Gluten Free Lemon Poppy Seed Cupcakes
by: claire cary
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.
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
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.
I recommend lemon extract over lemon flavor for the best result.
Serving: 1cupcake, without frosting, with curd / Calories: 244kcal / Carbohydrates: 32g / Protein: 3g / Fat: 12g / Fiber: 2g / Sugar: 21g
