Gluten Free Lemon Poppy Seed Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.5(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tbsp poppy seeds
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 tsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup plain whole-milk yogurt
- ¼ cup whole milk
- 1 tsp vanilla extract
For the frosting
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 ½ tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp whole milk
- pinch of salt
For serving
- lemon slices or 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 small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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