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.
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.
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
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,
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.