Lemon Cupcakes

When life gives you lemons, don’t make lemonade, make these gluten and dairy free lemon cupcakes instead!

Gluten and dairy free
gluten and dairy free lemon cupcakes

This lemon cupcake recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 200g Gluten free flour (or 225g normal flour for non gluten free option)
  • 225g Caster sugar
  • 225g Margarine
  • 25g Cornflour (omit with non gluten free option)
  • 3 Eggs
  • 1 lemons juiced and zested
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum (omit with non gluten free option)

For the Icing

lemon cupcake ingredients

Recipe Tips

Gluten and Dairy Free Lemon cupcakes

This is probably my most requested bake from family and friends, super zesty, light and moist they are so easy to make. You can also make the cupcakes in advance and freeze them!

I like decorating them with this cute lemon buttercream swirl but you can also do a traditional lemon drizzle topping on them and they will be so lemony and delicious. Check out my recipe for vegan ‘buttercream’.

Gluten and Dairy Free Lemon Cupcakes

Lemon cupcakes are a delightful treat that perfectly balances zesty citrus flavour with moist, fluffy texture. These cupcakes are a true delight for the senses, offering a burst of sunshine with every bite. With a simple yet satisfying combination of ingredients, they’re perfect for any occasion, from afternoon tea to celebratory gatherings.

Gluten Free or Regular Flour

Let’s start with the foundation of these lemony delights: the flour. Whether you opt for gluten-free flour or regular flour, the base of these cupcakes provides the perfect canvas for the bright flavours to shine. The gluten-free option ensures that those with dietary restrictions can also indulge in these delicious treats without compromise. For the gluten-free version, we use 200g of gluten-free flour, while the non-gluten-free option calls for 225g of regular flour.

Cornflour is added to the gluten-free version of these cupcakes to help bind the ingredients together and provide structure. With 25g of cornflour, these cupcakes maintain their shape and texture without the need for gluten. However, if you’re making the non-gluten-free version, you can omit the cornflour without sacrificing flavour or texture.

For the gluten-free version, we also include 1/2 teaspoon of xanthan gum to help mimic the elasticity and texture of gluten. This ensures that the gluten and dairy free lemon cupcakes hold together and maintain their shape without the need for gluten. However, if you’re making the non-gluten-free version, you can omit the xanthan gum without compromising on quality.

Raising Agent

To ensure these cupcakes rise beautifully and achieve that perfect dome shape, we add baking powder to the batter. With 1 1/2 teaspoons of baking powder, these cupcakes achieve just the right amount of lift, resulting in a light and fluffy texture that’s simply irresistible.

Caster Sugar

Next up is the sweet element: caster sugar. We use 225g of caster sugar to impart just the right amount of sweetness to the cupcakes, ensuring they’re perfectly balanced and not overly sugary. Combined with the tartness of the lemon, the sweetness creates a delightful flavour profile that keeps you coming back for more.

gluten and dairy free lemon cupcakes

Margarine

To achieve that moist, tender crumb, we turn to margarine. With 225g of margarine, these cupcakes are infused with rich, buttery flavour while remaining dairy-free. Margarine also helps to ensure a light, airy texture that complements the bright citrus notes of the lemon. However, if you prefer you can replace the margarine with butter, although the resulting cupcakes won’t be dairy free.

Eggs

Eggs play a crucial role in providing structure and stability to these cupcakes. With three eggs, these cupcakes achieve the perfect balance of lightness and density, resulting in a tender crumb that melts in your mouth with each bite.

lemon cupcakes

Lemons

Now, let’s talk about the star of the show: the lemon. With the juice and zest of one lemon, these gluten and dairy free lemon cupcakes are infused with a bright, citrusy flavour that cuts through the sweetness and adds a refreshing twist. The lemon juice adds a tangy kick, while the zest provides aromatic notes that elevate the overall flavour profile of the cupcakes.

Baking the Gluten and Dairy Free Lemon Cupcakes

Once all the ingredients are combined, the batter is spooned into cupcake liners and baked until golden brown and fragrant. As they bake, the aroma of lemon fills the air, creating anticipation for the delightful treat that awaits.

Once cooled, these lemon cupcakes are ready to be enjoyed. Whether served with lemon drizzle topping or topped with a dollop of creamy frosting, they’re sure to be a hit with everyone who takes a bite. With their bright, citrusy flavour and moist, tender texture, these lemon cupcakes are a true delight for the taste buds. So go ahead, indulge in a little taste of sunshine with these irresistible treats.

Check out my recipe for vegan ‘buttercream’.

lemon cupcake close up

Try the Gluten and Dairy Free Lemon Cupcakes

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
lemon cupcake close up

Lemon Cupcakes

Tangy and sweet this is a winning recipe every time!
Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Cuisine American
Servings 12 Cupcakes
Calories 282 kcal

Ingredients
  

  • 200 g Gluten free flour Or 225g normal flour for non gluten free option
  • 225 g Caster sugar
  • 225 g Margarine
  • 25 g Cornflour/cornstarch  Omit for non gluten free option
  • 3 Eggs
  • 1 Lemon juiced and zested
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum  Omit for non gluten free option

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • Whisk together the sugar and margarine until smooth, light and fluffy.
  • Weigh out the dry ingredients and mix together.
  • Whisk the eggs into the batter one at a time long with a table spoon of dry ingredients, allow to completely combine before adding another egg.
  • Sift in the remaining dry ingredients and mix gently by hand until fully incorporated.
  • Mix in the strawberry puree and flavouring.
  • Divide the batter amongst 12 muffin cases. Bake at 190°C/180°C fan for 22-28 minutes. Allow to cool before icing.
  • Ice the cakes with my Vegan 'Buttercream' Recipe. Enjoy…

Notes

Nutritional information is an estimate and exact values may vary. Nutritional values without icing.
Keyword dairy free, gluten free, lemon cupcake

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lemon cupcake close up