Gluten free lemon cupcakes

Gluten free lemon cupcakes


2 people made this

About this recipe: These gluten-free lemon cupcakes get a big dose of lemon flavour from lemon juice and lemon zest. They are delicious and moist and I think come out tasting better than if they were made with regular flour. Decorate with your favourite icing and a sprinkling of lemon or lime zest.


Serves: 12 

  • 150ml milk, at room temperature
  • 3 3/4 teaspoons lemon juice
  • 60ml vegetable oil
  • 2 egg whites, room temperature
  • 2 lemons, zested
  • 1 1/2 teaspoons vanilla extract
  • 155g gluten free plain flour
  • 150g caster sugar
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 180 C / Gas 4. Line a 12-hole cupcake tin with paper cases.
  2. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest and vanilla extract into milk mixture.
  3. Combine gluten-free flour, sugar, baking powder and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until well mixed, about 2 minutes. Spoon mixture into paper cases about 3/4-full.
  4. Bake in the preheated oven until tops are a light golden brown and a skewer inserted in the centre of the cupcake comes out clean, 18 to 20 minutes. Leave cupcakes in the tin for 10 minutes before transferring to a cooling rack to cool completely.

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