You’ll love these simple gluten free lemon cupcakes! Made from scratch and dairy free, they’re an excellent treat for anyone with intolerances or allergies. These cupcakes are light and tender with bright lemon flavor in the cake and a sweet lemon buttercream on top.
If you enjoy gluten free cupcakes, try the gluten free vanilla cupcakes recipe as another option.
These lemon cupcakes are both gluten free and dairy free, yet they still deliver a soft crumb and bright citrus flavor. The cake itself is not overly sweet, which balances nicely with a generous swirl of lemon buttercream.
They’re the kind of cupcakes you can serve to everyone at a gathering — people with food restrictions and those without — and expect smiles all around. If you love lemon-flavored bakes, these will quickly become a favourite.
Key Ingredients
Because these cupcakes are gluten free and dairy free, each ingredient contributes to both flavor and structure. Use good-quality gluten free plain flour (a reliable 1:1 baking flour) for best results.
Ingredient quantities are listed in the recipe card below.
- White sugar – adds sweetness and helps keep the cupcakes moist.
- Lemon – use both zest and juice for a strong, fresh lemon flavour.
- Dairy free butter – brings richness and helps with texture.
- Canola oil – adds moisture; using oil plus butter gives a tender crumb that’s not dense.
- Eggs – provide structure and, when beaten with sugar and fats, help the cupcakes stay light and fluffy.
- Vanilla extract – enhances the overall flavour and complements the lemon.
- Gluten free plain flour – choose a dependable 1:1 baking flour for consistent results.
- Baking powder – helps the cupcakes rise and stay light.
- Bicarbonate of soda (baking soda) – reacts with lemon juice to aid rise and tenderness.
- Dairy free milk – almond, oat or soy milk work well; use what you have on hand.
Equipment and Tools
- Cupcake / muffin tin – light-coloured pans help with even heat distribution.
- Paper muffin liners – use liners that won’t stick and give a neat finish.
- Stand mixer or hand mixer – useful for creaming and for making a smooth buttercream.
- Piping bags and tips – for decorating the cupcakes with buttercream swirls.
Step-By-Step Instructions
Begin by combining the lemon zest with the white sugar in a large mixing bowl. Rub the zest into the sugar with your fingers until fragrant—this infuses the sugar and boosts the citrus aroma throughout the cupcakes.
Add the dairy free butter and canola oil to the bowl and beat with an electric mixer until combined. Add the eggs one at a time, beating well after each addition, until the mixture is paler and light. Stir in the vanilla extract.
Whisk the dry ingredients—gluten free plain flour, baking powder and bicarbonate of soda—in a separate bowl so they’re evenly distributed. Add the dry ingredients to the wet mixture in three additions, alternating with the dairy free milk and lemon juice. Mix gently until just combined to keep the cupcakes light.
Divide the batter evenly into lined muffin cups, filling each about two-thirds full. Bake in a preheated oven at 180°C (350°F) for 20–22 minutes, or until a skewer inserted into the centre comes out clean. Let the cupcakes rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
When cooled, pipe a batch of dairy free lemon buttercream onto each cupcake and garnish with a small lemon wedge if desired.
Storage Instructions
Store cupcakes in an airtight container at room temperature for up to 2 days, though in hot, humid climates refrigeration is preferable. In the fridge they’ll keep for up to 4 days; bring them to room temperature before serving for best texture and flavour.
To freeze, do so unfrosted. Cool completely, then wrap individually in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature, then frost before serving.
Recipe FAQs
Yes. If you do not require the cupcakes to be gluten free, regular plain (all-purpose) flour can be used as a direct swap using the same measurements.
This version has not been tested egg-free. You can try flax eggs or a commercial egg replacer, but the texture may change. For an egg-free option, consider a recipe created specifically for vegan lemon cupcakes.
If you make this recipe, please leave a comment and a rating below — I’d love to hear how it turned out.
More gluten free desserts:
Gluten Free Raspberry Muffins
Vegan Brownies
Blueberry Almond Cake (Gluten-Free)
Chocolate Torte (Gluten-Free)
Gluten Free Lemon Cupcakes
Equipment
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mixing bowls
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hand mixer or stand mixer
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cupcake / muffin pan
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cupcake liners
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piping bag
Ingredients
- 1 cup white sugar / granulated sugar
- zest of 1 lemon
- 60 grams dairy free butter
- ¼ cup canola oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ¾ cups gluten free plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda / baking soda
- ¼ cup almond milk (or other dairy free milk)
- ¼ cup lemon juice (from 1–2 lemons)
- 1 batch dairy free lemon buttercream
Instructions
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Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake liners.
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Combine sugar and lemon zest in a bowl and rub together until fragrant.
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Add dairy free butter and canola oil and beat until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract.
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Whisk together gluten free flour, baking powder and bicarbonate of soda in a separate bowl.
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Add dry ingredients to the wet mixture in three additions, alternating with the almond milk and lemon juice, mixing until just combined.
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Divide batter among liners, filling two-thirds full. Bake 20–22 minutes or until a skewer comes out clean.
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Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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When cooled, pipe lemon buttercream onto each cupcake and garnish if desired.
Notes
Nutrition
Nutritional information is a guide and calculated automatically; results may vary depending on exact ingredients used.
This post was originally published on 24 April 2017 and has been updated with slight recipe adjustments, extra information, and new photos.