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Gluten-Free Lemon Cupcakes

These gluten-free lemon cupcakes are bursting with fresh citrus flavor and moist texture, perfect for those avoiding gluten but craving a delightful dessert. Made with simple, natural ingredients, they’re easy to bake and finished with a light lemon glaze
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Course: Dessert
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 cup sugar
  • 1/4 cup coconut oil melted
  • 3 large eggs
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tsp baking powder gluten-free
  • 1/4 tsp salt
  • Lemon Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Equipment

  • Muffin tin
  • Paper cupcake liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 175°C (350°F). Line a muffin tin with paper liners.
  2. In a mixing bowl, whisk almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk eggs, then add melted coconut oil, lemon juice, and lemon zest.
  4. Combine wet ingredients into dry and mix well until smooth.
  5. Pour batter evenly into muffin cups, filling about 3/4 full.
  6. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  7. Make the glaze by whisking powdered sugar and lemon juice until smooth, then drizzle over cooled cupcakes.

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days.
Can be made dairy-free by using coconut oil or vegan butter.
Add a few blueberries into the batter for a fruity twist.