Gluten Free Lemon Cupcakes

Gluten Free Mummy
Light and fluffy gluten free lemon cupcakes with a zesty lemon buttercream.
Prep Time 15 minutes
Cook Time 18 minutes
Course Dessert


  • 225 g gluten free self-raising flour
  • 1 tsp baking powder ensure gluten free
  • 1/4 tsp xanthan gum
  • 225 g butter softened
  • 225 g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • zest of 1 lemon

For the lemon buttercream

  • 450 g icing sugar sifted
  • 225 g butter softened to room temperature
  • 2 lemons zest and juice
  • yellow food dye, if desired ensure gluten free


  • Preheat the oven to 170 °C (fan).
  • Line 2 cupcake tins with cupcake cases (this mixture makes approx. 18-20 cupcakes).
  • Cream together the butter and the sugar (using a stand mixer with a balloon whisk attachment, or a handheld electric whisk) until soft and fluffy.
  • Add the eggs and the lemon zest. Whisk to combine.
  • Sieve in the gluten free self raising flour, baking powder, and xanthan gum. Whisk briefly to create a smooth batter.
  • Divide the mixture evenly between the cases.
  • Place in the oven for between 18-20 minutes until well risen and golden.
  • Cool on a wire rack.

For the lemon buttercream

  • Beat together the softened butter and the icing sugar until smooth (approx. 5 minutes), stopping to scrape down the sides of the bowl with a spatula, as required.
  • Add lemon juice and zest, and a few drops of yellow food dye if desired. Beat for a further minute (stopping to scrape down the sides of the bowl with a spatula, if required) until evenly distributed.
  • Pipe or spread the lemon buttercream onto the cooled cupcakes.
Keyword cupcakes, gluten free, lemon