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Gluten-Free Lemon Cupcakes with Dairy-Free Lemon Frosting

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Ingredients Method

Ingredients
  

  • 1 1/2 cups (180 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup (60 g) finely ground almond flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (such as avocado or light olive)
  • 3/4 cup (180 ml) unsweetened dairy-free milk (almond, oat, or soy), room temperature
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest (from 1–2 lemons)
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon extract (optional, for extra zing)
  • 1 tbsp poppy seeds (optional, for texture)
  • Dairy-Free Lemon Frosting:
  • 1/2 cup (113 g) vegan butter, slightly softened
  • 2–2 1/2 cups (240–300 g) powdered sugar, sifted
  • 2–3 tbsp freshly squeezed lemon juice, plus more to taste
  • 1 tsp finely grated lemon zest
  • 1/2 tsp vanilla extract
  • Pinch fine sea salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt until well combined and no almond flour clumps remain.
  3. In a separate medium bowl, whisk the eggs, oil, dairy-free milk, lemon juice, lemon zest, vanilla, and lemon extract (if using) until smooth and emulsified.
  4. Pour the wet ingredients into the dry and whisk just until a smooth batter forms. If using, fold in the poppy seeds with a spatula. The batter should be pourable but not thin.
  5. Divide the batter evenly among the liners, filling each about 2/3 to 3/4 full for nicely domed cupcakes.
  6. Bake for 16–20 minutes, rotating the pan once halfway, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. Warm cupcakes will melt the frosting.
  8. Make the frosting: In a mixing bowl, beat the vegan butter with a handheld mixer until creamy and slightly fluffy, 1–2 minutes.
  9. Add 1 cup of the powdered sugar and beat on low until incorporated. Add the lemon juice, lemon zest, vanilla, and salt; beat to combine. Gradually add the remaining powdered sugar, beating until thick, smooth, and spreadable. Adjust consistency with more lemon juice for tang or more sugar for firmness.
  10. Once cupcakes are fully cool, frost with a knife or piping bag. Garnish with extra lemon zest or a few poppy seeds if desired. Serve immediately or let the frosting set for 15 minutes.