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    Home » Cakes and Cupcakes

    Gluten-Free Lemon Poppyseed Cupcakes

    Published: Apr 24, 2023 · Modified: Apr 24, 2023 by Mariah Knight

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    Jump to Recipe Print Recipe

    Grab some juicy lemons and let's make these delicious Gluten-Free Lemon Poppyseed Cupcakes! They're light, fresh, and perfect to enjoy all spring and summer long.

    Lemon poppyseed cupcakes on a parchment paper lined board.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Lemon Glaze
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why You'll Love This Recipe

    Healthy - These fluffy gluten-free lemon cupcakes are a delicious paleo friendly dessert! They're made with organic coconut sugar which is an unrefined sugar option that is also lower glycemic. For a sugar-free alternative, swap for Lakanto Golden Monkfruit.

    Typically, I use coconut oil or avocado oil in my dairy-free dessert recipes, but this particular recipe just uses coconut milk and whole eggs for moisture. (Which makes them naturally oil free!)

    Delicious - They're soft, fluffy, and filled with fresh lemon flavor! I love baking with lemon because it's a simple, inexpensive ingredient, and yet it adds so much flavor to baked goods.

    Versatile - Serve these gluten-free cupcakes at birthday parties, Mother's Day, Baby Showers, or any special occasion!

    If you love lemon recipes, you'll also love my Lemon Poppyseed Bread & Almond Flour Lemon Cookies!

    🍴Ingredient Notes

    Ingredients for gluten free lemon cupcakes measured out.
    • Coconut Milk - Any non-dairy milk like almond milk or soy milk will work with this recipe.
    • Coconut Sugar - You can swap for any granulated sugar. For a sugar-free option, I love using Lakanto Golden Monkfruit.
    • Lemon - I used the zest and juice from one fresh lemon.
    • Eggs - I have not tested this recipe with an egg replacement.
    • Vanilla Extract - Vanilla is the perfect flavor to pair with lemon desserts.
    • Almond Flour - I love using Bob's Red Mill or Blue Diamond blanched almond flour because they're both fluffy and easy to work with.
    • Cassava Flour - This is one of my favorite grain-free flours to bake with! I love using Terrasoul and Otto's Cassava Flour.
    • Poppyseeds - If you don't have poppyseeds or you're not a fan, just skip this ingredient to make plain Lemon Cupcakes!
    • Baking Powder & Baking Soda - You'll need both to create a light and fluffy cupcake texture.
    • Salt - Just a pinch!

    In gluten-free baking it's important to stick to the recipe and use the correct ingredients. For these cupcakes I used a combination of almond flour and cassava flour which when blended together create a similar texture to a gluten-free flour blend.

    🍴Step by Step Instructions

    Step 1: Mix Dry Ingredients

    Start by adding almond flour, cassava flour, poppyseeds, baking powder, baking soda, and salt into a mixing bowl. Stir until well combined.

    Lemon poppyseed cupcake dry ingredients in mixing bowl.

    Step 3: Mix Wet Ingredients

    Next, add coconut milk, eggs, lemon juice, lemon zest, coconut sugar, and vanilla extract into a large mixing bowl. Whisk together or use a hand mixer to blend.

    Wet ingredients for lemon cupcakes.

    Step 3: Making Cupcake Batter

    Then, pour the flour mixture into the wet mixture and stir together with a spoon or hand mixer until all flour has been absorbed. Use a spatula to scrape down the edges of the bowl.

    Lemon poppyseed cupcake batter in a glass bowl.

    Step 4: Preparing to Bake Cupcakes

    Grease each cupcake tin with a non-stick spray or use parchment paper cupcake liners. Finally, use a measuring cup or spoon to add an even amount of cupcake batter into each cupcake tin.

    Lemon cupcake batter in 12 cupcake tins.

    Step 5: Baking Lemon Cupcakes

    Bake the cupcakes at 350 degrees for about 20-25 minutes. *Depending on your oven.* Test with a toothpick, if it comes out clean, they're done! You'll also notice the tops will become golden brown.

    Baked lemon poppyseed cupcakes baking pan.

    Step 6: Cooling & Frosting

    Remove each cupcake from the baking tray and place on a wire rack to cool.

    Top the cooled cupcakes with a simple lemon glaze or vanilla frosting.

    Lemon poppyseed cupcakes with one cupcake cut in half.

    Expert Tips

    1. Before grating the lemon, I like to wash them with soap and water first! Also, you'll want to grate the lemons before juicing them.
    2. When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
    3. This recipe makes 12 cupcakes, but you can also make 9 larger cupcakes with a smaller cupcake pan. (Baking time will also increase.)
    4. If you want to use pre-made dairy-free frosting, I recommend Simple Mills or Miss Jones.
    5. I recommend using parchment paper cupcake liners for a non-stick option.

    Lemon Glaze

    For the glaze, just mix together about ¼ cup of powdered sugar, a dash of lemon zest, and a little dairy-free milk or lemon juice until you reach your desired consistency. 

    Use a spoon or whisk to blend together. Use a spoon to drizzle it onto each cupcake and spread with the back of a spoon.

    Close up picture of lemon poppyseed cupcake with lemon wedge on top.

    How to store leftovers

    Leftover cupcakes should be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

    You can also store leftover lemon cupcakes in the freezer! Place in a freezer safe bag or container and seal to make sure it's airtight.

    More lemon recipes!

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      One Pot Lemon Chicken Pasta Recipe (Dairy-Free)
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    After you make these Lemon Poppyseed Cupcakes, make sure to leave a comment & rate the recipe!

    Recipe Card

    Lemon poppyseed cupcakes on a parchment paper lined board.

    Gluten-Free Lemon Poppyseed Cupcakes

    Grab some juicy lemons and let's make these delicious Gluten-Free Lemon Poppyseed Cupcakes! They're light, fresh, and perfect to enjoy all spring and summer long.
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 136 kcal

    Equipment

    • 12 Cupcake Liners
    • Cupcake Pan

    Ingredients
      

    Wet Ingredients

    • ⅔ Cup Coconut Milk Or any non-dairy milk!
    • ½ Cup Coconut Sugar
    • ⅓ Cup Lemon Juice
    • 2 Eggs
    • 1 Tablespoon Lemon Zest
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • 1 Cup Almond Flour
    • ¾ Cup Cassava Flour
    • 2 Tablespoons Poppyseeds
    • 1+½ Teaspoons Baking Powder
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Instructions
     

    • Start by adding almond flour, cassava flour, poppyseeds, baking powder, baking soda, and salt into a mixing bowl. Stir until well combined.
    • Next, add coconut milk, eggs, lemon juice, lemon zest, coconut sugar, and vanilla extract into a large bowl. Whisk together or use a hand mixer to blend.
    • Then, pour the flour mixture into the wet mixture and stir together until all flour has been absorbed. Use a spatula to scrape down the edges of the bowl.
    • Grease each cupcake tin with a non-stick spray or use parchment paper cupcake liners. Finally, use a measuring cup or spoon to add an even amount of cupcake batter into each cupcake tin.
    • Bake the cupcakes at 350 degrees for about 20-25 minutes. *Depending on your oven.* Test with a toothpick, if it comes out clean, they're done!
    • Remove each cupcake from the baking tray and place on a wire rack to cool.
    • Top the cooled cupcakes with a simple lemon glaze or vanilla frosting.

    Notes

    Expert Tips

    1. Before grating the lemon, I like to wash them with soap and water first! Also, you'll want to grate the lemons before juicing them.
    2. When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
    3. This recipe makes 12 cupcakes, but you can also make 9 larger cupcakes with a smaller cupcake pan. (Baking time will also increase.)
    4. If you want to use pre-made dairy-free frosting, I recommend Simple Mills or Miss Jones.
    5. I recommend using parchment paper cupcake liners for a non-stick option.

    How To Store Leftovers

    Leftover cupcakes should be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
    You can also store leftover lemon cupcakes in the freezer! Place in a freezer safe bag or container and seal to make sure it's airtight.

    How to Make the Lemon Glaze

    For the glaze, just mix together about ¼ cup of powdered sugar, a dash of lemon zest, and a little dairy-free milk or lemon juice until you reach your desired consistency. 
    Use a spoon or whisk to blend together. Use a spoon to drizzle it onto each cupcake and spread with the back of a spoon.
    ** See full post for more information and step by step photos.

    Nutrition

    Serving: 1ServingCalories: 136kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 27mgSodium: 158mgPotassium: 31mgFiber: 2gSugar: 10gVitamin A: 40IUVitamin C: 4mgCalcium: 93mgIron: 1mg
    Keywords dairy free lemon poppyseed cupcakes, gluten free lemon cupcakes, gluten-free lemon poppyseed cupcakes, low sugar lemon cupcakes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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