Non-Gluten Lemon Cupcakes

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

Ingredients

BASE

  • 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)

FROSTING

  • 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)

Directions

Step 1

Heat oven to 350°/180°C/Gas 4 and line a muffin pan with paper cases.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon the frosting into a piping bag fit with a large star nozzle and, pipe spirals on top of the cooled cakes and serve. 

Step 6

Keep the frosted cupcakes in the fridge for up to 3 days.

Cook’s Notes

  • 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.

More Non-Gluten Rice Flour Recipes

Non-Gluten Pumpkin Bread

Non-Gluten Pumpkin Bread

This extra moist and rich-in-flavor cake bread is foolproof and easy to make.  It’s a must have during the holiday…
Non-Gluten Seafood Fettuccine

Non-Gluten Seafood Fettuccine

The freshly made Japanese Non-Gluten Rice Flour fettuccine are served with an appetizing seafood stew for a well-balanced and satisfying…
Non-Gluten Crackers

Non-Gluten Crackers

The Japanese Non-Gluten Rice Flour makes these crackers crunchy, delicious, and seriously addictive. Very simple to make, they and can…
Non-Gluten Baked Doughnuts

Non-Gluten Baked Doughnuts

Everyone will love these tempting doughnuts – they are quick and easy to make and taste incredible!  It is a…
Non-Gluten Chocolate Chip Cookies

Non-Gluten Chocolate Chip Cookies

Make a big batch of these easy chocolate chip cookies as they are sure to delight kids and adults alike…
Non-Gluten Cornbread

Non-Gluten Cornbread

This crumbly quick bread is a staple of the Southern cuisine and is typically served with soups and stews. It…
Non-Gluten Gnocchi Minestrone

Non-Gluten Gnocchi Minestrone

Minestrone soup is a mixture of fresh vegetables and spices that are simmered in a tomato based broth. Add gnocchi…
Non-Gluten Banana Bread

Non-Gluten Banana Bread

The best homemade banana bread recipe ever! It is perfectly sweet, moist, packed with bananas and topped with walnuts. This…
Non-Gluten Bagels

Non-Gluten Bagels

The Japanese Non-gluten Rice Flour makes these homemade so tasty that you may want to bake a double batch and…
Non-Gluten Mushroom Soup

Non-Gluten Mushroom Soup

The soup made from various types of mushrooms is tasty and you can fully enjoy the original taste of mushrooms.…
Non-Gluten Lemon Cupcakes

Non-Gluten Lemon Cupcakes

These delightfully zesty cupcakes taste divine and great as a crowd-pleasing treat, especially if you are sensitive to gluten. The…
Non-Gluten Pancakes

Non-Gluten Pancakes

Pancakes made from Japanese Non-Gluten Rice Flour have a fluffy texure even if they are chewy, and you can enjoy…
Non-Gluten Lasagna

Non-Gluten Lasagna

Making your own homemade pasta can be a bit messy, but is worth the effort, especially if you follow a…
Non-Gluten Apple Crisp

Non-Gluten Apple Crisp

Apple crisp is the perfect, no-fuss dessert for hosting friends and family – it’s simple, fast, and a crowd-pleaser year-round.…
Non-Gluten Pumpkin Cheesecake

Non-Gluten Pumpkin Cheesecake

Cheesecake is one of the ultimate crowd-pleasing comfort desserts and this luscious cinnamon-flavored pumpkin version is the ideal dessert for…
Non-Gluten Tamari Tofu Steak

Non-Gluten Tamari Tofu Steak

Non-Gluten Vegan Tamari Tofu Steak is a great addition to your everyday meal.  Tofu is a good source of protein…
Non-Gluten Salmon Croquettes

Non-Gluten Salmon Croquettes

Non-Gluten, Egg and Dairy Free Salmon Croquette is the perfect small-bite dish for any gatherings for any season.  It is…
Bitnami