Gluten-Free Lemon Cupcakes Recipe
Master our zesty gluten-free lemon cupcakes. Easy tech for moist, fluffy cake & tangy frosting. Perfect for any celebration or sweet craving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (210g) gluten-free 1:1 baking flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon zest
- ½ cup (120ml) fresh lemon juice
- ½ cup (120ml) buttermilk, at room temperature
- For the Lemon Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set this aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the fresh lemon zest. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the lemon juice and buttermilk. Mix until just combined. A few small lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about â…” full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, then beat in the lemon juice, lemon zest, and vanilla extract until fluffy. Frost the cooled cupcakes.
Notes
Light, fluffy, and zest-filled Gluten-Free Lemon Cupcakes with a tangy lemon cream cheese frosting. An easy, cheerful treat perfect for any occasion.
Nutrition
- Serving Size: 12 cupcakes
- Calories: 385 kcal
- Sugar: 44 g
- Fat: 18 g
- Carbohydrates: 55 g
- Protein: 4 g