Gluten Free Lemon Poppy Seed Cupcakes
These gluten free lemon cupcakes are moist, fluffy and perfect for a simple Spring dessert. With poppy seeds, lemon curd and a lemon buttercream frosting, these are sure to be a total crowd pleaser.
Lemon desserts are among my most favorite. My gluten free lemon bars are a go to, but these gluten free lemon cupcakes are a new favorite.
They’re moist and flavorful with a touch of poppy seeds in the batter for a fun twist. This one bowl recipe is perfect for a spring or summer dessert and I promise your friends and family will never know they’re gluten free!
These gluten free lemon cupcakes are one of my favorite gluten free cupcake recipes. They are easy to make, fresh and I love the burst of lemon pair with the sweet buttercream. If you love this recipe, try my lemon poppy seed cookies or gluten free lemon blueberry loaf next!
Why you’ll love this recipe
- Easy to make
- One bowl
- Moist & tender
- Sweet yet tangy
Key ingredients
FLOUR. I used the Bob’s Red Mill 1:1 Baking flour here which I recommend! If you use a different blend, just make sure it has xanthan gum in there.
SUGAR. We’ll be using pure white sugar in these gluten free lemon cupcakes for the best texture and flavor. I don’t recommend any subs here to ensure the color and texture are similiar to the photos.
EGGS. You need two eggs in these cupcakes which will give them a nice fluffy texture and help bind all ingredients together.
OIL. I tested these with both oil and butter, but ultimately prefer the texture with oil.
LEMON. Lemon juice, lemon zest and lemon extract will give these cupcakes the perfect flavor!
MILK. Just a bit of milk will help add moisture to these cupcakes.
How to make gluten free lemon cupcakes
In a medium mixing bowl, whisk together all wet ingredients for about 1 minute.
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Add in the flour, baking powder and salt and whisk well, about 30 seconds, then whisk in the poppy seeds. Scoop the batter into the prepared muffin tin, filling each about 3/4 of the way up.
Bake for 20-25 minutes or until a toothpick comes out clean. All ovens are different so keep an eye on them.
Remove from the oven and let cool in the pan for 20 minutes, then transfer each cupcake onto a wire rack to finish cooling.
Once cool, I like to spread about 1/2 tablespoon of lemon curd on top the cupcakes, then add on the lemon buttercream and extra poppy seeds. Delicious with or without the lemon curd! Try my lemon raspberry cookies next!
How to store and freeze
Once prepared, these cupcakes will store for about 3 days. Keep them in a container at room temperature for best results. Keeping them sealed will ensure these cupcakes stay nice and moist.
You can freeze them, but you’ll want to do so before they are frosted. Then just let them thaw in the fridge and frost when you’re ready to serve.
Can I make these vegan or dairy free?
I do not recommend swapping the eggs for an egg replacer since the eggs are key for giving a fluffy texture. Instead, try my vegan lemon cupcakes which are also gluten free!
You can, however, sub any dairy products for dairy free versions. Just use dairy free butter for the buttercream (I suggest Earth Balance) and non-dairy milk like almond or soy.
Variations
While I love the lemon buttercream, you can also try a blueberry or strawberry frosting with these cupcakes. To make blueberry frosting, follow the instructions in the strawberry one but use freeze dried blueberries and blueberry jam.
For a lighter option, you can use the lemon glaze from my lemon loaf instead of a buttercream.
More gluten free cupcake recipes!
- Vegan Gluten Free Cupcakes
- Double Chocolate Cupcakes
- Matcha Cupcakes
- Gluten Free Funfetti Cupcakes
- Red Velvet Cupcakes
- Almond Flour Chocolate Cupcakes
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Gluten Free Lemon Poppy Seed Cupcakes
by: claire cary
Ingredients
Wet
- 2 eggs
- ¾ + ⅛ cup white sugar 1/8 cup = 2 tablespoons
- ½ cup oil
- ¼ cup milk
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons poppy seeds
For decorating
- 1 batch lemon buttercream
- 6 tablespoons lemon curd optional
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside.
- In a medium mixing bowl, whisk together all wet ingredients for about 1 minute.
- Add in the flour, baking powder and salt and whisk well, about 30 seconds.
- Whisk in the poppy seeds.
- Scoop the batter into the prepared muffin tin, filling each about 3/4 of the way up.
- Bake for 20-25 minutes or until a toothpick comes out clean. All ovens are different so keep an eye on them.
- Remove from the oven and let cool in the pan for 20 minutes, then transfer each cupcake onto a wire rack to finish cooling.
- Once cool, I like to spread about 1/2 tablespoon of lemon curd on top the cupcakes, then add on the lemon buttercream and extra poppy seeds. Delicious with or without the lemon curd!
Notes
Comments
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I LOVE anything lemon and these are so delicious! I don’t have to be gluten-free but I have a few family members who are sensitive to it so I jump at the opportunity to find good recipes. This one is so easy to make and so amazing! I made them just as written but might sneak in a little more lemon zest next time because I am obsessed with lemon!
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