Dairy Free Gluten Free Lemon Cupcakes with Lemon Frosting
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.9(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp lemon zest (from about 2 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup whole milk, room temperature
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
For the lemon frosting
- 1 cup unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1–2 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 pinch salt
For serving
- thin lemon slices or lemon zest curls, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until evenly combined. Set aside.
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