Gluten Free Dairy Free Lemon Cupcakes

These gluten and dairy free lemon cupcakes are moist and buttery EVERYONE will love these! We topped ours with a dairy free lemon curd and fresh blueberries! So dang delicious and a perfect complement to these lemon cupcakes.

I highly recommend making the lemon curd before the cupcakes so it has plenty of time to cool and set up. Make sure that the cupcakes are cool before topping them with the lemon curd and store them in the fridge once they are topped!

We use our gluten free all purpose blend, The Muffin and More mix, in the recipe. It is a perfect blend for heavy batters like this one and is ideal for all of your gluten free baking. You can see lots more recipes with this blend on our Gluten Free Recipes page.

Dairy Free Lemon Curd Recipe:

1/4-1/3 cup of juice & zest from 1 large lemon

1/2 cup of sugar

2 TBSP dairy free butter

2 large eggs gently beaten


If you have an instant read thermometer have it handy.

Add butter, sugar, lemon juice, and lemon zest to a heavy bottomed pot and put on the stove on low heat.

Whisk and stir until the butter is melted and everything is mixed together.

Add eggs and continue to whisk/stir

Continue to stir the mixture while on low heat.

The mixture will thicken as it heats up.

When it gets to about 165F is when you will really notice a difference in thickness. At this point stir vigorously for about 2 more minutes and then remove from heat.

Pour into a mug or glass jar (an old jam jar is perfect) and allow to cool at room temp before putting in the fridge.


-The whole process should take around 5 mins.

-At no point should your mixture be bubbling.

-If you cook this too hot/fast you’ll scramble your eggs so take time and keep whisking!

-This will thicken up a lot as it cools.

SERVINGS 1 dozen cupcakes
PREP TIME 15 minutes
COOK TIME 30 mins
PASSIVE TIME about 1 hr. to cool


1 cup room temp butter(we used earth balance )

1 cup granulated sugar

3 eggs

1/2 cup dairy free milk – we used oat milk

1 TBSP vanilla

Zest of 1 lemon

1 1/2 cup Muffin & More Mix

1/4 tsp salt

1 tsp baking powder


Preheat oven to 325.

In a stand mixer fitted with a paddle attachment or a hand beater cream butter, and sugar very well until smooth.

Add eggs, milk of choice and vanilla. Beat well. Don’t worry if the dairy free butter does not incorporate well at this point. It may even float around a bit- this is normal!

In a separate bowl add Josie’s Best Muffin & More mix , salt, lemon zest, and baking powder.

Add the dry ingredients to the wet ingredients about 1/3 of the dry ingredients at a time and mix until the butter is fully combined . This is an important step when using the dairy free butter as it can be a little tricky to get to incorporate well.

Line cupcake tins and fill about 1/2 way (about 1/3 cup )

Bake for 25-30 minutes

These will appear a little soft on top when they are done but a toothpick inserted the inside should come out clean.

Allow the cupcakes to cook for about an hour on a cooling rack.

When cool top each cupcake with about a TBS worth of the lemon curd and your favorite fresh berries. Enjoy!

Review Gluten Free Dairy Free Lemon Cupcakes.

Your email address will not be published. Required fields are marked *