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.

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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

• 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.

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.

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.

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.

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.

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.

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.

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!

After you make these Lemon Poppyseed Cupcakes, make sure to leave a comment & rate the recipe!

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