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.
Ingredients
— 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)
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