Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.

  • Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.

  • Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Tips

Store unfrosted cupcakes in an airtight container or resealable plastic bag in the freezer for up to one month or in refrigerator for up to 3 days.

I used Jeanne's gluten-free flour blend. The gluten-free flour mix recipe from Allrecipes.com can also be used.

Cook's Note: Jeanne's Gluten-Free All-Purpose Flour Mix:
1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant teaspoons xanthan gum

The batter can also be mixed in a stand mixer.

Nutrition Facts

100 calories; protein 1g 2% DV; carbohydrates 13.6g 4% DV; fat 4.8g 7% DV; cholesterol 1mg; sodium 144.3mg 6% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/19/2014
AR: please use the original recipe that was submitted!! This published recipe has the lemon juice and zest reduced. With the reduction of lemon juice, these can not be called lemon cupcakes, there will be very very little if any lemon flavoring. I spent weeks tweaking this recipe and made many less-than-mediocre cupcakes until I came up with the one I originally submitted. I've tried this cupcake with store bought gluten free blend and they were awful! The GF blend recipe you want to use is also in my recipe box. I can almost guarantee that this particular published recipe will not turn out good with many of the store bought GF flour mixes. Read More
(26)

Most helpful critical review

Rating: 1 stars
03/14/2019
. I followed the recipe exactly and i thought they would turn out good. I don t recommend!!! Read More
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/19/2014
AR: please use the original recipe that was submitted!! This published recipe has the lemon juice and zest reduced. With the reduction of lemon juice, these can not be called lemon cupcakes, there will be very very little if any lemon flavoring. I spent weeks tweaking this recipe and made many less-than-mediocre cupcakes until I came up with the one I originally submitted. I've tried this cupcake with store bought gluten free blend and they were awful! The GF blend recipe you want to use is also in my recipe box. I can almost guarantee that this particular published recipe will not turn out good with many of the store bought GF flour mixes. Read More
(26)
Rating: 4 stars
03/27/2016
Lemony goodness in a gluten free form. I originally made a batch of these exactly as written, using the flour mix by the submitter, but the texture was off as well as there seemed to be too much baking powder. The second batch was much better. I only used 1 tsp of baking powder and 1 cup of the original flour mix + 1/8 cup of sorghum flour to give it a bit of density. This proved to be the right mixture rendering a cupcake to sink your teeth into. I used a lemon-lime glaze on top. Thank you for the recipe. Read More
(6)
Rating: 4 stars
01/28/2015
I used my standard GF flour mix of Sorghum Rice & Tapioca flour. The texture was a bit spongy. Also I added Lemon extract but it is still a very subtle lemon flavor. Glad I added a raspberry to each cupcake. I used raspberry puree in the buttercream frosting. Will try again to improve on texture. Read More
(3)
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Rating: 5 stars
06/20/2017
kicks! Read More
Rating: 5 stars
01/29/2017
Amazing recipe!!! Everyone loved these Read More
Rating: 5 stars
04/18/2017
Really really good love it!!!! Read More
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Rating: 5 stars
05/12/2017
Came out just right and were delicious. Only thing is substituted vanilla for lemon extract. I also used freshly squeezed lemon juice. Read More
Rating: 4 stars
07/01/2020
Used Bob's Red Mill 1:1 gluten free flour. Use juice of 1 medium lemon which was 4t. 5/8 c milk is 10 tablespoons. Baked in a greased nonstick 8 inch round cake pan for 18 mins. Was very good. Read More
Rating: 1 stars
03/13/2019
. I followed the recipe exactly and i thought they would turn out good. I don t recommend!!! Read More