Light and fluffy Gluten Free Lemon Cupcakes filled with bright and tangy lemon curd and topped with a delicious cream cheese frosting. The lemon cupcakes are a simple adaptation of everyone's favorite one bowl gluten free vanilla cupcakes. Their texture is just out of this world and everyone will question if these cupcakes are really gluten-free. Yes, they are this good. Then let's not forget my delicious homemade lemon curd for the filling and a thick (and not too sweet) cream cheese frosting to bring it all together.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Lemon Cupcakes
- How to make thick Cream Cheese Frosting
- How to assamble Gluten Free Lemon Curd Cupcakes
- Video - How to assemble Lemon Cupcakes
- Storage & Freezing
- FAQ about Gluten Free Lemon Cupcakes
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Lemon Cupcakes with Bob’s Red Mill 1-1 and King Arthur Measure for Measure. Both flours produced a beautiful, light crumb. The only main difference was the fact that the cupcakes made with King Arthur stayed moist longer. I have not tested this recipe with Cup4Cup but it should not be an issue at all. If you make this recipe with Cup4Cup please substitute the 15 grams of cornstarch with Cup4Cup. Every gluten-free flour blend used to test this recipe is considered multi-purpose blend and does contain xanthan gum.
Neutral Oil: the tenderness of these gluten lemon cupcakes comes from the vegetable oil since it stays liquid even after cooling. Cake recipes using butter normally should come to room temperature before serving. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine. I do not recommend using coconut oil since it will overpower the lemon flavor.
Lemon Zest: Adding lemon zest to the lemon cake batter gives the cakes a delicious, subtle lemon flavor. Most of the flavor of lemons comes from its zest. Make sure to give the lemons a good wash before zesting them.
Milk: This recipe can be made with any milk you have on hand (not buttermilk due to the lack of baking soda in this recipe). Don't be surprised to find cupcakes made with a nondairy alternative on the paler side. The casein found in cow's milk contributes to the browning of the cake.
Cream Cheese: I use a full-fat block/brick of cream cheese. My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe. I have not tested any of my cheesecake recipes with fat-free or non-dairy cream cheese.
Lemon Curd: the homemade lemoncurd is the star of these gluten free lemon curd cupcakes. Can you use storebought lemon curd? Of course, but one you made your own lemon curd with fresh eggs and fresh lemon juice, you will never go back to the storebought version. If you don't have lemon curd already made, I recommend making this first thing so it has plenty of time to cool.
How to make Gluten Free Lemon Cupcakes
This delicious gluten-free lemon cupcakes recipe comes together in no time. Make sure the eggs and the milk are at room temperature. While you measure out all the ingredients needed, place the eggs in a bowl with warm water. By the time you need them, they will be at room temperature.
Step 1: Preheat the oven to 350F and line a standard cupcake tin (or muffin tin) with cupcake liners. Set aside.
Step 2: In a small bowl sift or whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt and set aside.
Step 3: In a medium combine the granulated white sugar and the zest of 1-2 lemons. The amount depends on personal preference and how big the lemons are. With your clean fingers, work the lemon zest into the sugar to release it's flavor and aromas.
Step 4: Add the room temperature eggs, oil and vanilla extract to the lemon sugar. Whisk until the mixture is light and no visible lumps of sugar remain. Whisking the eggs, oil and sugar helps to create light and fluffy cupcakes.
Step 5: Add half of the dry ingredients and half of your milk of choice to the oil mixture and whisk together. Repeat with the remaining ingredients and whisk until smooth. Adding the liquid and dry ingredients alternately to the batter helps to reduce the amount of mixing needed to make a smooth batter. Many recipes call for adding all the wet ingredients to dry ingredients at once which often can cause lumps of flour in the batter.
Step 6: Using a large cookie scoop equally divide the gluten-free cupcake batter. Make sure to only fill each cavity ¾ full. I use a #20 cookie scoop (ice cream scoop) for this recipe.
Step 7: Bake the cupcakes at 350F for 20-22 minutes until golden and a toothpick inserted in the center of a cupcake comes out clean. Make sure not to overbake your cupcakes since overbaking will try them out.
Step 8: Remove the gluten-free cupcakes from the oven and allow for them to cool in the pan for 5 minutes before transferring them to cooling rack to cool completely before filling and frosting.
How to make thick Cream Cheese Frosting
A lot of times cream cheese frosting is too soft and not thick enough to be used to frost cupcakes. And let's not forget those recipes also often call for a lot of powdered sugar. By reversing the mixing order and creaming the butter with the sugar first, the frosting will be thick and pipeable.
Make sure the unsalted butter and the cream cheese are at room temperature. Especially the cream cheese or you will end up with lumps of cream cheese in the frosting.
Step 1: In the bowl of the stand mixer or a large mixing bowl combine the unsalted butter, powdered sugarand a pinch of kosher salt and mix for 2 minutes until light and fluffy. Make sure to start the mixer at a low speed or there will be powdered sugar coating your kitchen counter.
Step 2: Add the room temperature cream cheese and vanilla extract and beat until you have a smooth, creamy thick cream cheese frosting. Don't forget to scrape the sides of the bowl with a flexible spatula to make sure there are no pockets of sugar or butter on the bottoms of the bowl.
Step 3: Transfer the frosting to a piping bag fitted with a standard piping tip to decorate the lemon curd cupcakes.
How to assamble Gluten Free Lemon Curd Cupcakes
To assamble the gluten free lemon cupcakes, you will need fully cooled lemon cupcakes, lemon curd and cream cheese frosting in two seperate piping bags and a melon baller. While the frosting should be in a piping bag with a pastry tip, the lemon curd can be just in a ziplock bag with one corner cut off.
Step 1: With the melon baller (or a small pairing knife) carefully remove the center of the cupcakes. Go around ¼-inch deep.
Step 2: Pipe a tall ring of cream cheese frosting around the edges of the lemon cupcakes. Make sure to press the frosting evenly and leave the center unfrosted.
Step 3: Fill the center with lemon curd which kinda makes them look like sunny side up eggs. Makes them the perfect Dessert for Easter Sunday.
Video - How to assemble Lemon Cupcakes
Storage & Freezing
Since these gluten free lemon cupcakes with lemon curd and cream cheese frosting contain a lot of dairy, I recommend keeping them in the fridge. If you plan on serving them right away, they can stay room temperature up to 4 hours. I recommend eating them within 3 days of making them.
As for freezing, the plain lemon cupcakes can be frozen (once fully cooled) up to 2 months. Thaw them at room temperature or in the fridge overnight.
To freeze the fully decorated cupcakes, place them on a sheet tray or plate and place them in the freezer. Once fully frozen transfer them to an airtight container that is deep and big enough to hold the frosted cupcakes without smashing them down. One can keep them in the freezer for up to 4-6 weeks. If stored longer they tend to become dry and lose their flavor. To thaw frozen cupcakes, leave them at room temperature for a couple of hours or thaw in the fridge.
FAQ about Gluten Free Lemon Cupcakes
Use oil instead of butter which will give the cupcakes a tender, soft texture. Also, make sure not to overbake them which will dry them out.
This recipe calls for milk which not only provides sweetness and fat but also contributes to the browning of the cakes. I always recommend to use the liquid mentioned in the recipe card and instructions.
Reasons for cupcakes sinking include overmixing the batter, underbaking the cupcakes, or a measuring error. Make sure to check the cupcakes with a toothpick before removing them from the oven.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Recipes to try
📖 Recipe
Gluten Free Lemon Cupcakes
Light and fluffy gluten free lemon cupcakes filled with homemade lemon curd and luscious cream cheese frosting.
Ingredients
Lemon Curd
- zest of one lemon
- 165 grams fresh juiced lemon juice
- 185 gram granulated white sugar
- 113 grams unsalted butter, room temperature - DIVIDED!
- ⅛ teaspoon/a generous pinch of kosher salt
- 2 large eggs
- 2 large egg yolks
Gluten Free Lemon Cupcakes
- 175 grams gluten-free multipurpose flour
- 15 grams cornstarch
- 1-2 Lemons, zested
- 1 ¾ teaspoons (7 grams) baking powder
- ¾ teaspoon (3 grams) kosher salt
- 140 grams granulated white sugar
- 100 grams neutral oil
- 2 large eggs, at room temperature
- 125 grams milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 113 grams unsalted butter, room temperature
- 226 grams cream cheese, room temperature
- 150 grams powdered sugar
- 1 pinch of kosher salt
- 1 teaspoon vanilla extract
Instructions
How to make Lemon Curd
- Detailed instructions with step-by-step photos can be found in this separate blog post: Gluten Free Lemon Curd
- Zest one lemon and set aside. Squeeze your lemons and strain out any seeds if needed.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine granulated white sugar, a pinch of salt, and 85 grams of room temperature butter. Make sure to reserve the additional 30 grams of butter for finishing the curd. Cream the butter and sugar together. This should take about 2 minutes.
- When the butter and sugar have been creamed together, slowly add your eggs. The mixture will not cream together.
- Once you have added the eggs, add your lemon juice. The mixture will curdle but it will smooth out once you cook it.
- Transfer your butter/sugar/egg/lemon juice mixture to your saucepan and over low heat cook until your lemon curd starts to look smooth. Make sure to constantly stir the mixture. The curdling will disappear when the butter starts to melt.
- Increase the heat to medium, and while stirring constantly, cook until the mixture starts to thicken. Do not allow for it to come to a boil. The lemon curd is ready when it leaves a path on the back of a spoon and has a temperature above 175F
- Remove the curd from the heat and strain curd into your prepared pan.
- Whisk the reserved 30 grams of unsalted butter into the curd. Add lemon zest and stir to combine. Allow for the foolproof lemon curd to cool to room temperature before transferring to the refrigerator. It will thicken as it cools.
- The lemon curd will be good for up to 21 days in your refrigerator in an airtight container. You can also freeze it for up to 3 months. Thaw it in your refrigerator before using it.
How to make Gluten Free Lemon Cupcakes
- Preheat the oven to 350F and line a standard cupcake tin (or muffin tin) with cupcake liners. Set aside
- In a small bowl combine the gluten-free flour, cornstarch, baking powder, and kosher salt and set aside.
- In a medium combine the granulated white sugar and the zest of 1-2 lemons. The amount depends on personal preference and how big the lemons are. With your clean fingers, work the lemon zest into the sugar to release its flavor and aroma.
- Add the room temperature eggs, vanilla extract, and oil. Whisk until the mixture is light and the sugar is fully dissolved.
- Add half of the dry ingredients and half of the milk to the oil mixture and whisk together. Repeat with the remaining ingredients and whisk until smooth.
- Using a large cookie scoop equally divide the gluten-free vanilla cupcake batter. Make sure to only fill each cavity ¾ full.
- Bake the cupcakes at 350F for 20-22 minutes until golden and a toothpick inserted in the center of a cupcake comes out clean.
- Remove the gluten-free lemon cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to the cooling rack to cool completely before frosting
Cream Cheese Frosting
- In the bowl of the stand mixer or a large mixing bowl combine the unsalted butter, powdered sugar and a pinch of kosher salt and mix for 2 minutes until light and fluffy. Make sure to start the mixer at a low speed or there will be powdered sugar coating your kitchen counter.
- Add the room-temperature cream cheese and vanilla extract and beat until you have a smooth, creamy thick cream cheese frosting. Don't forget to scrape the sides of the bowl with a flexible spatula to make sure there are no pockets of sugar or butter on the bottoms of the bowl.
- Transfer the frosting to a piping bag fitted with a standard piping tip to decorate the lemon curd cupcakes.
How to decorate Gluten Free Lemon Cupcakes
- To assemble the gluten-free lemon cupcakes, you will need fully cooled lemon cupcakes, lemon curd and cream cheese frosting in two separate piping bags and a melon baller. While the frosting should be in a piping bag with a pastry tip, the lemon curd can be just in a ziplock bag with one corner cut off.
- With the melon baller (or a small pairing knife) carefully remove the center of the cupcakes. Go around ¼-inch deep.
- Pipe a tall ring of cream cheese frosting around the edges of the lemon cupcakes. Make sure to press the frosting evenly and leave the center unfrosted.
- Fill the center with lemon curd which kinda makes them look like sunny side-up eggs. Makes them the perfect Dessert for Easter Sunday.
Notes
Storage: Since these gluten free lemon cupcakes with lemon curd and cream cheese frosting contain a lot of dairy, I recommend keeping them in the fridge. If you plan on serving them right away, they can stay room temperature up to 4 hours. I recommend eating them within 3 days of making them.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 350
Calories are a guestimate and randomly generated.
Haley says
Hi there! I attempted this recipe today- I couldn’t find cornstarch anywhere 🙁 I tried to substitute for xanthan gum but I’m not sure if my measurements were off or it was just not the right substitute! My cupcake batter was rubbery and it didn’t turn out great 🙁 what would you recommend? Thank you! I must admit though- that lemon curd is PHENOMENAL!!! X
Daniela says
Xanthan gum is NOT a substitute for cornstarch. They have two very different purposes in gluten free baking. I am surprised to hear that this was an ingredient you couldn’t find since it is used in every cuisine I can even think of. The best way to substitute cornstarch is to replace it with the same amount of the gluten free flour used in the recipe.