These gluten free lemon cupcakes have a tender crumb and are full of bright lemon flavor. Bonus – they’re really easy to make, no stand mixer required!
This post is brought to you in partnership with Rodelle Vanilla and contains affiliate links for products and ingredients used to make this recipe. Thank you for supporting What The Fork Food Blog ♥
It’s my birthday again! This year, instead of a cake, I decided to celebrate with these gluten free lemon cupcakes. These cupcakes are so bright and fresh – perfect for birthdays!
In the past, I’ve really done it up with birthday cakes. Last year, I made a gluten free coconut cake which was a big hit. The gluten free funfetti cake that I made the year before that was also a reader favorite.
So why cupcakes this year instead of another gorgeous layer cake?
Because I’m lazy!
No really, though… I’ve been working HARD and I just did NOT want to make a big, beautiful (read: time consuming) layer cake. And I’m not saying that making a cake is hard, it’s a little work. But when you’re recipe testing, it’s a lot. Several rounds of testing, plus making and styling it for photos AND making an extra one for videos – it’s just SO much cake.
This recipe is one I’ve been working on since May when Kelsey wanted lemon cupcakes to bring to school for her birthday – she’s a fruit dessert kinda girl. So naturally, I always use school functions for a round of recipe testing #foodbloggertruth
Basically, any get tother and any time I have to make or bring a dessert, I use that as an opportunity to test a recipe out. For this recipe, I was pretty happy with the way they came out the first time – plus I made them mini, which you could do here if you want.
I only had to tweak a few things and BOOM: the best gluten free lemon cupcakes, ever!
Since I happen to love fruity desserts too (sorry Adam), I thought this would be the perfect time to get this recipe down. And that I did – I don’t want to pay myself on the back but I’ll just go ahead and do that and say that I nailed it here. So much lemon flavor and the cupcakes have such a great texture. Lemon perfection!
These lemon cupcakes get their bright lemon flavor from THREE sources of lemon flavor – fresh lemon juice, lemon zest, and a little bit of lemon extract (I use Rodelle lemon extract). That lemon extract gives these that little extra lemon flavor that you can’t get from just the juice and zest alone. It’s what truly makes these seem like a bakery-style cupcakes.
If you REALLY want to up that lemon factor, you can scoop out some of the top of the cupcake and fill it with some of my paleo lemon curd. If I had some on hand, I probably would have done that!
Since it’s my birthday, I teamed up with Rodelle to bring you guys another great giveaway! I can’t have a birthday and without having a little giveaway, right?!
This time, we’re giving one of you a fun little sampler prize pack that includes some vanilla extract, lemon extract, almond extract, vanilla paste, and their gourmet baking cocoa. You can enter the giveaway via the giveaway form at the end of the post. Good Luck!
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For the cupcakes: For the frosting:
For the cupcakes
For the frosting
Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g
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For the frosting: