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Gluten Free Lemon Cupcakes

Really easy lemon cupcakes you can make from scratch at home!

Course Cake/ Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9
Calories 244 kcal
Author Noshtastic

Ingredients

  • 1 cup all purpose gluten free flour 130g
  • 1/2 tsp xanthan gum omit if your flour mix has gum added
  • 2 tsp gluten free baking powder
  • 1 stick dairy free margarine 110g
  • 1/2 cup granulated sugar 110g
  • 2 large eggs
  • 2 tsp lemon juice
  • lemon zest from 1/2 lemon
  • FROSTING
  • 1/2 cup dairy free margarine 110g
  • 2.5 cups powdered sugar 315g
  • 6 tsp lemon juice
  • 2-3 tablespoons dairy free milk
  • 2 -3 drops yellow food coloring optional

Instructions

  1. *READ NOTES FIRST*
  2. Preheat your oven to 350F

  3. Add all purpose gluten free flour, xanthan gum, baking powder, margarine, sugar, eggs, lemon juice, and lemon zest to your mixing bowl.

  4. Mix well until combined.
  5. line a cupcake baking tin with cupcake wrappers.
  6. This mix will make 9 - 12 cupcakes, it depends how much you fill the cupcake wrappers.
  7. Spoon about a tablespoon of the cupcake mixture into each cupcake wrapper.
  8. Bake for 18-20 mins on the middle rack in the oven, until cakes are fully cooked.
  9. Allow them to cool on baking rack.
  10. While cakes are baking make your frosting by mixing together powdered sugar, margarine, lemon juice. Add in some milk if you need to make the frosting thinner.
  11. When cakes are fully cooled, pipe or spoon on the frosting, I used a wilton large star tip to pipe the frosting.

Recipe Notes

1. I bake by weight using a digital kitchen scale as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend.

I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

2.I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results as they are approximate only. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale.

3. I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.

4. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.

Nutrition Facts
Gluten Free Lemon Cupcakes
Amount Per Serving
Calories 244
* Percent Daily Values are based on a 2000 calorie diet.