Gluten-Free Lemon Cupcakes

Gluten-Free Lemon Cupcakes


"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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1 h servings 100 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 4
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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, th...

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 raspberr...

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...

I must've cooked them just a bit too long, because they ended up dry. However, the flavor was excellent, and the kiddos devoured them!

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