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–+ servings
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
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