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GLUTEN-FREE LEMON POPPYSEED CUPCAKES You Must Try

GLUTEN-FREE LEMON POPPYSEED CUPCAKES
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These Gluten-Free Lemon Poppyseed Cupcakes are light, fluffy, and bursting with citrus flavor. Filled with tangy lemon curd and topped with a zesty lemon buttercream, they’re the perfect springtime treat for anyone following a gluten-free diet.

Ingredients

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  • 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk (or plain yogurt)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppyseeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup lemon curd (store-bought or homemade)
  • For the Frosting:
  • 1/2 cup unsalted butter, room temp
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)
  • Poppyseeds, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and poppyseeds.
  3. In another bowl, cream butter, oil, and sugar until fluffy. Beat in eggs one at a time, then add lemon zest, lemon juice, vanilla, and buttermilk.
  4. Gradually mix dry ingredients into wet until just combined.
  5. Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
  6. Using a small knife or cupcake corer, cut a small hole in the center of each cupcake and fill with lemon curd.
  7. To make the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, vanilla, and milk as needed to reach spreadable consistency.
  8. Pipe frosting over cupcakes and sprinkle with poppyseeds.

Notes

  • For dairy-free: use dairy-free yogurt and vegan butter.
  • Ensure your flour mix has xanthan gum for best texture.
  • Store frosted cupcakes in the fridge for up to 3 days.
  • Chill before serving if you love a firmer lemon center.
  • Top with fresh berries for extra burst of flavor.

Nutrition

Find it online: https://www.homeydishes.com/gluten-free-lemon-poppyseed-cupcakes-recipe/