor you get with them.
Is lemon juice and lemon extract the same?
It's not the same. Lemon juice is acidic and can't be replaced with extract which is usually alcohol based. Similarly, fresh lemon juice and bottled juice react differently. In many cases bottled lemon juice causes batter to get rubbery. If a recipe calls for fresh lemon juice, use fresh lemon juice or you risk ruining the batter.
The Best Gluten-Free Lemon Cupcakes
These Gluten-Free Lemon Cupcakes are MAGICAL! They have just the right amount of lemon that leaves you with a sweet and tangy finish and the frosting is second to none. Every time I bring these cupcakes to a party or a BBQ people tell me how refreshing they are.
Kids fight over them. Adults dive for them as soon as the plate hits the counter. I am lucky my family even lets me take them out of the house. Maybe it's because lemon is such a happy flavor, or maybe it's because lemons are yellow and yellow is a bright color, but lemon anything is a favorite of mine.
Just in case you were wondering, these cupcakes are neighbor tested and approved.
How to make gluten-free lemon cupcakes
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes. First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn't turn out. Other than the dairy substitute, I haven't tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix. When you are beating the oil, sugar, and eggs you'll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise. Once you add your flour mixture, you'll only want to beat until combined. Beating any longer will cause the batter to stiffen.
Why did my gluten-free lemon cupcakes explode?
First off, you may have overfilled the cupcake wells. Never fill more then ¾ of the way full, and it's best to stick to around ⅔'s of the way full. I use a ¼ measuring cup to fill mine. Another reason could be that you added too much leavening agent, or that you are at higher elevation. Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
These tips are relevant to most cupcake recipes, not just these Gluten-Free Lemon Cupcakes.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour it but I don't have the ingredient weights for all my recipes yet.
What other milk can I use?
For this recipe I used almond milk, which is a dairy-free milk. You can use regular milk or you milk of choice.
Gluten-Free Lemon Cupcake Variations
Dairy-Free
This recipe is already dairy-free friendly. Use almond milk, oat milk, or coconut milk in place of regular milk. Use a dairy-free butter substitute in the frosting.
Vegan
Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). Use dairy-free milk and vegan butter in the frosting. Texture will be slightly denser but still delicious.
Lemon Poppy Seed
Add 1 tablespoon of poppy seeds to the batter along with the dry ingredients. No other changes needed.
Mini Cupcakes
Use a mini muffin tin and fill each well about ⅔ full. Reduce bake time to 10 to 12 minutes. Check for doneness with a toothpick. Makes approximately 36 mini cupcakes.
Lemon Cream Cheese Frosting
Swap the lemon buttercream for lemon cream cheese frosting by beating 8 oz softened cream cheese with 2 tablespoons butter, 2 cups powdered sugar, and 1 tablespoon fresh lemon juice until fluffy.
Freezing and Make-Ahead
Bake and cool cupcakes completely before freezing. Store unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 1 to 2 hours, then frost before serving. Frosted cupcakes can be refrigerated for up to 4 days.
Lemon cupcakes made with traditional all-purpose flour are not gluten free. This recipe uses a gluten-free flour blend specifically so people with celiac disease or gluten sensitivity can enjoy them safely.
A 1-to-1 gluten-free flour blend that already contains xanthan gum works best. Bob's Red Mill 1-to-1 and King Arthur Measure for Measure are both reliable options for this recipe.
Fresh lemon juice is strongly recommended. Bottled lemon juice lacks the volatile acids in fresh juice and can cause the batter to turn rubbery. The same applies to lemon extract, which is alcohol-based and does not behave the same way in batter.
The most common cause is overfilling the cupcake wells. Fill each well no more than ⅔ full. At higher elevations, baking powder works harder than at sea level — try cutting the amount in half if you are baking above 3,500 feet.
If your gluten-free flour blend already contains xanthan gum, do not add more. If your blend does not contain it, add ¼ teaspoon per cup of flour. Leaving it out entirely may result in cupcakes that crumble.
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Yes. Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost before serving.
Yes. Use a mini muffin tin, fill each well about ⅔ full, and reduce the bake time to 10 to 12 minutes. Check with a toothpick for doneness. The recipe makes approximately 36 mini cupcakes.
Frequently Asked Questions
Are lemon cupcakes gluten free?
What gluten-free flour works best for cupcakes?
Can I use bottled lemon juice instead of fresh?
Why did my gluten-free cupcakes explode or overflow?
Can I make these cupcakes without xanthan gum?
How do I store gluten-free lemon cupcakes?
Can I freeze gluten-free lemon cupcakes?
Can I make mini gluten-free lemon cupcakes?
If you like these gluten-free lemon cupcakes you might also like my Gluten-Free Vanilla Cupcakes. If you make this recipe please stop back by and let me know what you thought.
Did you make these gluten free lemon cupcakes? Please stop back by and let me know what you thought in the comments below.
Gluten-Free Lemon Cupcakes
You are going to love these simple, from scratch, Gluten-Free Lemon Cupcakes.
Ingredients
For the cupcakes:
- 1 ¼ cups gluten-free flour (I used Bob's Red Mill 1-to-1 gluten-free flour)
- 1 ½ teaspoons gluten-free baking powder
- ¼ teaspoon salt
- ½ cup oil
- ¾ cup sugar
- 2 large eggs
- 1 tablespoon gluten-free vanilla extract
- ¼ cup fresh lemon juice (from 1 medium lemon, not lemon juice from a bottle)
- 1 tablespoon lemon zest (from the same lemon)
- ½ cup milk (or dairy-free milk)
For the frosting:
- ½ cup butter (1 stick), room temperature (or dairy-free butter)
- 4 cups powdered sugar
- 2 tablespoons of lemon juice (or 1 teaspoon lemon extract)
- 3-4 tablespoons milk (or dairy-free milk), as needed
Instructions
- For the cupcakes: Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
- In a medium mixing bowl, whisk flour, baking powder, and salt; set aside.
- In a large mixing bowl, with an electric beater, beat oil and sugar for one minute. Add eggs one at a time, beating in between each egg. Stir in vanilla extract, lemon juice, and lemon zest.
- Add the flour mixture and milk to the wet ingredients and mix just till combined. Don’t over mix!
- Divide batter among liners, filling ⅔ full (about ¼ cup of batter per cupcake).
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For the frosting: Beat butter until creamy. Add lemon juice or extract and beat till combined. Beat in 1 cup of powdered sugar at a time until it’s all added, alternating with 1 tablespoon of milk. Add more or less milk for desired consistency.
- Store cupcakes in an airtight container at room temperature for up to four days.
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Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 416Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 188mgCarbohydrates: 61gFiber: 1gSugar: 49gProtein: 3g
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
chrystal
Hello Stacey! I'm so glad you enjoyed them. Your version with strawberry icing sounds wonderful!
All the best,
Chrystal
Bev
Absolutely DELICIOUS!!! These came out SO moist! Thank you!!
chrystal
Hi Bev,
Thank you for letting me know 🙂 So glad they turned out!
Best,
Chrystal
Annita
These look sooooo delicious. How many cupcakes does the recipe make?
chrystal
This recipe makes 12. 🙂
Amber
12 for the lemon, but the chocolate upcake recipe from this site makes 24. They're both excellent; moist but not crumbly and with wonderful flavor.
chrystal
Hi Amber,
Thank you for stopping by and letting me know you like both cakes 🙂
Best,
Chrystal
Queta Reynolds
I made these last night and they are a hit. I am not a big lemon person, but these are delicious, the lemon is not over powering!!! Thank you for sharing your recipes. Trying the Gluten Free Lime Mojito ones next!!!
chrystal
Hi Queta,
Thank you so much for stopping by and letting me know you loved them!
Best,
Chrystal
Natalie
These cupcakes look so good! I love lemon cupcakes ♥
Kortney
Oh I would love to see the original pictures to see how your photography has changed/improved. These are truly the perfect sunny cupcake 😀
chrystal
Haha. It was just one small photo of a cupcake outside on the patio 😉 Nothing glamorous.
Best,
Chrystal
Amanda
I am a big lemon person. I can't wait to try this recipe. The blackberry on top is the perfect bit of bling for these cupcakes!
Nicole Dawson
I can't believe how light and fluffy these cupcakes look. I'm wishing I had one right now.
Celeste Noland
I love all your cupcakes and muffins, they turn out amazing every time! Can't wait to try these!
Kelly
I love lemon and these little cupcakes look like the best bite! It's a perfect spring treat.
Andrea
These cupcakes look soo good. I am into everything with lemon and I really like the frosting. Cannot wait to give them a try 🙂
Cindy
I made these for my daughter’s birthday...they are delicious! One question is it normal for the cupcake liner to be wet next day? My first time to make gluten free cupcakes
chrystal
Hi Cindy,
I am so glad you like them! Sometimes the liner will be moist the next day depending on the weather/moisture in the air, if you put them in a container when they were warm, etc. It's nothing to worry about. Hope that helps!
Best,
Chrystal
Kristina
ahh, these are stunning! I love lemon, I cannot wait to try this one!
Kaila (The Wanderlust Celiac)
I love the lemon flavor in the cupcakes, including the use of zest. They're decorated so beautifully as well. Each one is it's own masterpiece!
Patricia
In this recipe you specify all purpose gluten free flour. Can I use bob red mill 1.1 gluten free flour.
chrystal
Hi Patricia, for the all purpose, it's a link to my gluten-free flour blend. You can also use bob's red mill 1-to-1 in this recipe. It works really well 🙂
Best,
Chrystal
Amanda
Could the oil be coconut oil? Could the sugar be coconut sugar?
chrystal
Hi Amanda,
You can use coconut oil, but I haven't tried coconut sugar in these cupcakes yet.
Best,
Chrystal
Heather
Would these cupcakes work as filled cupcakes? I’m wanting to do lemon cupcakes with lemon curd filling and a cream cheese frosting.
chrystal
Hi Heather,
Yes, you can add filling to these cupcakes 🙂
Best,
Chrystal
Heather
Have you tried freezing these? Would it lock in moisture like with a regular cake?
chrystal
Hi Heather,
These cupcakes freeze well 🙂 It does lock in the moisture.
Best,
Chrystal
April
I was tasked with making six dozen GF cupcakes for a catering job I was helping with this weekend since our usual chef was incapacitated following a surgery. We already had raspberry cream cheese frosting, so our chef suggested that a lemon sponge would be perfect. This café usually offers GF desserts that I find less than delightful texture-wise and taste-wise. One of the staff asked me “couldn’t you make some regular cupcakes, too, with gluten?” I promised her that I would not serve a cupcake if it didn’t taste and feel like a cupcake, that I would bet she would have no idea it was GF if I didn’t tell her! The only problem? I’ve never made a lemon Gf cake! So I scoured recipes and found this one (honestly, it was my second choice—the first one called for xanthan which I didn’t think the café had.) It seemed promising, both your description and the photos were what I wanted. Still, I was cautious—I made one batch as a test. I tasted the cupcake while it was still warm. It seemed rather eggy, but it was definitely not heavy nor did it have the weird aftertaste GF baked goods often have. I decided eggy was better than nothing, and went ahead to make the other 5 dozen cupcakes. This morning as I packed the cupcakes to take to the event, I had four that wouldn’t fit in the containers. I decided to eat one, and oh my goodness!!! They were perfect! The eggy-ness was totally gone, the crumb was beautiful, delicate, light, moist little cakes of the perfect amount of lemon! There was absolutely no way anybody would think these GF cupcakes after one bite! In fact, several people did come back to the serving table to confirm that they were GF!
I apologize for the long post, but I had to explain how much was riding on the success of these cupcakes! (And our usual chef kept the recipe for future use!). Thank you!
chrystal
Hi April,
Thank you so much for taking the time to let me know that they were a hit 🙂
All my best,
Chrystal
Helen
Can you advise what kind if oil I can use? Thanks
chrystal
Hi Helen,
You can use vegetable oil or avocado oil in this recipe. I haven't tried coconut oil in it yet.
Best,
Chrystal
Heather
Would this recipe work as a cake? BTW, I made the cupcakes and filled them with lemon curd and they were a HUGE hit! Really hoping this will work as a cake
chrystal
Hi Heather,
I'm so glad you like it! I have a cake version, that is slightly different, at https://www.glutenfreepalate.com/gluten-free-lemon-cake/
Thank you for stopping by and leaving a review.
Best,
Chrystal
Karin
Have you made them as mini cupcakes? I was wondering how long to bake them?
chrystal
Hi Karen,
If you make mini cupcakes, I would start with 9 minutes and watch for doneness. Depending on the size of your mini cupcake pan, they should take up to 13 minutes.
Best,
Chrystal
Erin
Hi,
Do you know if substituting margarine for the oil would work?
chrystal
Hi Erin,
I haven't tried margarine in this recipe. I'm not sure how it would work. Sorry I couldn't be more help.
Best,
Chrystal
Selin
Hello Chyristal,
I came upon your recipie on Pinterest. First I was gping to do the vanilla bean cupcake but saw this lemon version and give it a try. OMG ! I want to give you a real hug. I love when people give accurate delicious recipies..
This cupcake was a surprise for my motherinlaw who started to eat gluten free and it is slowly growing on me too. And these cupcakes turn out super yummy. I cannot wait to see their face tonight when they eat theae birthdy cupcakes and realise it is glutenfree and yummy..
Thanks a million..
Love from London
Selin
chrystal
Hi Selin,
Thank you so much for stopping by and letting me know you love these cupcakes. Your comment made my day! I recommend trying my vanilla ones too, next time you bake. They are a favorite as well.
Hugs,
Chrystal
Martha
I made these today as a test for my daughter’s wedding. I am doing a variety of desserts and these will be mini. They are delicious!! In your pictures the cake is very white. Mine is very yellow. I used organic canola oil and can’t think of a reason mine are not white. Just wondering. It doesn’t matter I guess, but I know she would like them pure white. Thanks for a delicious gluten free option. It rarely happens.
chrystal
I am so glad you like them. Thank you for stopping by to let me know. Yes, it's okay if yours are more yellow than mine. Sometimes the eggs are darker and creature an orange color to the cake.
Best,
Chrystal
Karen
These were amazing. Took them to our ladies weekend and they were gone in no time. I did have leftover frosting and was wondering if I could freeze it. I used goat butter and milk in my frosting as I'm allergic to cow's protein.
chrystal
Hi Karen,
I am so glad you liked them! I haven't used goat butter and milk in frosting, so I'm not sure how well it would freeze in the frosting. If you do freeze it, when you are ready to use it bring it to room temperature and whip it a little.
Best,
Chrystal
GG
These cupcakes were oily. Did I do something wrong? Thanks.
chrystal
Hi GG,
These cupcakes shouldn't have been oily. Did you use fresh lemon juice (not bottled)? Sometimes bottled lemon juice creates a reaction that causes baked goods to gummy or oily. Also what flour blend did you use?
Best,
Chrystal
Norma J. S.
Hi Chrystal. I made a test batch of the cupcakes before making them for a desert party this summer. I used NOT from concentrate lemon juice (from Italy) and not the bottled one. Honestly I was a bit lazy. The cupcakes taste wonderful but the centers are a tad gummy. I couldn't figure it out until I read this comment and your reply. This summer I will make them with the real thing! Thank you for the recipe and for responding to each of the comments. Norma
chrystal
Hi Norma,
Thank you for stopping by! Yes, using bottled lemon juice can cause it to be gummy because of the acidity level and how its processed. It's best to use real lemon juice.
All my best,
Chrystal
Liz
Hi there! Looking forward to making these for Easter. How much lemon juice is needed for the frosting? It didn’t state how much to use for frosting
chrystal
Hi Liz,
The ingredients for the frosting is right under the cupcake ingredients 🙂 It states how much, 2 tablespoons or juice. There is a lemon extract option too. Hope that helps.
Best,
Chrystal
Ken Pearce
Made your recipe for gluten free lemon cupcakes this afternoon to see how they come out. Came out great! Probably one of the better gluten free recipes I have used over the past 4-5 years. Since we live at 6,500 feet of elevation I made four changes to your recipe. They included temperature, baking powder, liquid and sugar. Cupcakes came out nice and light with a very nice texture and only slightly moist. Thank you! I will probably make them again for my piano class some day. Sincerely, Ken, an 84 year old baker person.
chrystal
Hi Ken,
I am so glad you liked it and were able to make it work at your elevation. Thank you for stopping by to share. Have a great weekend!
Best,
Chrystal
Som
Can I substitute flax eggs for the eggs.
chrystal
Hi Som,
I haven't tried or tested using flax eggs for eggs in this recipe myself.
Best,
Chrystal
Batoul
Hi! I found this recipe suddenly and was wondering if these could be made with non-gluten free ingredients?
chrystal
Yes, you can use flour in this recipe.
Best,
Chrystal
Michelle
Hi. did u ever try this? I’d also like to substitute the eggs.
chrystal
I haven't tried an egg replacer in this recipe but in some of my other cupcake recipes I've used Bob's Red Mill egg replacer. I'm not sure how it would turn out in this cupcake recipe due to the acidity from the lemon.
Best,
Chrystal
Lauren Terwilliger
I used the Bob’s Red Mill egg replacer powder and it was perfect!
chrystal
So glad! Thanks for sharing.
Best,
Chrystal
Kim
These were amazing. Delicious and came together quickly! 10 stars!
chrystal
Awe, thank you so much Kim! I'm glad you liked them.
Best,
Chrystal
Brenda Norton
Hi Chrystal,
My grandson has to eat gluten free so I've been really trying to find some good recipes for him. Hands down, your recipes are the best I've found. I make your strawberry shortcakes on a regular basis for all of us. We prefer them to ones made with regular flour. Do you think I can make a loaf out of your lemon cupcakes? I know you have a lemon bread recipe but I like the fact that your muffin recipe calls for lemon juice.
Thank you,
Brenda
chrystal
Hi Brenda,
I'm so glad you like my recipes. My strawberry shortcake is a favorite among many. I haven't tried making a loaf out of my lemon cupcakes. My lemon bread uses fresh lemon too, so maybe check that out again and see if you're interested in making it.
Best,
Chrystal
Audra
Can a sugar substitute be used in for this recipe? If so, what can be used and how much?
chrystal
Hi Audra,
I haven't tried a sugar substitute in this recipe.
Best,
Chrystal
Janie
Excellent! Wondering, though, if you’ve ever made them with butter instead of the oil.
chrystal
Hi Janie,
I'm so glad you liked these gluten free lemon cupcakes. I haven't tried making them with melted butter. I'd imagine the texture would be a bit heavier and the crumb slightly different, but still amazing. I'd use unsalted butter.
Best,
Chrystal
Jennifer
Hi I am just wondering if this cupcake recipe can be made into a cake?
chrystal
Hi Jennifer,
I have a lemon cake recipe that is similar.
Best,
Chrystal
Mary
What type. Of oil do you use
chrystal
I use canola oil or avocado oil.
Best,
Chrystal
Gloria
These were the best gluten free (and perhaps even with gluten) cupcakes I've ever had! We used 3/4 cup of almond flour and 1/2 cup of coconut flour, and a tad over 1 tbs of the lemon zest. I'd recommend this recipe to anyone, including those who eat gluten (like me). I made these because my mother-in-law is celiac, but I would make them regardless. So yummy!
chrystal
Hi Gloria,
I am so glad you loved these gluten free lemon cupcakes. Thank you for sharing what flours you used.
Best,
Chrystal
Leslie
Thank you, Chrystal! These are delicious. Finally, I can make a GF cupcake that tastes like a real cupcake. I used the Pillsbury GF all-purpose flour blend with 1% Lactaid milk. They came out great!! I cut the frosting recipe in half because I don't like a great deal of frosting. Even cutting the recipe in half I had more than enough for 12 cupcakes.
I can't wait to try your other cupcake recipes. I'll never waste money on the GF cupcake mixes that you can buy in the grocery store. This recipe is sooooo much better.
chrystal
Hello Leslie,
I am so glad you like these cupcakes! Thanks for sharing what you used. I don't buy mixes either. If you ever wanted to you could mix up the dry ingredients and store them in a jar as your "mix".
Happy baking!
Best,
Chrystal
Chloe
It is delicious and my family loves it especially my mother who is GF
chrystal
I'm so glad! Thank you for stopping by to let me know.
Best,
Chrystal
Pat
I only have coconut flour now can I use that for this recipe and how much would I use?
chrystal
Hi Pat,
Coconut flour doesn't work as a 1-to-1 for gluten free flour. I'm not sure how much you would use in this recipe. Sorry I can't be more help.
Best,
Chrystal
brenda walker
Hey, just wondering how many cupcakes this recipe makes? My son is having a bday party! Thanks so much...
chrystal
Hi Brenda,
This recipes makes 12 cupcakes.
Best,
Chrystal
Ellie
If I wanted to add blueberries in, would I have to reduce the amount of liquid to avoid them getting too wet/soggy?
They look delicous!
chrystal
Hi Ellie,
You don't need to reduce the amount of liquid. I've added blueberries to cupcakes before with no problem.
Best,
Chrystal
Kelli
These look amazing! My daughter has requested lemon raspberry cupcakes for her 7th birthday in a couple weeks. I do not want to mess with your recipe, as I know it is perfect as written. But I wanted to get your opinion about whether you think it would work to add sieved freeze dried raspberry powder to the batter...and if so, do I need to add more liquid? I live in Colorado and typically need to add a bit more liquid to my batters in general. I would appreciate your input! Thank you for what you do!
chrystal
HI Kelli,
Happy 7th birthday to your daughter! I haven't personally tried adding in freeze dried fruit powders. Sorry I can't be more help.
Best,
Chrystal
Mara
If I wanted to have a 9x13 cake or two 9 inch rounds, would I double this recipe? It looks so delicious!!
chrystal
Hi Mara,
You can double this recipe, or look up "lemon cake" on my site. I have a different recipe for cake 🙂
Best,
Chrystal
Lindsey
Hi,
for the frosting, did you use salted or unsalted butter?
chrystal
Hi Lindsey,
You can use either salted or unsalted.
Best,
Chrystal
Marla
I made the GF lemon cup cakes today but forgot the almond milk. They still turned out fluffy and wonderful? Even without the 1/2 c milk I got 13 cupcakes using a 1/4 measuring cup for each.
My question is, what does the almond milk add?
chrystal
That's great that it still turned out! The milk helps combine the ingredients, it helps with the texture, and it adds to the sweetness.
Best,
Chrystal
Chris
I saw that the recipe called for milk, but in the direction instructions I didn’t see where to add the milk (other than the frosting.) Did I miss something?
Chris
Nevermind. I’ve now seen where it goes. Ooops. Sorry
Janie
These were excellent and you’d never know they were gluten free. And I am a serious baker! Thank you for your great website!
chrystal
I am so glad you like them.
Best,
Chrystal
Grace
Just made these for mother's day and they are fantastic. I'm not a very experienced gluten free baker (I'm only 15), but they came out really nice. I did a dairy free frosting too which was delicious. Thanks for the great recipe!
chrystal
I’m so glad you like them. Thank you for letting me know.
Trevor
Made these and they were Ah-Mazing! Curious if I could do them with an all purpose flour as opposed to the Bob's Red Mill I did when doing this recipe the first few times?
Trevor
For a non gf version is what I mean
chrystal
You should be able to make them with a non gluten free flour, but I haven't tried it myself.
Best,
Chrystal
Vania
I made these today. Before I to adding milk, I decided that song it would make it far too liquid for cupcake mixture, so I left out out. They still turned out perfectly, which is a bit confusing! Maybe it was so liquidy because a used really large eggs?
chrystal
I am so glad you liked them. Yes, if you use extra large eggs it adds more moisture.
Best,
Chrystal
Christina Fast
Could I use coconut oil instead maybe? Thank you !
chrystal
Yes, you can use melted and cooled coconut oil.
Best,
Chrystal
Ashley Reddy
Hi, can I use almond flour for this recipe in the same quantity as gluten free flour?
chrystal
Hi Ashley,
Almond flour works very differently in recipes and it won't work in this recipe. You can google paleo lemon cake and you should find one that uses lemon. I'll add a paleo lemon cake to my list of recipes to make.
Best,
Chrystal
Susan Hogsett
i struggle with GF baking But these cupcakes were easy & delicious I scooped out the middle of the cupcakes & put in some of my Mother in-law's homemade lemon jelly. Topped with the frosting & they were a hit!! Thanks for the recipe!!
chrystal
I am so glad you liked them Susan. I hope you find many more gluten free recipes that you love.
Best,
Chrystal
Whoops!
hi,
I’m not sure what I did wrong but these turned out kind of a cookie dough consistency... any ideas what I might’ve done? I’m still quite new to baking haha.
chrystal
Can you tell me which flour blend you used and what lemon juice (fresh or bottled)?
Best,
Chrystal
Priya
Thank you for this recipe Chrystal.
I halved it to make just 6 cupcakes (without frosting) and it worked a treat.
I found the cupcakes to be slightly drier the next day? Any idea what can be done to make cupcake slightly moist? more milk or lemon juice?
Other than that really happy with the recipe.
chrystal
I am so glad you loved it. Thank you for letting me know and for sharing that you halved it. They shouldn't be dry the next day. Try pulling them out of the oven a minute or two earlier. Cupcakes keep cooking for a couple minutes after you pull them out of the oven. Also, frosting helps retain moisture, it might be that leaving off the frosting is also causing it to dry out quicker.
Best,
Chrystal
Marilyn
Hi Chrystal,
I hope you're doing well. Can I make these Lemon Cupcakes with your DIY Homemade Gluten Free Flour that doesn't have Xanthan Gum? Thank you so much!
Take care,
Marilyn
chrystal
Hi Marilyn,
Yes, you can use my gluten free flour blend to make these cupcakes. You don't need to add xanthan gum. I hope that helps. Happy Holidays!
Best,
Chrystal
Bette Stalsberg
Is it possible to freeze these cupcakes before frosting them? Then frost them after letting them come to room temperature on the day you want to serve them? Thanks.
chrystal
Yes, you can freeze the cupcakes. I recommend frosting them after you defrost the cupcakes and are ready to serve them.
Best,
Chrystal
C, Shakeshaft
How big is a cup measurement in ounces and grams, or does it not matter what size cup is used. We are in England and we go by weight etc. Thanks. Chris.
chrystal
I am working on converting my recipes to grams 🙂 For this recipe the flour blend I use is 180g. for 1 and 1/4 cups.
Kamillia
I made this as my first ever gluten free recipe, man they are so good! Although, I only had enough batter for 10 cupcakes, even though I used the 1/4th cup and 2/3rds method? Oh well, I plan on doubling the recipe next time lol!
Also, my frosting was grainy and way too liquidy. Any tips there?
Thank you so much!
chrystal
I am so glad you like them. For the frosting, add less lemon juice and see if that helps.
Best,
Chrystal
Aline
I plan to make these cupcakes tomorrow. I have been baking GF for a few months trying out different recipes and love lemon. I have two questions. I have non-stick cupcake pans and wondered if I still needed to use the paper cupcake wrappers? Also, most recipes say to leave in pan 5 minutes before removing them to a rack. Do I put the item on the top of the hot stove (so it continues to cook) as I would with non-GF? Thank you.
chrystal
You should be able to use your non-stick pan without papers. Watch the cooking time as the direct contact may bake them quicker. Since you are making them directly in the pan (no papers), I'd let them cook for 10 minutes, then run a soft rubber spatula around the edges before you transfer them to a cooling rack on the counter. You can leave the pan on the stovetop while they cool, before you transfer them.
Best,
Chrystal
Allie
Can you still make these without lemon zest?
chrystal
Yes, you can.
Best,
Chrystal
Kathy
Help! My cupcakes were a flop. I used the same flour and followed directions exactly but the cupcakes were spongy, rose then fell and stuck to the paper terribly. I had to throw them out. The batter seemed awfully runny and I wondered if the 1 1/4 cup of flour was correct. Any idea on what happened? I want to try your champagne cupcakes but don't want to make the same mistake.
chrystal
Hi Kathy,
When you say you used the same flour, what brand and bag color did you use? Also, are you at a higher elevation?
Best,
Chrystal
Hannah O'Dunlaing
Hi I’m going to make these in two weeks and was wondering if the eggs/milk or any other ingredients should be at room temperature or if everything should be straight from the fridge? I didn’t see any notes on this! Thanks! 🙂
chrystal
It's best to start with room temp ingredients, but you can use eggs and milk that are cold.
Best,
Chrystal
R
Update : just made them and they were done and perfect at exactly ten minutes.
Rachel
We made these cupcakes with vanilla frosting and filled them with homemade strawberry syrup. We called them strawberry lemonade cupcakes and they were devoured!
Whitetiger443
Yes if you want them to be adorable and never trust nonstick pans they never work.
Emily VP
Hi, I apologize if I have overlooked it, but what kind of oil? Vegetable? The ingredient list doesn't specify. Thank you!
chrystal
We like to use vegetable oil or avocado oil. You can also use melted and cooled coconut oil.
Best,
Chrystal
Shannon
Hi Chrystal.. I just tried these.. I used coconut oil, and i used coconut sugar.. the cupcakes turned out very rubbery? not cake texture at all.. where did I go wrong? Please help.
chrystal
Hi Shannon,
I haven't used both coconut sugar and coconut oil in this recipe, it could have been that. What flour blend did you use?
Kathy Benziger
I posted that I had trouble on September 2 with this recipe and you asked what flour I used and it was Bob's Red Mill 1 to 1. I'm not at a higher elevation. Do you think I didn't beat it long enough? I've been baking gluten free for many years but am learning how to use these 1 to 1 flours.
chrystal
Hi Kathy,
You don't need to mix that batter for too long, but you do need to mix it long enough to add air bubbles. Also, for the lemon cupcakes, it's important to use fresh lemon juice, not bottled, as the bottled juice has a different acidic structure.
I hope that helps.
Best,
Chrystal
Hana
Can you use coconut sugar instead?
Wendy Stoltz
Hi Hana,
Another reader used coconut sugar and coconut oil and they came out rubbery. I am not sure as i have not tested it myself. Let us know if you do.
Madisynn
These look beautiful and delicious!! I'm on cupcake duty for a baby shower in about a month, and the couple is gluten free so I'm planning to use this recipe. However, I'm vegan so I don't buy eggs - do you have any tips or recommendations for how to make these also egg-free? I'll probably test this recipe out once or twice before the actual baby shower, so I can give an update on which egg replacements I used and how they turned out. Just wondering if you recommend any starting points!
chrystal
You can start with using chia egg and whip them with an electric mixer to add a little air. You might also try aquafaba. Just note, I haven't tried these in this recipe. I do have a vegan chocolate cupcake recipe, if you want to try that.
Best,
Chrystal
Chris Colin
Love these lemon cupcakes! My daughter and her fiancé are getting married this fall and will be having a traditional wedding cake, but I have been told I must make these for the celiac folks which includes myself, my twin sister, the maid of honour and best man! I've already experimented by freezing them fully iced, then taking them out to thaw in the refrigerator and they taste perfectly fresh. They're so good I might have to make a bit extra for the people who are going to be jealous watching us enjoy them! (BTW, I've tried many of your recipes and you are by far the best gluten free baking blogger I've found. I haven't had a failure yet!) Thank you!
chrystal
You are very welcome! I a so glad you like them. Congrats to your daughter and her fiancé!
Best,
Chrystal
Hope
Perhaps this is a silly question, but are these standard or mini cupcakes? Just looking at the ingredient list, I wonder about the volume to make 12 cupcakes ♀️
chrystal
This makes 12 standard sized cupcakes.
Best,
Chrystal
Krystal
These are the best cupcakes I have had! They beat any gluten cupcake I have had. Thank you for the recipe! I will.be making these again for sure!!!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Ruth
I have also used grapeseeed oil and they turned out amazing.
Maya
Do you have any tips for mixing by hand? Ex. whisk or fork, consistency, etc. I don't have an electric mixer unfortunately.
chrystal
Hi Maya,
If you mix by hand, use a whisk.
Best,
Chrystal
Ellen
will this recipe work also if I want to make a cake and use a cake pan?
chrystal
Hi Ellen,
I haven't personally tried this recipe as a cake but I do have a separate recipe for lemon cake, that's a little different from this one.
Best,
Chrystal
Gayle
Can I use your gf flour blend #1 and add xanthum gum to make these cupcakes? I always prefer to use my homemade flour blends. Also can I use vegan margarine or shortening for the icing. I have to make them dairy free & gluten free.
Thank you
chrystal
Yes, you can use my flour blend #1 and add xanthan. Vegan butter or margarine will work for the frosting, but it may be a softer.
Best,
Chrystal
Jen
Hi, I was wondering if I want to make the frosting with cream cheese as well, would you recommend 1/4 cup butter & 1/4 cup of cream cheese?
chrystal
Hi Jen,
You can use half butter and half cream cheese. I haven't tried lemon juice with cream cheese myself but lemon extract works well with cream cheese frosting and buttercream frosting.
Best,
Chrystal
Nanni
Hi,
I want to make half a dozen (6) cupcakes. Can I half the ingredient quantities?
chrystal
Yes, I recommend writing it out as half, that way there isn't anything accidently added as the full amount.
Best,
Chrystal
Gayle
I made them with your gluten free flour blend & xanthum gum. They were delicious! I will make these cupcakes often.
Abbie
Would these work with the white rice flour blend from what the fork blog? I made these before with namaste flour and they were terrible. (Blaming the flour blend, your recipe looks amazing!)
chrystal
Sharon has two blend that use rice flour. If it's her all purpose with rice, tapioca and potato starch, yes it will work, it's similar to my blend. I definitely don't recommend the Namaste flour blend in any of my recipes, it doesn't taste the same and it doesn't yield good results.
Best,
Chrystal
Lauren
Hi there! I regularly make your Vanilla GF cupcakes (they're our absolute family favourite!), and they come out perfectly every time. I made these today for the first time, but a) I wasn't sure how long to mix after the additional of each egg, and b) when I added my dry to my wet the mixture was very lumpy, so I needed to mix more than I think I should have. They rose very well but then fell (still domed, just considerable sinking as they cooled!), and have a doughy texture I've never had with the vanilla ones. Was it overmixing that likely caused this? The other thing is that for your vanilla ones I use Dove's Plain Flour (no xantham in the blend) and add 1/4t of xantham gum and get perfect results. I did the same here - would it react with the acidity of the lemon in some unfavourable way? Other than the lemon zest and juice the recipes look very similar? Any help would be much appreciated!
chrystal
Hi Lauren,
It could have been that it was overmixed. You just want to mix this batter until it's combined. Also, I haven't personally used the Dove's flour mix, which has slightly different ingredients in it. Next time, mix just until combined (although there shouldn't be lumps) and then baked a couple minutes longer to see if that helps.
Best,
Chrystal
Cari White
You have oil in the ingredients. Most cakes use vegetable oil. Am I supposed to use vegetable oil?
Thanks
chrystal
Yes, vegetable oil works best in this recipe.
Best,
Chrystal
Patty Bizzo
I make a yummy lemon cake (not gluten free) and add white chocolate chips which everyone loves.
I have a few friends who are GF and I would like to make these cupcakes for them.
Can I add some white chocolate chips to this recipe?
chrystal
I haven't personally added chocolate chips, but it should work fine.
Best,
Chrystal
Rose
Which milk other than almond milk is good to substitute with?
Lindsay
You should be able to use any type of milk that you enjoy drinking. Almond, soy, oatmilk, or coconut milk will work. Thanks for stopping by!
Rachael C
Not great. I used cashew milk and canola oil. Not impressed at all. Gummy gooey texture. Gross earthy flavor. Such a waste. Don't use cashew milk, maybe don't use canola.
Lindsay
Hi Rachel, Thanks for stopping back and letting us know your experience. The ingredients you use can definitely affect the final outcome - it can sometimes take some trial and error to make substitutions with GF recipes. Read though the post and comments if you decide to try again, there are some great tips!
Minister of Recreation
I used coconut oil and the cupcakes were perfectly textured and so tasty. Thank you!
Lindsay
We are so glad you enjoyed them!
Tiffany
Do you have a preferred oil you use for this recipe?
Lindsay
Hi Tiffany, vegetable oil or canola oil is what I typically use. Enjoy!
Cindi
I made these and followed all directions. My question is do you have an idea of why these might separate from the liners? BTW I made your red velvet and everyone thought they were wonderful!!
Lindsay
Hi Cindy,
Sometimes if that happens it can mean that they are a bit overcooked. if the cupcakes are dry they can shrink and separate from the liners. Maybe reduce the cook time by a few minutes next time.
Amathist
Hi I’m 10 and I made these by myself. Super yum except only made 6.
Lindsay
Hi Chloe! That is so cool! I'm very impressed with you 🙂
Karen
Can you add blueberries to this recipe? If so, how much do you think to add?
Lindsay
Hi Karen! Yes, you'd be making sort of a mashup of this cupcake recipe and our gluten free blueberry cupcakes. I'd add 1 cup of fresh berries to this lemon cupcake recipe, or try the blueberry cupcakes and add lemon extract and lemon zest to the batter.
Candyce Egan
Should a regular grocery store have GF baking powder and GF baking soda? I've never noticed it. Would the outcome be bad if I didn't use GF ?Thank you!
Lindsay
Hi Candyce! If you are needing to avoid gluten, you should just check to be sure that all of your ingredients are gluten-free. Not all brands of these products are safe for people with celiac disease due to added ingredients or cross-contamination concerns. Arm and Hammer baking soda is gluten free, as is Clabber Girl baking soda.
Eileen
I see milk as an ingredient in the batter but don’t see where to add it? Does it go in with the wet or is it a typo to have it as an ingredient in the batter?
Wendy Stoltz
Hi Elieen, View step 4, the milk is added then.
Nancy
I made these cupcakes for my 18 year old's birthday celebration. One of the boys who came had brought his own GF brownie because he is gluten free and normally can't eat the dessert at any parties. His eyes lit up and he asked if he could have one when I said the cupcakes were gluten free. My son used not to like GF food, but he and all his friends loved these cupcakes. They had just the right amount of lemon and were super moist. I'm glad I doubled the recipe to have twice the number of cupcakes! Thanks for a great recipe!
Wendy Stoltz
Hi Nancy, oh wow, that is so special for the boy! Happy birthday to your child!
Rhonda
I followed this recipe to the letter except I only had the regular Red Bag of Bob's GF flour on hand (not the1:1). I used regular milk and fresh lemon juice. Turned out excellent! I was worried that the batter was a little thin but no worries at 20 minutes in the oven. Tip: Read all the great tips on this page before baking this (measuring, beating, gently mixing etc.) and if you're worried about the muffins sticking to the paper just very, very lightly spray the liners with Pam before adding the batter. These are freaking delicious and I will definitely double this recipe next time. Thank you for a great GF recipe!
Wendy Stoltz
Thanks Rhonda, so pleased you enjoyed it. Thanks for reading all the tips!
Rose
These cupcakes are amazing. Will definitely make these again.
Wendy Stoltz
Thank you Rose, appreciate your feedback!
Tracy
I need to make a gluten free lime cupcake, and was wondering if I can replace the lemon juice and zest with lime?
Wendy Stoltz
Yes, Tracy, you can definitely replace the lemon juice and zest with lime in the gluten-free lemon cupcake recipe to make lime cupcakes. Simply substitute the same amount of fresh lime juice and lime zest for the lemon juice and zest called for in the recipe. The lime flavor will add a refreshing twist to the cupcakes. Enjoy!
Jillian Bret
Hi, I made these with Bob's Red Mill 1:1 flour and they turned out spectacularly. I used avocado oil, superfine sugar and sicilian lemon juice (from a bottle - nice and tart). The tops are a bit caramalized and the inside so light and fluffy! In reading some people's comments, I wonder if they used Bob's All Purpose flour (which has bean flour in it) and not Bob's 1:1??? I had some home-made lemon curd to use up so I took a little core out of each cupcake and added 1 tsp. lemon curd to the centre of each cupcake before icing. Yum!I did follow your instructions to the letter and I am very, very happy with the results!
Wendy Stoltz
Thanks, Jilian. So pleased you enjoyed the recipe!
Mimi
These turned out AMAZING! I used canola oil, Bob’s red mill GF 1:1 flour, and soy milk for my milk. My gluten consuming friends were asking for seconds and were shocked to hear that these were gluten free. Will absolutely make again!
Wendy Stoltz
That's fantastic news, Mimi! I'm so glad the recipe turned out well, and your friends enjoyed the gluten-free muffins. It's always a great feeling when gluten-eating friends can't even tell the difference
Lucy
I tried these and had the same issues as a previous commenter. I thought the batter looked very thin, although I followed the recipe exactly and used Bob's Red Mill 1-1 flour. The cupcakes did not rise much, ( I could make 19 with the thin batter, filling 3/4 . Fortunately, they still tasted great. Other recipes I have used include a 1/4 tsp of xanathan gum, I was wondering if this might make a difference? Or should I try more flour so they look like a normal cupcake batter? Thanks
Wendy Stoltz
Hi Lucy,
You do not need to add xanthan gum as the product you used already has it. Let's troubleshoot how did you measure your flour?
Evelyn Sheppard
wondering if these can be made into a cake rather than cupcakes?
Wendy Stoltz
Hi Evelyn,
I haven't personally tried this recipe as a cake but I do have a separate recipe for lemon cake, that's a little different from this one.
Best,
Amy
Why did the cupcakes sink?!! I did follow the recipe exactly.
I hate baking but every year I bake for my daughter's birthday. Cupcakes every time. But she's been gluten free for 2 years and last year I elected to make a chocolate cupcake that turned out perfectly. But this sunk and it's only half filled even though I filled it about 3/4 of the way, measuring out a quarter cup.
I'm so discouraged
Right out of the oven, they don't seem very dense, But I'm worried how they will be after cooling. Any thoughts or suggestions?
Wendy Stoltz
Hi Amy,
I'm sorry to hear that your GF lemon cupcakes didn't turn out as expected. Baking can be challenging, especially when dealing with gluten-free recipes. There are a few common reasons why cupcakes might sink or not rise properly:
Leavening agents 0 Check the expiration date of your baking powder or baking soda. If they are expired or not fresh, they may not have the proper leavening power, leading to sinking cupcakes.
Overmixing - Gluten-free batters can be more delicate, and overmixing can lead to dense and sunken cupcakes. Mix the batter just until the ingredients are combined.
Oven temperature - Make sure your oven is calibrated correctly. An oven that runs too hot or too cold can affect the rise of the cupcakes.
Ingredients at room temperature - Cold ingredients might not mix evenly and affect the rise.
Too much moisture - Sometimes, too much liquid in the batter can cause sinking. Double-check the measurements of your wet ingredients.
Opening the oven door too early - Avoid opening the oven door during the baking process, especially in the early stages. Sudden temperature changes can cause sinking.
Let us know if the above helps.
Susan
I've had that problem before and started measuring flour, sugar etc in grams on a scale and my flops have improved. Most basic ingredient weights are online on various sites. The other suggestions are great too. My oven temp was way off.
Wendy Stoltz
Thanks for sharing Susan,
Karen
Shortly after these came out of the oven I couldn't resist and ate one. It was fantastic, without any frosting. Warm, moist, lemony bliss. I made them for a birthday party so let them cool, frosted, and refrigerated them til the next day. Fast forward the the birthday dinner, they looked great BUT were so much drier than my initial sample. Was this due to refrigerating? Would keeping them out at room temperature help? Advice?
Jim Markus
Oh no! Thanks for the comment. The challenge with storage is moisture loss. The best way to prevent it is to use airtight containers for overnight storage (or to store the batter and bake fresh). That should help minimize moisture loss during storage. Thanks for the question!
Linda Kraner
I wan to make these cupcakes. Do you let batter sit for 30 minutes like some gluten free recipes state that. Thank you
Wendy Stoltz
Hi Linda,
It is not required for this recipe. Some recipes recommend a resting period to improve hydration, texture, and reduce grittiness in the cupcakes, while others, like this one do not.
Antoinette
Can you freeze these cupcakes?
Wendy Stoltz
Hi Antoinette,
Yes you can. To freeze them, ensure they are completely cooled, and then wrap them individually in plastic wrap or place them in an airtight container. They can typically be frozen for up to 3 months. Thaw them at room temperature when you're ready to eat them.
Thanks
Natashia Otiso
Will avocado oil work for the oil in this recipe? I made them this summer and they turned out great but I think I used canola oil that time.
Wendy Stoltz
Hi Natashia,
Avocado oil is a suitable substitute for canola oil in many recipes, including baking, due to its mild flavor and high smoke point. It is often used as a healthier alternative to other cooking oils. While it may impart a very subtle avocado taste, it should not significantly alter the overall flavor of your lemon cupcakes. Avocado oil is known for its neutral taste and creamy texture, which can contribute to a moist and rich texture in baked goods. I must however note I have not tried it, if you do let us know.
Natashia Otiso
I made them with avocado oil tonight and they turned out perfect!
Wendy Stoltz
Thanks Natashia, we appreciate you sharing!
Heather
Thank you so much for your cupcake recipes. I made these lemon cupcakes for my daughter's wedding using lavender sugar. They were so good, and I received many compliments. I pointed them all back to your recipes. I have made the vanilla, lemon, and chocolate and all of them turned out fantastic. I'm excited to try the chai cupcakes next.
Wendy Stoltz
Hi Heather,
I'm thrilled to hear the lemon cupcakes were a hit at your daughter's wedding, especially with that unique twist of using lavender sugar. What a lovely idea! It's great that the vanilla and chocolate cupcakes turned out fantastic as well. I'm so glad you're enjoying the recipes and sharing them with others.
Thanks for sharing.
Dottie
Thank you! I was planning on making a GF Lemon Cake with Raspberry filling and Lemon buuttercream icing for Easter. My plan now is to make them as cupcakes.
Wendy Stoltz
Hi Dottie,
That is great, I hope everyone enjoyed them.
Thanks.
Alex
Have you tried substituting butter for the oil?
Wendy Stoltz
Hi Alex,
I haven't tried it myself, but substituting butter for oil in baking can definitely add a richer flavor to your cupcakes. Butter has less moisture compared to oil, so your cupcakes might turn out a bit denser and with a slightly different texture.
I hope that helps.
Sophia Johnson
What kind of oil do you use?
Jim Markus
We used vegetable oil for this recipe, but you can use any type of oil.
Christy
Have made these 2 times and they are OUTSTANDING! I am an avid baker and familiar with gluten free baking. I have a book of trusted recipes I use when baking for myself and other orders. These cupcakes are now at home in my recipe book. I made them exact to the recipe using canola oil, and organic coarse sugar. I did add 1 tbsp soaked poppy seeds. I used Mexican vanilla for the frosting!
I have one tip that I feel yields the best result: after mixing the wet ingredients (not including the almond milk) let it rest for 20min before mixing in the almond milk and combining with the dry ingredients. This did result in a better texture then when I did the recipe without letting the wet mix sit. Both times these cupcakes turned out amazing and perfectly domed! Thank you for this winner of recipe. For reference I am in central Alberta, my oven runs true to temp 😉
April Chase
Do you get the same results if you want to double the recipe for 24 cupcakes?
Jim Markus
Yes, that should work just fine. Just make sure to adjust cooking time if you bake all of them at the same time. I hope this helps!
Jess
I just made this recipe and the taste is amazing! The cupcakes had a really nice, soft texture, too! I did have an issue with the bottom of my cupcakes becoming oily, and honestly, they smelled like oil (I used soybean oil because that's all I had so that could be the issue.) I'm thinking of trying butter or ghee next time, but is there any way to combat the oilyness? I'm not much of a baker, so I apologize if this is a silly question, but what would happen if I added less oil? Would the cake just be dry?
Jim
Good question! If you smell the oil, you might need to replace your oil. I usually cook with olive oil, but even soybean oil shouldn't have much of a scent. Please let us know if you try it with butter or ghee though. We're always excited to hear about substitutions!
Tegan
If, like me, you find the batter is thick (like mashed potatoes thick) and think "well, maybe that's how the recipe works" it's definitely not the case. I thinned mine out with a little water but it wasn't enough. They came out looking more like scones than cupcakes. Haven't tried them yet so they could still be good but learn from my mistake!
Jim
It sounds like it might be overmixed. Sometimes that can make the batter extra thick. I hope they tasted great though!
Jen
My family LOVES this recipe. I make both in a square cake pan and cupcakes. Do you think doubled it would work in a Bundt pan?
Jim
Yes, but the cook time would change. Give it a few extra minutes. Please let us know how it goes with a bundt pan!
Jen
I just made this recipe for my husband to take to work on his birthday because a coworker has celiac. They are so delicious I don’t know if they will make it there! Thank you for the great recipe.
Jim
That's so great to hear. Happy birthday to your husband!
Alyssa
If I were to add blueberries into the batter, do you think I'd need to change anything to make it work? Hoping to make lemon blueberry cupcakes for my sister-in-law! Thanks!
Jim
It shouldn't change much! We've adjusted this recipe in several ways. Blueberries should be fine! I'd fold them in at the end just before portioning, so they don't break during mixing. And I'd stick with fresh blueberries over frozen. Please let us know how they turn out!
Margarite
Bake time for mini cupcakes?
Jim
Good question! We haven't tested mini cupcake pans, but shorter than the full size for sure. I'd check at about 10-12 minutes.
Tess
I have just put them in the oven but the batter is really thin, almost like really thick water. I did everything to the recipe, is this normal. Thanks Tess
Michelle
Me too. Just putting these in the oven . How did yours turn out ?