Gluten-Free Lemon Cupcakes

I know, here we are again. Me and yet another cupcake recipe. I doubt you mind. I mean, who can get can enough of cupcakes? I can't. And I also cannot stop testing recipes from my recently purchased cookbook Gluten-Free Cupcakes by Elana Amsterdam.

I had been planning to make Elana's Lime Cupcakes for a few days now. I had even picked up several limes for the occasion on my last grocery outing. Or so I thought. Seems that I must have become distracted at the lime bin because they are not here. I have been guilty of this type of thing alot lately. Is this what comes with middle-age? I guess so. At least for me.

Now that all said, I did find nestled in my crisper a TON of lemons. So I decided to stick with her recipe for lime cupcakes but alter things a bit to turn them into lemon cupcakes instead. They turned out beautifully and I will definitely be making these again.

These cupcakes are INCREDIBLY moist. In fact I have not tasted many this moist in a long while, especially gluten-free cupcakes. The moisture is a result of the addition of 3 eggs, honey and grapeseed oil. This recipe only makes 8 cupcakes so as you can see, 3 eggs is quite a lot for such a small amount of cupcakes. They do the trick ! The flour combo of 1:1 coconut and almond flours also adds moisture and an incredibly rich crumb. DIVINE.

Her recipe recommends finishing them with a coconut frosting. I opted for a lemon buttercream with a hint of cream cheese instead. If you like the style of piping I used then use an open, large round piping tip. Play with your piping on waxed paper for awhile until you get the desired look then simply scrape the frosting back into your piping bag and start decorating the cupcakes!

Let's get started, shall we?

*altered source recipe: Lime Cupcakes, Gluten-Free Cupcakes by Elana Amsterdam


1/2 cup coconut flour
1/2 cup almond flour (remove any lumps by mashing together with your fingers)
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs at room temperature
1/2 cup grapeseed oil
1/2 cup agave nectar (I used honey)
1/4 teaspoon pure lemon oil
zest from one large lemon

1/2 cup butter at room temperature
1/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
2 tablespoons whipping cream
1/8 teaspoon pure lemon oil


PREHEAT oven to 350F
LINE 8 muffin cups with paper liners (double the liners because these do tend to discolor as they bake due to the oil)
IN MEDIUM BOWL, whisk together first 4 cupcake ingredients
IN LARGE BOWL, whisk together remaining cupcake ingredients
WITH SPATULA OR SPOON, fold wet ingredients into dry ingredients stirring until combined
SCOOP 1/4 cup of batter into each muffin liner
BAKE 18-22 minutes until cupcakes are golden and toothpick inserted in center comes out clean
LET cool in pan 5 minutes
TRANSFER cupcakes to cooling rack and let cool completely before frosting

IN BOWL OF STAND MIXER fitted with paddle attachment, whip butter and cream cheese on MED speed for 2 minutes
ADD sifted icing sugar combining first on slow speed then increasing to MED and mixing 4-5 minutes
ADD REMAINING ingredients and mix until fully incorporated and icing is smooth and creamy
PIPE FROSTING onto cupcakes


Also seen here:


Ladybird Ln


  1. These are SO cute and look super delicious!! :)

  2. My nana has Celiac so I am always on the hunt for delicious looking gluten-free recipes. Wait til I tell her I found a fantastic sounding lemon cupcake recipe! Thanks so much for sharing! :D

  3. love your blog :) I gave you the Versatile blogger award today :) Swing by my blog to "pick it up." Don't forget to pass it on!

    {Sweet Treats Thursday} Thu-Sun

    PS- Hope to see you tomorrow at the Sweet Treats Party! I'm hosting a special giveaway sponsored by BobaJewls!

  4. hope your Nana loves them, OnSugarMountain !

    thx, Ashton, for the award! Heading over to your blog now :)

  5. So so so pretty, really totally adorable! and as always your photos just make me smile :) the fact you say you havnt had cupcakes so moist in a while has made me instantly fall in lust with this recipe, sounds scrummy!

  6. thx Procrastobaker. Happy you enjoy the photos and of course, the description of these yummy treats!

  7. what # tip did you use to pipe like this? They look adorable!

  8. I can feel the aromatic scent of it. I will surely love it.

  9. @Jessica - I used a Wilton Large 1A Round Tip

  10. Will be sending this over to my oldest daughter...she has a gluten free household!

  11. I love that these gorgeous cupcakes are gluten free. I have a few friends who are on GF diets and I've been trying to find some recipes to make for them. Yum! Thanks for sharing this recipe.

  12. This sounds scrumptious! I have a good friend who can not eat gluten I might have to fix this up next time he is in town!


  13. You did a great job with these! That frosting looks divine! Thanks for sharing on Sweet Indulgences Sunday.

  14. Gorgeous Cupcakes!! The perfect recipe for this week's Sharing Sundays, theme CUPCAKES!! Please come by and link up this recipe and any other cupcake recipes you would like. We will feature the top 5-6 viewed recipes next Sunday. The link is opened until Saturday evening.


  15. I made these today. I wish I could say I enjoyed them, but I wasn't fond of the flavor of the almond/coconut combo. Less lemony tasting than I prefer and the texture while very moist was just not good. I'm sad, I'm really trying to find decent gluten free recipes that I can share with others so it's not such a huge deal.

  16. A very insteresting recipe. I'm investigating celiac recipes, because my hushand became celiac and he loves cupcakes. I'll try to elaborate this one for him.
    Best regards.


Thank you for your comments!

Linda @ Lemon Drop