I am so excited to share another cupcake recipe! I just love cupcakes so much. This recipe is really a home run. No one would EVER be able to tell these are gluten free and dairy free – I promise! They’re lemony, moist, light…basically everything you could want. Like a ray of sunshine for your mouth. Also, we can’t forget about the frosting! This isn’t the traditional light and fluffy frosting you might think of on a cupcake – it is SO MUCH BETTER. It has just three ingredients and takes only 2 minutes to make. Another great thing is that you can adjust it to the sweetness and consistency you prefer. To make it thinner, add more coconut oil. To make it thicker, add more coconut butter. Then you just dip your cakes in it and you’re done!
I think the key to this recipe is my gluten-free flour mix. The mix has the perfect blend of heavy flours, light flours, and starches. That combination is critical to making a good blend that can mimic wheat flour. Making your own is worth it, though, because the results will be better and you’ll enjoy your baked goods that much more!
Working with a bunch of different flours is one of the best parts of gluten free baking. It’s kind of like an experiment to find exactly what you like and what works in each individual recipe you make (don’t worry – I’ll help you out with this!). If you looked in my kitchen, you would def be able to tell I have a love of flours. Not kidding – I have multiple drawers filled with bags of every flour you could ever imagine. My friends sometimes like to make fun of me for this, but they secretly love it because I bring them all my baking experiments. If you bring your friends these lemon cupcakes, they’ll love you and all of your gluten-free flours too!
Happy baking! xoxo
2 cups all-purpose GF flour blend
1 ¼ tsp baking soda
½ tsp salt
¾ tsp xanthan gum
½ cup melted coconut oil
1 cup agave (or honey)
½ cup almond milk
¼ cup lemon juice
Zest of 1 lemon
1 tsp vanilla extract
½ cup coconut butter
2 tbsp coconut oil
2 tbsp agave
- Preheat the oven to 350⁰ Line a cupcake tin with cupcake wrappers.
- In a medium bowl, whisk together the flour blend, baking soda, salt and xanthan gum.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dry mixture into the wet mixture and whisk until combined. The batter will be a little runny – that’s normal!
- Fill cupcake liners until about ¾ full. Bake for 15-17 minutes, or until a toothpick comes out clean. Once done, take the cupcakes out of the tray and cool on a wire rack.
- To make the frosting, simply melt all the ingredients together right before you frost the cupcakes.
- To frost, hold the cupcake upside down and dip into the frosting to coat the top. Do this to all the cupcakes, then repeat about three times until the frosting is gone.