These gluten free lemon cupcakes are topped with a rich coconut cream cheese frosting. These are a special treat that’s just right for a birthday party!
These gluten free lemon cupcakes are:
- ideal for a celebration
- easy to make ahead of time
- perfect for spring and summer with a burst of fresh citrus flavor
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Gluten Free Lemon Cupcakes with Coconut Frosting.
Gluten free lemon cupcakes are topped with a creamy coconut icing for an extra special treat!
For the cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with 15 parchment cupcake liners. (You may need to use two pans).
Cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each one. Add the lemon zest and vanilla extract, mix again.
Add the dry ingredients to the wet mixture, mix well. Add sour cream. Beat until combined. Gently fold in coconut.
Pour batter into the prepared pans.
Bake at 350 degrees for 18-22 minutes.
To make the frosting: Beat the cream cheese, butter, lemon zest, vanilla and lemon juice until light and fluffy. Add confectioners’ sugar a little at a time, continuing to beat until smooth and combined. Stir in coconut flakes.
Frost cooled cupcakes.
lightly adapted from Taste of Home
If you love cupcakes, you’ll want to try these gluten free chocolate cupcakes with vanilla bean frosting.
P.S. I just ate one for breakfast…that’s how good they are.
What are you up to this weekend? Anything fun? My little guy is sick…yesterday he had a high fever, so so far our weekend has involved lots of Tylenol, Thomas the Train videos and a cool bath. :( Today I hope to clean my house – it looks like a tornado hit. I think we also have a few pretend birthday parties planned, whenever we have any type of cake my son insists on getting out a candle and singing. So sweet! :)