Gluten Free Lemon Cupcakes

    30 minutes

    These gluten free lemon cupcakes get a big dose of lemon flavour from lemon juice and lemon zest. They are delicious and moist and I think come out tasting better than if they were made with regular flour. Decorate with your favourite icing and a sprinkling of lemon or lime zest.

    16 people made this

    Serves: 12 

    • 150ml milk, at room temperature
    • 3 3/4 teaspoons lemon juice
    • 60ml vegetable oil
    • 2 egg whites, room temperature
    • 2 lemons, zested
    • 1 1/2 teaspoons vanilla extract
    • 155g gluten free plain flour
    • 150g caster sugar
    • 2 teaspoons gluten free baking powder
    • 1/4 teaspoon salt

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Line a 12 hole cupcake tin with paper cases.
    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 flour, sugar, baking powder and salt together in a large bowl. Add milk mixture to flour mixture then beat on medium speed with an electric mixer until well mixed, about 2 minutes. Spoon mixture into paper cases about 3/4-full.
    4. Bake in the preheated oven until tops are a light golden brown and a skewer inserted in the centre of the cupcake comes out clean, 18 to 20 minutes. Leave cupcakes in the tin for 10 minutes before transferring to a cooling rack to cool completely.

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    Reviews in English (11)


    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.  -  14 Jun 2014  (Review from Allrecipes USA and Canada)


    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.  -  28 Jan 2015  (Review from Allrecipes USA and Canada)


    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.  -  27 Mar 2016  (Review from Allrecipes USA and Canada)