Go Back
Plate of gluten-free lemon cupcakes with lemon frosting

Gluten-Free Lemon Cupcakes with Lemon Frosting

Bright, tart, and impossibly tender gluten-free lemon cupcakes topped with silky lemon frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup milk (unsweetened almond milk recommended) Milk hydrates the batter and activates leavening.
  • 3 Tablespoons fresh lemon juice Gives bright, clean acidity.
  • 3/4 cup sugar (150 grams) Provides sweetness and helps with crumb.
  • 2 Tablespoons fresh lemon zest Adds aromatic flavor.
  • 1/2 cup avocado oil Keeps cupcakes moist and tender.
  • 3 large eggs Provides structure, moisture, and leavening.
  • 1/2 teaspoon vanilla extract Enhances flavor.
  • 1/4-1/2 teaspoon lemon extract For extra lemon flavor.
  • 1 3/4 cups gluten-free measure-for-measure flour (210 grams) Ensures structure.
  • 1 1/2 teaspoons baking powder Provides lift.
  • 1/4 teaspoon baking soda Reacts with lemon juice for extra lift.
  • 1/2 teaspoon kosher salt Enhances flavor.
For the Simple Syrup
  • 1 Tablespoon sugar To sweeten the syrup.
  • 2 Tablespoons lemon juice To enhance lemon flavor.
For the Lemon Frosting
  • 1 cup butter or vegan butter, softened to room temperature (2 sticks/226 grams) Gives frosting its creamy texture.
  • 2 teaspoons fresh lemon zest Adds brightness.
  • 1/2 teaspoon vanilla extract Enhances frosting flavor.
  • pinch salt (less than 1/8 teaspoon) Balances sweetness.
  • 2 Tablespoons fresh lemon juice For tangy flavor.
  • 2 Tablespoons milk (unsweetened almond milk recommended) Adjusts consistency.
  • 3-3 1/2 cups powdered sugar (360-420 grams) For sweetening the frosting.

Method
 

Make the Cupcake Batter
  1. Preheat the oven and line a muffin tin with liners.
  2. Whisk together milk and 3 tablespoons fresh lemon juice and let sit for a minute.
  3. In a mixing bowl, combine sugar, zest, avocado oil, eggs, vanilla, and lemon extract. Beat until smooth.
  4. Fold in the gluten-free flour, baking powder, baking soda, and salt until just combined.
Bake the Cupcakes
  1. Spoon batter into liners about two-thirds full.
  2. Bake until a toothpick comes out clean and tops spring back slightly.
  3. Cool in the pan for 5 minutes, then transfer to a rack.
Make the Lemon Simple Syrup
  1. Combine 1 tablespoon sugar and 2 tablespoons fresh lemon juice in a small saucepan.
  2. Warm gently until sugar dissolves. Brush or spoon the syrup over warm cupcakes.
Make the Lemon Frosting
  1. Beat softened butter until smooth.
  2. Add lemon zest, vanilla, pinch of salt, lemon juice, and milk.
  3. Gradually add powdered sugar, beating until you reach a smooth, pipeable consistency.
Assemble and Finish
  1. Once cupcakes are fully cool, pipe or spread frosting.
  2. Top with extra zest or a thin lemon slice if desired.

Notes

Frosted cupcakes should be stored in an airtight container in the fridge for up to 4 days. Let sit at room temperature for 20–30 minutes before serving.