Lemon cupcakes have a way of brightening up any occasion, don’t they? If you’ve got a soft spot for that tangy, zesty flavor, these gluten-free lemon cupcakes will be your new go-to treat.

With every bite, you’ll taste the perfect balance of sweet and tart, all wrapped up in a fluffy, light texture.

The fresh lemon juice and zest bring the true lemon flavor forward, while the creamy, dairy-free lemon frosting adds just the right finishing touch.

These cupcakes are ideal for those who need to avoid gluten but still want to enjoy something that’s truly delicious and full of flavor.

Whether you’re baking for a special event or just a treat for yourself, these gluten-free lemon cupcakes are sure to please.

Gluten-Free Lemon Cupcakes Recipe

Ingredients

For The Cupcakes

• 2 ½ cups (400g) gluten-free 1:1 flour blend
• 3 teaspoons baking powder
• 1 teaspoon fine sea salt
• ½ teaspoon xanthan gum (skip if your gluten-free flour already contains it or if using regular flour)
• 1 ½ cups (300g) granulated sugar
• ⅔ cup (160g) dairy-free sour cream or plain yogurt
• ½ cup (118ml) canola oil or any vegetable oil
• 3 large eggs, room temperature
• ½ cup (118ml) freshly squeezed lemon juice
• ¼ cup (59ml) dairy-free milk (room temperature, such as almond or oat milk)
• 2 tablespoons lemon zest (about 2 lemons)
• 1 tablespoon vanilla extract

For The Lemon Cream Cheese Buttercream

• 1 cup (227g) cold dairy-free butter (such as coconut oil-based or margarine)
• 1 cup (227g) cold dairy-free cream cheese
• 6 cups (720g) powdered sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon fine sea salt
• Optional: gluten-free sprinkles

Instructions

For The Cupcakes

1. Preheat the oven to 350ºF (175ºC) and line two cupcake pans with paper liners (this makes 24 cupcakes).
2. In a large bowl or stand mixer, combine the sugar and lemon zest. Mix on high for 2 minutes until well combined.
3. Add the dairy-free sour cream (or yogurt), oil, eggs, lemon juice, dairy-free milk, and vanilla extract. Mix on high for another 2 minutes until smooth.
4. Gradually add the gluten-free flour, baking powder, salt, and xanthan gum (if using). Mix on low until the batter is just combined. Scrape down the sides of the bowl to ensure everything is mixed in.
5. Divide the batter evenly between the cupcake liners, filling each about ⅔ to ¾ full. Bake for 16-20 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
6. Let the cupcakes cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.

For The Lemon Cream Cheese Buttercream

1. In the bowl of a stand mixer, combine the cold dairy-free butter and cream cheese. Mix on high for about 10 minutes until light and fluffy.
2. Add the powdered sugar, lemon juice, and salt, mixing on low until smooth.
3. Increase the speed to high and mix for another 5 minutes until fluffy and fully combined. Scrape down the bowl as needed.
4. Chill the frosting in the refrigerator for 30 minutes before piping.

Assembling The Cupcakes

1. Fit a piping bag with a Wilton 1M piping tip. Fill the bag with the chilled buttercream.
2. Once the cupcakes are completely cool, start at the center of each cupcake and pipe the frosting in a spiral, moving outward and upward. Twist your wrist slightly to create a nice ruffle effect as you finish each swirl.
3. Optionally, top with sprinkles and enjoy your delicious, gluten-free lemon cupcakes!

Tips For Making Perfect Gluten-Free Lemon Cupcakes

To ensure your gluten-free lemon cupcakes come out perfectly every time, here are some simple tips to follow:

• Use a good quality gluten-free flour blend: Not all gluten-free flours are created equal. A high-quality 1:1 gluten-free flour blend will give you the best texture.
• Room temperature ingredients: Make sure your eggs, dairy-free milk, and yogurt are at room temperature before mixing. This helps everything combine smoothly.
• Don’t overmix: When adding the dry ingredients to the wet, mix until just combined to keep the cupcakes light and fluffy.
• Check for doneness early: Start checking the cupcakes around 16 minutes with a toothpick to avoid overbaking.
• Add extra zest: For an extra burst of lemon flavor, feel free to add a bit more lemon zest to the batter or frosting.

Variations For Gluten-Free Lemon Cupcakes

If you want to give your lemon cupcakes a fun twist, here are some easy variations you can try:

• Lemon and blueberry: Add fresh or frozen blueberries to the batter for a burst of fruity flavor.
• Lemon poppy seed: Stir in a tablespoon or two of poppy seeds for that classic combination.
• Lemon coconut: Mix in some shredded coconut for a tropical touch.
• Lemon almond: Add a teaspoon of almond extract to enhance the lemon flavor with a nutty twist.
• Lemon raspberry: Add raspberry puree to the batter and swirl it for a vibrant, sweet contrast.

What To Serve With Gluten-Free Lemon Cupcakes?

When it comes to serving your lemon cupcakes, here are some great ideas that pair well:

• Fresh fruit like berries or sliced citrus fruits
• A light tea or lemonade for a refreshing drink
• A scoop of dairy-free ice cream
• Fresh mint leaves for garnish
• A drizzle of fruit syrup or lemon glaze

How To Store Gluten-Free Lemon Cupcakes?

To keep your gluten-free lemon cupcakes fresh and delicious, follow these storage tips:

• At room temperature: Store in an airtight container for up to 2-3 days.
• In the fridge: If you want them to last longer, keep them in the fridge for up to a week. Just make sure they’re in an airtight container to prevent them from drying out.
• Freezing: You can freeze the cupcakes for up to 2-3 months. Place them in an airtight container or freezer bag, and let them thaw at room temperature when ready to serve.

Why Do My Lemon Cupcakes Sink In The Middle?

It can be frustrating when your cupcakes come out of the oven looking perfect, only to sink in the middle. There are a few common reasons this happens, but don’t worry, there are easy ways to avoid it!

Here’s why it happens and how you can prevent it:

• Underbaking: Cupcakes need enough time to fully cook. If they aren’t baked long enough, the structure can collapse as they cool. Be sure to check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re done.
• Overmixing the Batter: Mixing your batter too much can lead to too much air being incorporated. This can make the cupcakes rise initially, but then collapse as they cool. Mix your ingredients until just combined, and avoid overbeating.
• Too Much Baking Powder or Baking Soda: Using too much of either can cause your cupcakes to rise too quickly, then fall just as fast. Stick to the recommended amount in your recipe and make sure your leavening agents are fresh for best results.
• Oven Temperature Issues: If your oven runs too hot or too cold, it can mess with how your cupcakes rise. Use an oven thermometer to ensure your oven is at the correct temperature, usually around 350°F (175°C) for cupcakes.
• Not Enough Structure: If the batter is too thin, there’s not enough structure to support the rise. Make sure to measure your ingredients properly, especially your flour. Too little flour can cause the batter to be too runny.