These delightfully zesty cupcakes taste divine and great as a crowd-pleasing treat, especially if you are sensitive to gluten. The Japanese Non-Gluten Rice Flour makes them super light-textured, while the silky frosting adds an extra layer of indulgence and keeps them deliciously moist. Easy and simple to make, they are also perfect for involving the kids in the kitchen.
We mixed the Japanese Non-Gluten Flour with some almond flour but with gluten intolerance getting more recognition, there are many other varieties of gluten-free flours on the market that you may experiment with, such as millet, oat, corn, amaranth, etc.
Fun fact: Cupcakes were invented in the 1700s and have undergone various flavor transformations through the years to eventually become one of the most popular sweet desserts for both snacking and celebrations.
YIELD: 12 cupcakes
PREP TIME: 15 min
BAKE TIME: 20-25 min + cooling
RECIPE TYPE: American | Dessert | Gluten -free
- 1/2 cup Japanese Non-Gluten Rice Flour
- 1 1/4 teaspoon baking powder
- 1 1/3 cup almond flour
- 2 tablespoons cornstarch (or 4 tablespoons tapioca starch)
- 3/4 cup cane sugar
- 2 eggs, lightly beaten
- 2 tablespoons milk
- 2 lemons, zest only
- A pinch of salt
- 1 tablespoon poppy seeds (optional)
- 1 1/3 cup heavy whipping cream
- 1/2 cup powdered cane sugar
- 1/3 cup cream cheese
- 1/4 cup unsalted butter, softened at room temperature
- 1 teaspoon vanilla extract
- A few drops natural yellow food color (optional)
Heat oven to 350°/180°C/Gas 4 and line a muffin pan with paper cases.
Mix Japanese Non-Gluten Rice Flour, sugar, baking powder, almond flour, cornstarch, and sugar in a large mixing bowl. Add eggs, milk, lemon zest, and salt and whisk until creamy. Stir in the poppy seeds, if using, and divide the batter among the prepared paper cases.
Bake for 20 to 25 minutes or until golden and a cake tester or skewer comes out clean. Leave the cupcakes in the pan for about 5 minutes before transferring to a wire rack to cool to a room temperature.
For the frosting, whisk heavy cream and sugar to soft peaks; add the cream cheese, butter, and vanilla and continue whisking until smooth and thick. If you wish, stir in a few drops of yellow food coloring.
Spoon the frosting into a piping bag fit with a large star nozzle and, pipe spirals on top of the cooled cakes and serve.
Keep the frosted cupcakes in the fridge for up to 3 days.
- Before adding poppy seeds to the batter, soak them in cold water for 20 to 25 minutes to avoid the crunchiness.
- For a low carb version, substitute cane sugar with powdered monk fruit or another sweetener of choice.
- The cupcakes (without frosting) will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.