Gluten-Free Lemon Cupcakes with Lemon Frosting: Best GF & DF Dessert

Bright, zesty, and utterly delicious, these Gluten-Free Lemon Cupcakes with Lemon Frosting are the perfect treat for any occasion. Bursting with fresh lemon flavor, they’re light, fluffy, and topped with a creamy, tangy frosting that will have you coming back for seconds!

I first made these cupcakes for a friend’s birthday who follows a gluten-free diet. The joy on her face when she took that first bite was priceless. Since then, they’ve become a staple in my kitchen, especially during the summer when lemons are at their peak.

Ready to bring some sunshine into your kitchen? Let’s get baking!

What to Expect

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  • Time: Approximately 45 minutes (including baking and cooling time)
  • Difficulty: Easy

Before You Begin

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  • Ensure all your ingredients are at room temperature, especially the eggs and butter.
  
  
  
  
  • Zest your lemons before juicing them—it’s much easier!
  
  
  • Preheat your oven and prepare your muffin pan before starting the batter.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin pan with parchment paper liners.
   
   
   
   
   • Combine Lemon Juice & Milk: In a small bowl, mix the lemon juice and milk. Let it sit for about 5 minutes to curdle slightly.
   
   
   
   
   • Rub Zest Into Sugar: In a large bowl, rub the lemon zest into the sugar until fragrant.
   
   
   
   
   • Combine Wet Ingredients: Add the milk mixture, avocado oil, eggs, vanilla extract, and lemon extract to the sugar. Whisk until well combined.
   
   
   
   
   • Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
   
   
   
   
   • Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   
   
   
   
   • Bake Cupcakes: Fill the muffin cups almost to the top with batter. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
   
   
   
   
   • Prepare Lemon Syrup: While the cupcakes bake, combine sugar and lemon juice in a small bowl. Microwave for 20-30 seconds and stir until the sugar dissolves.
   
   
   
   
   • Brush Cupcakes: Once the cupcakes are out of the oven, brush them with the lemon syrup while still warm.
   
   
   
   
   • Cool Cupcakes: Transfer the cupcakes to a wire rack and let them cool completely.
   
   
   
   
   • Make Frosting: Beat the softened butter until light and fluffy. Add lemon zest, vanilla, salt, lemon juice, and milk. Gradually mix in the powdered sugar until smooth.
   
   
   • Decorate: Pipe or spread the frosting onto the cooled cupcakes. Add your favorite decorations and enjoy!

Pointers for Perfection & How to Store

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  • Pro Tip: Always zest your lemons before juicing them—it’s much easier!
  
  
  
  
  • Flour Choice: For best results, use King Arthur Measure-For-Measure Gluten-Free Flour. Ensure it contains xanthan gum.
  
  
  
  
  • Storage: If decorated with non-perishable items, cupcakes can stay at room temperature for up to 24 hours. For perishable decorations, refrigerate after 2 hours.
  
  
  • For another delightful gluten-free lemon treat, try these Gluten Free Lemon Blueberry Cheesecake Bars.

Gluten-Free Lemon Cupcakes with Lemon Frosting: Best GF & DF Dessert

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• Author: Helen Lois
• Total Time: 45
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

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Description

These Gluten-Free Lemon Cupcakes are light, fluffy, and bursting with sunshine. Made with fresh lemon juice, zest, and avocado oil, they stay incredibly moist and tender. Topped with a velvety lemon buttercream frosting, they are the perfect balance of sweet and tart for spring celebrations, Easter, or any citrus craving.

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Ingredients

Scale 1x2x3x

— The Cupcakes —

1 3/4 cups gluten-free measure-for-measure flour (e.g., King Arthur or Bob’s Red Mill)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

2 tablespoons fresh lemon zest (approx. 2 lemons)

1/2 cup avocado oil (or melted coconut oil, vegetable oil, or melted butter)

3 large eggs, room temperature

1/2 teaspoon vanilla extract

1/4 to 1/2 teaspoon lemon extract (optional, for extra punch)

3 tablespoons fresh lemon juice

1/2 cup milk (unsweetened almond milk, oat milk, or regular dairy milk)

— The Lemon Frosting —

1 cup (2 sticks) butter or vegan butter, softened

3 1/2 to 4 cups powdered sugar

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Pinch of salt

1 tablespoon milk or cream (only if needed for consistency)

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients: In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant (optional but recommended). Whisk in the avocado oil, eggs, vanilla extract, lemon extract, and fresh lemon juice until smooth and well combined.

4. Combine: Add the flour mixture and the milk to the wet ingredients. Whisk until just combined and smooth. Do not overmix.

5. Bake: Divide the batter evenly among the 12 muffin cups (filling them about 2/3 to 3/4 full). Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.

6. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. Make Frosting: In a large bowl or stand mixer, beat the softened butter until creamy and smooth (about 2 minutes). Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed.

8. Flavor Frosting: Add the lemon zest, lemon juice, vanilla extract, and salt. Beat on medium-high speed for 2–3 minutes until the frosting is light, fluffy, and creamy. If the frosting is too stiff, add a teaspoon of milk at a time; if too soft, add a little more powdered sugar.

9. Decorate: Pipe or spread the frosting generously onto the cooled cupcakes. Top with extra lemon zest or a lemon slice if desired.

Notes

Flour Blend: Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum. Weighing your flour (approx. 210g) ensures the best texture.

Dairy-Free Option: Use dairy-free milk in the batter and vegan butter/stick margarine for the frosting.

Lemon Flavor: For the best flavor, use fresh lemons rather than bottled juice. Rubbing the zest into the sugar releases the natural oils for a deeper citrus taste.

Storage: Store cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days.

• Prep Time: 25
• Cook Time: 20
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 420
• Sugar: 45
• Sodium: 190
• Fat: 22
• Saturated Fat: 8
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 56
• Fiber: 1
• Protein: 3
• Cholesterol: 85

Your Burning Questions Answered!

Dig In & Enjoy!

These Gluten-Free Lemon Cupcakes with Lemon Frosting are a burst of sunshine in every bite. Perfect for celebrations, picnics, or just because, they’re sure to become a favorite. For more delicious ideas, follow me on Pinterest.