ULTIMATE Gluten-Free Lemon Cupcakes

The ULTIMATE Gluten-Free Lemon Cupcakes are a delightful and zesty treat perfect for any occasion, offering a light and airy texture with a vibrant citrus punch. This recipe is incredibly useful for anyone seeking a delicious, satisfying dessert that caters to gluten-free needs without sacrificing flavor or enjoyment.

Key Ingredients for ULTIMATE Gluten-Free Lemon Cupcakes

• 1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup full-fat buttermilk, at room temperature (see notes for dairy-free option)
• ¼ cup fresh lemon juice (from about 1-2 lemons)
• 1 tablespoon finely grated lemon zest (from about 2-3 lemons)
• For the Lemon Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Optional: Yellow food coloring for a brighter hue

How to Make ULTIMATE Gluten-Free Lemon Cupcakes

These ULTIMATE Gluten-Free Lemon Cupcakes are surprisingly simple to whip up, delivering a burst of sunshine with every bite. The moist crumb and tangy frosting create a harmonious flavor profile, making them a satisfying indulgence. With a preparation time of just 20 minutes and baking time of 20-25 minutes, you can enjoy these delightful cupcakes in under an hour.

Step-by-Step Instructions

1. Preheat Oven & Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour the cups if not using liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh lemon juice, and lemon zest.
6. Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
10. Prepare Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Add Powdered Sugar and Liquids: Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until fluffy. Mix in the lemon juice, lemon zest, and optional food coloring until smooth and well combined.
12. Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting using an offset spatula or piping bag.

Why You’ll Love This ULTIMATE Gluten-Free Lemon Cupcakes

Prepare to be enchanted by these ULTIMATE Gluten-Free Lemon Cupcakes, a burst of citrusy joy that’s surprisingly easy to make. Their incredibly tender and moist crumb, coupled with a luxuriously tangy cream cheese frosting infused with vibrant lemon flavor, sets them apart from any other gluten-free dessert you’ve tried, rivaling even their traditional wheat flour counterparts. Making these at home is not only a cost-effective alternative to bakery-bought treats but also allows you to control the quality of ingredients, ensuring a delightfully wholesome indulgence.

The bright, zesty notes of fresh lemon, balanced by the creamy sweetness of the frosting, create an unforgettable sensory experience that’s perfect for celebrations, afternoon snacks, or simply as a delightful pick-me-up. Experience the pure pleasure of homemade goodness and invite your loved ones to share in this truly special treat. Give these ULTIMATE Gluten-Free Lemon Cupcakes a try today; your taste buds will thank you!

Storing and Reheating Tips

• Room Temperature Storage: Unfrosted or fully frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Ensure they are completely at room temperature before storing.
• Refrigeration: For longer storage, especially if they are frosted with cream cheese frosting, store cupcakes in an airtight container in the refrigerator for up to 4-5 days. The frosting may firm up in the fridge, so allow them to sit at room temperature for about 30 minutes before serving for optimal texture.
• Freezing Unfrosted Cupcakes: To freeze unfrosted cupcakes, let them cool completely. Wrap each cupcake individually and tightly in plastic wrap, then place them in a freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months.
• Freezing Frosted Cupcakes: Freezing cupcakes with cream cheese frosting is not ideal as the texture can change significantly. However, if you must, freeze them completely unfrosted and frost them after thawing.
• Thawing: To thaw frozen unfrosted cupcakes, remove them from the freezer and let them thaw at room temperature. Once thawed, frost as desired.

Final Thoughts

These ULTIMATE Gluten-Free Lemon Cupcakes are a testament to how delicious gluten-free baking can be, offering a bright, uplifting flavor that’s sure to please everyone. Gather your ingredients and delight in creating this sunny treat at home – it’s a wonderfully rewarding baking experience!

ULTIMATE Gluten-Free Lemon Cupcakes

The ULTIMATE Gluten-Free Lemon Cupcakes are a delightful and zesty treat perfect for any occasion, offering a light and airy texture with a vibrant citrus punch. This recipe is incredibly useful for anyone seeking a delicious, satisfying dessert that caters to gluten-free needs without sacrificing flavor or enjoyment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 12 cupcakes

Course: Baking, Cupcakes, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

ULTIMATE Gluten-Free Lemon Cupcakes

• 1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup full-fat buttermilk, at room temperature see notes for dairy-free option
• ¼ cup fresh lemon juice (from about 1-2 lemons)
• 1 tablespoon finely grated lemon zest (from about 2-3 lemons)

Lemon Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• Yellow food coloring Optional, for a brighter hue

Equipment

• Muffin tin
• Paper liners
• Wire rack
• Offset spatula
• Piping bag
• Electric mixer

Method

 

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour the cups if not using liners.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
   1 ½ cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
   ½ cup unsalted butter, softened, 1 cup granulated sugar
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   2 large eggs, at room temperature, 1 teaspoon vanilla extract
5. In a small bowl or liquid measuring cup, whisk together the buttermilk, fresh lemon juice, and lemon zest.
   ½ cup full-fat buttermilk, at room temperature, ¼ cup fresh lemon juice (from about 1-2 lemons), 1 tablespoon finely grated lemon zest (from about 2-3 lemons)
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
    8 ounces cream cheese, softened, ½ cup unsalted butter, softened
11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase the speed to medium-high and beat until fluffy. Mix in the lemon juice, lemon zest, and optional food coloring until smooth and well combined.
    3 cups powdered sugar, sifted, 2 tablespoons fresh lemon juice, 1 teaspoon finely grated lemon zest, Yellow food coloring
12. Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting using an offset spatula or piping bag.

Notes

Unfrosted or fully frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, especially if frosted with cream cheese frosting, store in the refrigerator for up to 4-5 days. Unfrosted cupcakes can be frozen for up to 2-3 months.