These Lemon Drizzle Cupcakes are soft and fluffy clouds that are the perfect marriage of sweet and tang. The cake of these beauties contains both lemon juice and zest, as does the frosting. If that wasn't enough, these eggless cupcakes are then drizzled with a beautiful lemon glaze. Best yet, they're also gluten free, nut free and can easily be vegan!
These Lemon Drizzle Cupcakes are so light and sweet with the beautiful tang of lemon. If you're a lemon lover, these will quickly become your new favorite lemon cupcakes! The lemon flavor isn't overpowering; it blends beautifully with the sweetness of these buttery cupcakes!
For more lemon recipes, try my Lemon Blueberry Cookies, my Gluten Free Lemon Cake, my Lemon Curd Ice Cream and my Lemon Sugar Cookies.
Reasons to Love these Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft and delicious.
- Easy to Make- The batter mixes up in about 20 minutes!
- Loads of Lemon- These lemon cupcakes have lemon juice and lemon zest in the cake, lemon juice and zest in the frosting and are then topped with a lemon glaze!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
- Vegetable Oil- Adds a little extra moisture into these cupcakes.
- Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy free sour cream.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the cupcakes having a chemical taste. We need a total of 6 medium lemons for the juice and zest combined.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use a vegan sour cream.
- Make sure to use my recipe for Lemon Buttercream Frosting.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Drizzle Cupcakes
Here are the step by step instructions to make these lemon cupcakes!
Zest and Juice the Lemons
Step 1: Zest the Lemons
Wash and dry all 6 lemons. Take a zester and zest 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Step 2: Juice the Lemons
Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about 6 tablespoons of juice. If there isn't enough, juice another lemon.
Make the Cupcakes
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Once combined, whisk in the baking powder, baking soda and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the sour cream, vanilla, oil, 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. The mixture will look pale yellow chunky. That's normal.
Step 5: Add in the Dry Ingredients
Slowly mix in the gluten free flour mixture a little at a time until all combined.
Step 6: Add in the Milk
Slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
Step 7: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.
You do not want to overfill the cupcakes. This will result in them spilling out of the top and not baking evenly inside.
Step 8: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Lemon Buttercream Frosting
Step 1: Cream the Butter/Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
Step 2: Add the Other Ingredients Minus the Water
With the mixer on very low speed, slowly add in the confectioners' sugar, vanilla, 3 tablespoons of lemon juice and 1.5 teaspoons of lemon zest. Beat until combined.
Step 3: Add in the Water
While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water. You want the frosting to be soft enough to pipe yet still be able to hold its shape.
Decorate the Cupcakes
Step 1: Pipe the Frosting
If you have piping bags, pipe the lemon buttercream frosting on top of each cooled cupcake.
If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
Step 2: Chill the Cupcakes if You Don't Have a Piping Bag
If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden before frosting them completely.
This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.
If you have a piping bag, you don’t need the crumb layer or this step.
Step 3: Make the Lemon Drizzle
Combine all the glaze ingredients (confectioners' sugar, water, ½ tablespoon lemon juice, ½ teaspoon lemon zest and 2 pinches of turmeric) in a small bowl and whisk until combined and smooth.
The turmeric is to make the drizzle yellow and to stand out from the frosting. Feel free to omit it but keep in mind the drizzle will be the same color as the frosting.
Step 4: Drizzle The Glaze
Drizzle the lemon glaze on top of the lemon buttercream frosting. Let the glaze harden.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
- Use Real Lemons- This is to prevent the cupcakes from having a chemical taste.
- Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.
- Use Turmeric in the Glaze- If you want the glaze to be yellow, use 2 pinches of turmeric. If you want to omit it, that's fine! Just keep in mind the glaze and frosting will be the same exact color.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to solidify on the cupcakes.
Recipe FAQs
You can, but they are freshest the first day. If making them ahead of time, make them the night before and store them already frosted and glazed, in an airtight container in the fridge.
If you refrigerate them without frosting them, the cupcakes can form a sticky later on the top.
Yes! Store the frosting in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
If you want these cupcakes to be super light and fluffy then you must use the sour cream. You can try yogurt instead but I have not tested it and the crumb will not be as light as with the sour cream.
Store cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving.
Yes! They freeze really well! Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil. Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
Other Cupcake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Lemon Drizzle Cupcakes
Ingredients
For the Cupcakes
- 1 ¼ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup sour cream , full fat
- 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
- ½ cup milk
For the Frosting
- ¾ cup unsalted butter or vegan baking stick, room temperature
- 6 cups confectioners' sugar
- ¾ teaspoon pure vanilla extract
- 1 ½ teaspoons lemon zest (from about 1.5 medium lemons)
- 3 tablespoons lemon juice (from about 1.5 medium lemons)
- 3 tablespoons water , room temperature
For the Lemon Drizzle
- ½ cup confectioners' sugar
- ½ tablespoon lemon juice (from about ½ a medium lemon)
- ½ tablespoon water , room temperature
- ½ teaspoon lemon zest (from about 1 medium lemon)
- 2 pinches turmeric (optional for color)
Instructions
Make the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- Wash and dry all 6 lemons. Take a zester and zest 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
- Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 6 tablespoons of juice. If there isn't enough, juice another lemon.
- In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the baking powder, baking soda and salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the sour cream, vanilla, oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. The mixture will look pale yellow chunky. That's normal.
- Slowly mix in the gluten free flour mixture a little at a time until all combined.
- Slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them.
Make the Lemon Buttercream Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the confectioners' sugar, vanilla, 3 tablespoons lemon juice and 1.5 teaspoons lemon zest. Beat until combined.
- While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water. You want the frosting to be soft enough to pipe yet still be able to hold its shape.
Decorate the Cupcakes
- If you have piping bags, pipe the lemon buttercream frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden before frosting them completely. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
- Combine all the glaze ingredients (confectioners' sugar, water, ½ tablespoon lemon juice, ½ teaspoon lemon zest and 2 pinches of turmeric) in a small bowl and whisk until combined and smooth.The turmeric is to make the drizzle yellow and to stand out from the frosting. Feel free to omit it but keep in mind the drizzle will be the same color as the frosting.
- Drizzle the lemon glaze on top of the lemon buttercream frosting. Let the glaze harden.
John
These cupcakes were so light and delicious! They are the best!
Linda
I am wondering if I can use a sugar substitute for baking your recipes, like erythritol or monk fruit or allulose? Everything you make looks divine!!! I am so glad I found your account on Instagram. Thank you!
Lee
I haven't tried any but many have used monk fruit sweetener, swerve and stevia. Hope that helps!
Ginny
These cupcakes are so so so good. I always love a cupcake, but the zest-flecked icing and lemon drizzle make them super elegant!