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Gluten free lemon cupcakes

These gluten free lemon cupcakes are beautifully moist and easy to make. They are dairy free too.

Course Snack
Cuisine British
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 265 kcal
Author Vicki Montague, the Free From Fairy


  • 95 g dairy-free margarine (or butter if not dairy free)
  • 75 ml vegetable oil I use mild olive oil
  • 195 g white granulated sugar
  • 225 g dairy free yoghurt I used Alpro which is made from soya, hence this recipe is not soya-free. You could use cows milk yoghurt if you're not dairy free
  • 2 medium eggs
  • 250 g Free From Fairy gluten free self-raising flour I always use my wholegrain flour blend. If the self raising isn't available you'll need to add 2 1/2 tsp baking powder with the plain flour
  • 1 lemon zest only
  • 1 tsp lemon extract I think the juice of the lemon would be fine if you don't have this


  1. In a large bowl cream (whisk) the margarine, oil and sugar together until the mixture turns pale and flufffy
  2. Add the yogurt, lemon zest, lemon extract and eggs and continue to whisk on a high speed for about 1 minute
  3. Fold in the flour
  4. Dollop the cake mix into 12 muffin cases in a muffin tray and bake in a pre-heated oven for 20-25 minutes at 180 degrees, 160 degree fan oven until a skewer comes out clean and the top springs back when you touch it
  5. Cool and decorate how you please!
Nutrition Facts
Gluten free lemon cupcakes
Amount Per Serving
Calories 265 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 71mg3%
Potassium 78mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 361IU7%
Vitamin C 5mg6%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.