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Gluten-Free Lemon Cupcakes with Lemon Frosting (Dairy-Free Friendly) - Bright, Zesty, and Simple

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 tbsp finely grated lemon zest (from about 2 lemons)
  • Wet Ingredients: 2 large eggs, room temperature
  • 1/2 cup neutral oil (like avocado or light olive oil)
  • 1/2 cup unsweetened non-dairy milk or regular milk
  • 1/4 cup fresh lemon juice
  • 1 tsp pure vanilla extract
  • Lemon Frosting (Dairy-Free Friendly): 1/2 cup plant-based butter or unsalted butter, softened
  • 2 1/2 to 3 cups powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice, to taste
  • 1 tsp finely grated lemon zest
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk the gluten-free flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  3. In a separate bowl, whisk the eggs, oil, milk, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. Do not overmix.
  5. Divide the batter evenly among the liners, filling each about two-thirds full.
  6. Bake for 16–19 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Make the frosting: Beat the butter until creamy. Add 2 1/2 cups powdered sugar, lemon zest, 2 tbsp lemon juice, and a pinch of salt. Beat until fluffy, 1–2 minutes. Adjust with more lemon juice for tang or more powdered sugar for thickness.
  9. Frost cooled cupcakes using a knife or piping bag. Garnish with extra zest if you like.