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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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
- 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.
- 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.
- This recipe makes 12 cupcakes, but you can also make 9 larger cupcakes with a smaller cupcake pan. (Baking time will also increase.)
- If you want to use pre-made dairy-free frosting, I recommend Simple Mills or Miss Jones.
- 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!
Recipe Card
Gluten-Free Lemon Poppyseed Cupcakes
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
- 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.
- 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.
- This recipe makes 12 cupcakes, but you can also make 9 larger cupcakes with a smaller cupcake pan. (Baking time will also increase.)
- If you want to use pre-made dairy-free frosting, I recommend Simple Mills or Miss Jones.
- 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
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