For the best results, use a high-quality gluten-free flour blend that contains xanthan gum. This helps to bind the ingredients and create a better texture. Room temperature ingredients are crucial for creating a smooth batter and even baking. Don't be afraid to experiment with different frostings! A simple cream cheese frosting, a lemon buttercream, or even a dusting of powdered sugar would be delicious. If you don't have lemon zest on hand, you can substitute with 1/2 teaspoon of lemon extract, but fresh zest is always preferred for the best flavor. These cupcakes are best enjoyed within 2-3 days of baking. Store in an airtight container at room temperature.
Gluten-Free Lemon Cupcakes
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS43
Bright, airy, and bursting with citrus sunshine, these gluten-free lemon cupcakes are a delightful indulgence. Forget any preconceived notions about gluten-free baking – these treats are unbelievably moist and flavorful, easily rivaling their traditional counterparts. Top with a swirl of raspberry buttercream for a tangy-sweet finish, or let your favorite frosting shine!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol1 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium144 mg
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Sugar13 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the milk and lemon juice. Allow to sit for 5 minutes to lightly curdle, creating a 'buttermilk' effect that enhances tenderness. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the vegetable oil, egg whites, lemon zest, and vanilla extract. Add this mixture to the milk mixture and whisk until combined. (3 minutes)
04 Step
Recipe View In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. (2 minutes)
05 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, beating on medium speed with an electric mixer until just combined. Be careful not to overmix – a few small lumps are okay. Overmixing can lead to tough cupcakes. (3 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 18 to 20 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. (18-20 minutes)
08 Step
Recipe View Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Tomasa Armstrongkautzer
May 10, 2025I've tried other gluten-free cupcake recipes and they've always been dry. This one is so moist and delicious!
Lorna Mannconnelly
Feb 25, 2025These cupcakes are amazing! I can't believe they're gluten-free. My family loved them!
Keara Jacobson
Jan 30, 2025The lemon flavor is so bright and refreshing. I made these for a party and they were a huge hit.
Alex Ullrich
Jan 16, 2025Easy to follow recipe, and the cupcakes came out perfectly. I added a little lemon zest to the frosting for extra flavor.