Gluten Free Lemon Cupcakes

How do you make moist gluten free cupcakes?

A few little tricks make these bright, fresh cupcakes extra moist and delicious.  They use a combination of butter and oil for the perfect balance of richness, flavor, and tenderness. An extra egg gives them the perfect amount of lift. And the batter rests so the gluten free flour can fully absorb moisture and avoid grittiness.

Sift the Dry Ingredients

After lightly spooning the flour to measure it, sift it together with the baking powder and salt.

Cream the Wet Ingredients

Cream the butter, oil, and sugar until light and fluffy. Then beat in the eggs, lemon zest, and vanilla.

Combine the Wet and Dry

At low speed, mix the dry ingredients into the creamed mixture. 

Add Liquids

While beating, gradually stream in the milk and lemon juice, and beat on High until the batter is light and airy.

Let it Rest

Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes.

Bake the Cupcakes

Divide the batter between a 12-cup muffin pan and bake at 350°F for about 20 minutes.

Cool and Frost

Cool for 5 minutes in the pan, and then transfer the cupcakes to a cooling rack to cool completely. Then frost with Lemon Buttercream.

Enjoy Your Cupcakes

Moist, lemony, and perfect. You'll love the bright and fresh cupcakes all season long!

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