You are going to love this simple, from scratch, Gluten-Free Lemon Cupcake. This bakery-style cupcake is tender and has the perfect amount of lemon.
These 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 these cupcakes 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 orginally 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 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.
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.
Both those tips are relevant to most cupcake recipes, not just these Gluten-Free Lemon Cupcakes.