Gluten-Free Lemon Cupcakes Recipe -
Gluten-Free Lemon Cupcakes Recipe
  • READY IN 1 hr

Gluten-Free Lemon Cupcakes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • 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 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.

Reviews More Reviews

Jun 18, 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.

Jan 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.


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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