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Gluten-free lemon cupcakes served
Light and citrusy gluten-free cakes with smooth frosting.

Gluten-free lemon cupcakes

Author: Flavelo
Recipes Cakes and Desserts
Gluten-free baking is a bit of kitchen engineering: lacking the binder of wheat flour (gluten), we must use other methods to keep the cake from crumbling and to keep it soft. This recipe relies on a carefully assembled flour blend and the structural power of eggs. Lemon works double-time here: its flavour refreshes, while its acid reacts with the baking powder, pumping extra airiness into the batter.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 260 kcal
🌍 Cuisine Free-from

Ingredients

Equipment Needed

  • Muffin tray
  • Paper cases
  • Hand mixer
  • Sieve
  • Lemon zester

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts (if using almond milk)

Instructions

1 ✓

Preheat the oven to 180°C (conventional).

Tip: Avoid fan settings for GF baking as it dries the batter out too quickly.
2 ✓

Cream the butter with the sugar until pale and fluffy.

Tip: Aeration is critical here as the batter is heavier from starches.
3 ✓

Add the eggs, vanilla, and grated lemon zest. Mix until smooth.

Tip: Egg proteins will hold the cake structure together in place of gluten.
4 ✓

Mix the milk with the lemon juice (it will curdle/thicken like buttermilk).

Tip: Acidic medium softens the crumb structure.
5 ✓

Mix the dry ingredients (flour, baking powder, salt), then add to the butter base alternating with the lemon milk.

Tip: Work quickly; as soon as moisture hits the baking powder, gas production starts.
6 ✓

Fill cases (3/4 full) and bake for 18-20 minutes.

Tip: Do a skewer test! GF cake can stay moist-looking a bit longer, but the skewer must come out clean.
7 ✓

For the frosting, whip the mascarpone with the cream and icing sugar.

Tip: Be careful, mascarpone is easy to over-whip, turning it into butter.
8 ✓

Decorate the completely cooled muffins.

Recipe FAQ

Why is is very crumbly?
Common with GF cakes. If your flour blend lacks xanthan or guar gum (binders), the crumb may fall apart. It's worth adding a pinch separately.
The sponge is dry.
GF flours absorb more liquid (starch) than wheat flour. Watch your liquid ratios and do not overbake!

Ingredients

  • 200 g Gluten-free plain flour blend
  • 150 g Caster sugar
  • 120 g Butter (room temperature)
  • 2 large Eggs
  • 100 ml Plant-based milk (e.g. almond) or Cow's milk
  • 10 g Gluten-free baking powder
  • 10 g Lemon zest (grated)
  • 50 ml Fresh lemon juice
  • 5 ml Vanilla extract
  • 1 pinch Salt
  • 200 g Mascarpone or cream cheese
  • 100 g Icing sugar
  • 50 ml Double cream