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Gluten-Free Lemon Cupcakes with rich and lemony frosting



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Rate this recipe 4.5/5 (2 Votes)


  • (you will have more than enough to make the cupcakes, and then some left over):
  • Almond Rice Flour Mix
  • 2 cups brown rice flour
  • 1/3 cup tapioca flour
  • 1/2 cup potato starch
  • 1/2 cup almond meal
  • For the cupcakes:
  • 2/3 cups sugar
  • 2 large eggs
  • 1 1/4 -1/2 cups almond rice flour mix (see above)
  • 1/4 tsp seal salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthum gum
  • 1/2 cup vanilla rice milk
  • 1/4 cup canola oil
  • 1/8-1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp pure lemon extract
  • juice of 1/2 large lemon
  • zest of 1 large lemon
  • Frosting:
  • 2 cups powdered sugar
  • 1/8 cup melted butter
  • 2-2 1/2 TBSP vanilla rice milk
  • 1 About 1 TBSP lemon juice
  • 1/4 tsp pur lemon extract


Servings 12


Step 1

Preheat oven to 350

Combine sugar, flour, salt, baking powder/soda, xanthum gum in a large bowl. Mix thoroughly with a fork.

Combine rice milk, eggs, oil, melted butter, vanilla and lemon extract, lemon juice, and lemon peel in a smaller bowl. Mix.

Stir the 'wet' ingredients into the dry bowl.

Pour batter into a pre-greased medium sized cupcake/muffin pan and bake for 16-18 minutes at 350.

Let the cupcakes cool completely before frosting.

For the Frosting:
Put only 1 cup of powdered sugar in a bowl, add the rice milk and melted butter. Mix with a fork.

Slowly add the second cup of powdered sugar while mixing.

Add the lemon juice and lemon extract. Mix until smooth.


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