Gluten Free Lemon Cupcakes

As spring has finally arrived I felt like making something a little in-season, so what more fitting than a wonderfully light lemon cupcake. Oozing with lemon curd they taste delicious and are perfect to enjoy at Easter. Prior to being diagnosed with coeliac disease I really enjoyed baking cupcakes and sadly after being diagnosed I lost a bit of my interest in baking until I learnt more about how you can make gluten free cupcakes so tasty that you wouldn’t even know that they’re gluten free! (that or I’ve forgotten how things once were!)

These cupcakes are really quite simple to make, it’s a little tricky with the filling but nothing too complicated if you take it slowly. If you haven’t seen my other Easter bakes then why not take a look at my recipe for a Gluten Free Chocolate “Oreo” Tart or an indulgent Galaxy Mini Egg Chocolate Cake (Yes, I may like chocolate a bit too much!)



-150g Unsalted butter

-150g Caster sugar

-150g Gluten free self raising flour

-3 Large eggs

-Zest of 1 whole lemon

-1tsp of lemon curd per cupcake (saving extra for drizzle on the buttercream)


-100g Unsalted butter

-400g Icing sugar

-Juice of 1 whole lemon


-Lemon curd drizzle

-Sugar daisies for decoration


-Preheat the oven to 180 degrees and line a cupcake tin with 9 cases.

-Cream together the sugar and butter in a bowl until light and fluffy.

-Add in the eggs one at a time, beating until combined. 

-Sieve the flour into the mixture and mix well until all the ingredients are combined together. 

-Bake in the oven for 25 minutes until golden brown. Once done, leave to cool.

-When the cupcakes are cooled, making a hole in them and fill with lemon curd. Place the cut off piece of cupcake back on to seal in the curd.


-For the buttercream, beat together the butter and icing sugar (we use an electric stand mixer to avoid icing sugar covering the kitchen). 

-Whilst the mixture is combining together, add in the lemon juice and keep mixing until the buttercream is looking smooth. Add in a tablespoon of milk to loosen the buttercream if it isn’t as smooth as you’d like.

-Using a star nozzle, pipe the buttercream onto the cupcakes.

-With a small circular nozzle, pipe a light lemon curd drizzle over the top of the buttercream.

-Place sugar daisies on top of the cupcake to decorate and add a lovely bit of Spring!

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