The Best Gluten Free Lemon Cupcakes Recipe
Boiling water is the secret to soft, moist and fluffy gluten free cupcakes made from scratch. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Lemon Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more. Butter free, gluten free and dairy free options.
You guys, the last week has been full of cake - and I'm not complaining!
You see, whilst I may not like celebrating my birthday, I do like cake - and I always see every birthday as an opportunity to come up with a new cake recipe.
This year's birthday cake may be the simplest one yet, but don't let the simplicity fool you - we're convinced these may just be the best cupcakes of all time.
Soft and fluffy cake with just the right amount of lemon, these Lemon Cupcakes will be a huge hit. The lemon perfectly balances the sweetness of the frosting and adds a little extra oomph to regular vanilla cupcakes.
This cupcake recipe is my go-to for soft and fluffy gluten free cupcakes - and even our friends who turn their noses up at gluten free treats love them. You would never know they were gluten free!
So let me share the recipe with you! >>
The Best Gluten Free Lemon Cupcakes Recipe
Servings: makes 12 cupcakes
Prep time: 10 MCook time: 25 MTotal time: 35 M
The Best Gluten Free Lemon Cupcakes Recipe with Lemon Buttercream | Boiling water is the secret to soft, moist and fluffy gluten free cupcakes made from scratch. Super simple and easy to make, these cupcakes use ingredients you already have in your pantry (and no butter or almond flour!) so you can whip them up in minutes. Recipe also includes our favourite Lemon Buttercream Frosting Recipe which is perfect for birthday parties, wedding cupcakes, anniversary cakes and more. Butter free, gluten free and dairy free options.
Ingredients:
For the Cupcakes
- 1 1/4 cup (150g) gluten free plain flour
- 4 tsp baking powder
- 1 cup (200g) caster sugar
- 1 egg
- 1/4 cup milk
- 1/4 cup lemon juice
- 3 tbsp (60ml) oil (I use liquid coconut oil or rice bran oil)
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup boiling water
For the Frosting
- 125g butter
- 1 1/2 cups (180g) icing sugar/confectioner's sugar
- The juice and zest of 1 lemon
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions:
For the Cupcakes
- Preheat oven to 180C/355F. (TIP! If you often find your cupcakes bake lopsided, switch the fan off and bake them on the non-fan forced setting).
- Line a 12 well cupcake pan with paper liners and set aside.
- Add all of your ingredients, except your boiling water, to your mixer bowl and mix on low until combined.
- Add your boiling water and mix on high for 2 minutes.
- Spoon your batter into your prepared cases (it will be thin!), filling about 3/4 full.
- Bake your cupcakes for 15-25 minutes or until lightly golden and cooked through. A skewer inserted into the centre of the cupcake should remove clean.
- Leave your cupcakes to cool completely before frosting.
For the Frosting
- Add your softened butter and sifted icing sugar to the bowl of an electric mixer and beat until light and fluffy.
- Add your lemon juice, vanilla and milk and beat until all of your ingredients are incorporated and your frosting is fluffy.
- Spread or pipe your frosting onto your cooled cupcakes and decorate as desired.
Notes:
This recipe also works with regular wheat flour! If you're not gluten free, go ahead and use normal plain flour instead :)
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Hi Kristy,
ReplyDeleteCan you let me know what brand of gluten free flour you use, I am yet to find a good one.
Thanks Carol.
I use Woolworths Free From Gluten Free Flour. When I'm in the US I usually use Cup4Cup or Bob' s Red Mill's blend.
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