gluten free lemon cupcakes

Gluten free lemon cupcakes with coconut whip and fresh strawberries are light,
bright, and so fresh! These beautiful cupcakes are the perfect treat for any
special occasion! (Gluten-free and dairy-free!)

Servings: 12

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

lemon cake dairy free cupcakes gluten free cupcakes gluten free lemon cake lemon strawberry cake paleo cupcakes refined sugar free cake

Instructions

1 Pre-heat oven to 350° F. Grease your cupcake tin well.
2 Combine all dry ingredients in a large bowl and stir. Combine all wet
ingredients in another bowl. Pour the wet ingredients into the dry ingredients
and mix with a hand-mixer on medium-high speed for about 30 seconds or until
combined.
3 Bake in the oven for 20-30 min (time will vary depending on your oven/brands
used). Use a toothpick to make sure the middle is cooked through. They should
feel set to touch but may still be lightly colored on top. Let cool before
removing the cupcakes from the pan.
4 If you used the pan I did in the pictures/videos, you dont have to worry about
this next step, but if you used a standard muffin pan you'll want to take a
butter knife and make a small circle in the top of each cupcake. Hollow out the
center slightly, to make room for the whipped topping.
5 Pipe the center of the cupcakes with coconut whip (you can also just spoon it in
if you don't care about it being perfect!). Top with fresh strawberry halves and
extra lemon zest. Enjoy!

gluten free lemon cupcakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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