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Easy Gluten-Free Lemon Cupcakes

Easy gluten-free lemon cupcakes with a thin layer of lemon icing topped with berries. These cupcakes are a delightful summer treat that are sugar easy to make!
Course: Desserts
Cuisine: American
Keyword: Cupcakes, Desserts, Gluten-Free Lemon Cupcake, Lemon Cupcake
Servings: 6 jumbo cupcakes
Author: Silvia Dunnirvine


  • 1 1/3 cup 1-to-1 gluten-free flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 4 oz yogurt
  • 1 stick unsalted butter

Lemon Icing

  • 1 cup confectioned sugar sifted
  • 3-4 tsp lemon juice
  • fresh strawberries


  • Grab two large bowls and set them side by side.
  • To the first bowl add the flour, baking powder and salt. Whisk to combine ingredients.
  • To the second bowl add the sugar and lemon zest. Whisk well until zest is well incorporated in the sugar. This will help distribute flavor evenly. Then add in lemon juice, eggs, yogurt, vanilla extract and softened butter, one by one whisking well in-between (see notes)
  • Slowly add liquid batter into flour bowl, whisking vigorously to incorporate the ingredients. If you have to do it in batches, four pours until liquid batter is done. Finish mixing ingredients with a spatula.
  • Pour batter into 6 jumbo muffin/ cupcake cups or 3 mini loaves. Bake at 350F degrees for 30-32 for cupcakes and 38-40 mini loaves. However keep an eye out a few minutes before it is done. Insert a toothpick to make sure the inside is cooked.
  • Transfer cupcakes to a cooling rack and allow it to be completely cooled before adding icing.

Lemon Icing

  • Add sifted confectioned sugar to a small bowl and 2 tsp of lemon juice to start. Work your way up to 4 tsp of lemon juice as needed.
  • Top cupcakes with a half strawberry then pour lemon icing over strawberry lemon cupcakes.


  • Don't skip whisking the zest with sugar, this step will insure the cake is evenly flavored.
  • Butter must be softened and cooled, can be slightly warm but not hot out of the microwave. 
  • Adding liquids into flour mixture slowly will insure batter doesn't become lumpy.
  • Icing must be added to room temperature cupcakes.


Calories: 394kcal | Carbohydrates: 70g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 221mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 650IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg