With Winter in full swing and citrus in season, these gluten free lemon cupcakes are the perfect sweet treat to celebrate!

A white table with lemon cupcakes with candied lemon slices

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Seasonal citrus infused cupcakes

Today we’re taking one of my favorite gluten free cake recipes and turning it into cupcakes because it’s just that good. Infused with fresh lemon zest and lemon extract, these cupcakes are a perfect vehicle for ripe juicy lemons.

If you’re feeling adventurous, you could experiment with different kinds of citrus like blood orange, tangerine or cara cara oranges (so hip right now).

That said, I think the sourness from the lemons makes the perfect balance with the sweet frosting.

A hand placing a candied lemon slice on a cupcake

Go-to gluten free cake baking flours

Let me start by saying that gluten free cupcakes are just as good if not better than normal cupcakes.

This is coming from someone who refused to try gluten free baked goods for years after discovering her wheat allergy. I was convinced they would suck. Years later, after endless hours spent recipe testing and visits to local gluten free bakeries, I can promise you they don’t.

It’s important to use the right flour blend when baking gluten free. I have a few favorites I like to stick to:REL NO FOLLOW THESE!!!!

You can always make your own gluten free flour blend as well. This NPR article shares the importance of using a blend of brown rice flour, white rice flour, potato starch and tapioca starch. I think adding xanthan gum is important as well.

A hand holding lemon extract over a bowl with sugar, eggs and butter

Making your cupcakes

Making these gluten free lemon cupcakes starts the same way any cupcake recipe goes. We’re using my favorite gluten free cake recipe. Start with your butter and sugar in a large mixing bowl and slowly incorporate the remaining wet ingredients.

In a separate bowl, blend together the dry ingredients. Fold the dry ingredients into the wet ones and incorporate the milk. Pour the batter into the cupcake tins and bake!

If you want to get extra fancy, check out this fun recipe for candied lemon slices by Pip and Debby. These make an adorable sweet and sour garnish.

Finally, while we wait for the cupcakes to cool, we’re making the most of our time and whipping up some homemade lemon frosting!

Other gluten free sweets we love

Check out some of the most popular gluten free sweets on the blog:

And if you're actually just loving the lemon flavor, you have to try these lemon pepper fries and this easy recipe for limoncello.

A lemon cupcake cut in half with candied lemon slices

Happy cooking!

Salima

Gluten Free Lemon Cupcakes

Print Recipe

★★★★★

5 from 1 review

Author: Salima Benkhalti
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 cupcakes 1x
Category: Dessert, Cupcakes
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the cupcakes:

Cooking spray (to grease the cupcake pan)
½ cup butter (I use salted)
1 cup white sugar
2 tsp lemon zest
3 eggs
2 tsp lemon extract
2 cups gluten free flour
1 tsp salt
1 tbsp baking powder
¾ cup milk

For the frosting:

1 cup salted butter
1 tsp lemon extract
3 cups powdered sugar
3 tbsp half & half or milk
Yellow food coloring (see note for purple coloring)

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Instructions

Set your butter on the counter top a few hours before you start baking.
Preheat oven to 350. Line your cupcake tins with liners or grease well.
In a large mixing bowl beat together butter and sugar. Add lemon zest, eggs and lemon extract and beat for another 2-3 minutes.
In a smaller bowl combine flour, baking powder, and salt. Mix well and slowly blend into the larger mixing bowl with the wet ingredients. Do not over mix. Fold in the milk just until combined evenly. It will be thicker than normal cupcake batter.
Pour into cupcake tins, leveling out the thick batter with a spatula. Bake for 15-20 minutes or until a toothpick comes out clean when poked in the center of a cupcake.
While the cupcakes cool, make the frosting. In a large mixing bowl beat the butter with an electric mixer. Mix in the lemon extract and continue to beat. Add the powdered sugar in small increments before adding the half & half and food coloring.
Once the cupcakes have cooled completely, pipe frosting on top and enjoy!