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You are here: Home / Desserts / Gluten-Free Lemon Cupcakes with Raspberry Frosting

Gluten-Free Lemon Cupcakes with Raspberry Frosting

January 7, 2021 by Marcie 12 Comments

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Lemon and Raspberry pair perfectly in this delightful sweet treat. These Gluten-Free Lemon Cupcakes with Raspberry Frosting have that soft tangy taste from both the lemon and raspberry flavors.

Gluten-Free Lemon Cupcakes with Raspberry Frosting

The lemon cupcake is very fluffy, moist, and slightly tart from the lemon juice and zest.

Topping the cupcake is a sweet, pretty-pink raspberry flavored buttercream frosting that really complements the lemon cake.

Gluten-Free Lemon Cupcakes with Raspberry Frosting

And, since we’re on the subject of lemon desserts, check out our scrumptious Refreshing Lemonade Cake.

Also, try our Eggnog Cupcakes with Eggnog Buttercream Frosting and Gluten-Free Cookies & Cream Cupcakes.

Bite taken out of lemon cupcake. Fresh lemon slices and raspberries displayed.

These Gluten-Free Lemon Cupcakes with Raspberry Frosting would be ideal for any celebration. Think birthday parties, Valentine’s Day, Mother’s Day, Easter, or even for a special potluck.

These may be gluten-free but no one will ever be able to tell! Trust me 😉

Making Gluten-Free Lemon Cupcakes

Start by preheating your oven to 350 degrees F.

Line your cupcake pan with paper cupcake liners.

In a medium size bowl, using a hand mixer or in a stand mixer, cream together softened butter and sugar together. This should take about 1 minute.

Next, beat in 1 egg at a time, blending well in between.

Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk.

Slowly add in the gluten-free flour, about 1/2 cup at a time so it doesn’t make a mess.

Last, add in the salt and baking powder and beat mixture until it is well blended.

Scoop batter into each cupcake well about 3/4 of the way full.

Bake for about 18-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.

After cupcakes have cooled a bit in pan, remove them and place on a cooling rack. Make sure cupcakes are completely cooled before frosting.

Making Raspberry Frosting

First, make sure both the butter and cream cheese are softened before using.

In a bowl, beat the softened butter and cream cheese together until smooth. Blend for about 3 minutes. Set aside.

Next, pour 1 cup fresh or frozen raspberries into a saucepan and start mashing the berries down with the back of a spoon until it becomes mushy in texture. Like a jam. This should take several minutes.

Take the raspberries off of heat and strain the berries through a mesh strainer to get all the delicious juice out. You don’t want any solid fruit, just the juice.

Let the raspberry juice cool down for about 5 minutes.

Back to the bowl with the butter/cream cheese mixture. Add in the vanilla extract, heavy whipping cream, and 6 tablespoons of the raspberry juice. Beat mixture well.

Last, add in the powdered sugar. It’s best to add in the sugar 1/2 cup at a time so it doesn’t make a huge mess. Beat on high until the buttercream is light and fluffy. This should take a couple of minutes.

For Best Results: Place buttercream frosting in the fridge for at least 1/2 hour to firm up a bit before frosting cupcakes.

You can pipe the frosting onto the cupcakes like I did or just use a knife and spread frosting on. I used a Wilton 1M piping tip.

Makes about 14 cupcakes. Enjoy!

Gluten-Free Lemon Cupcakes with Raspberry Frosting

The lemon cupcake is very fluffy, moist, and slightly tart from the lemon juice and zest. Topping the cupcake is a sweet, pretty-pink raspberry flavored buttercream frosting that really complements the lemon cake.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Frosting, Gluten-Free, Lemon, Raspberry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 14
Calories: 385kcal

Equipment

  • Cupcake pan

Ingredients

For the Cupcakes:

  • 1 stick butter, softened
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 tbsp. lemon zest
  • 1/2 cup lemon juice
  • 1/4 cup milk
  • 1 1/2 cup all purpose gluten-free flour, Bob's Red Mill 1to1 gf flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder

For the Frosting:

  • 2 sticks butter, softened
  • 2 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 tbsp. heavy whipping cream
  • 1 cup fresh or frozen raspberries
  • 6 cups powdered sugar

Instructions

Making Gluten-Free Lemon Cupcakes

  • Start by preheating your oven to 350 degrees F.
  • Line your cupcake pan with paper cupcake liners.
  • In a medium size bowl, using a hand mixer or in a stand mixer, cream together softened butter and sugar together. This should take about 1 minute.
  • Next, beat in 1 egg at a time, blending well in between.
  • Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk.
  • Slowly add in the gluten-free flour, about 1/2 cup at a time so it doesn't make a mess.
  • Last, add in the salt and baking powder and beat mixture until it is well blended.
  • Scoop batter into each cupcake well about 3/4 of the way full.
  • Bake for about 18-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
  • After cupcakes have cooled a bit in pan, remove them and place on a cooling rack. Make sure cupcakes are completely cooled before frosting.

Making Raspberry Frosting

  • First, make sure both the butter and cream cheese are softened before using.
  • In a bowl, beat the softened butter and cream cheese together until smooth. Blend for about 3 minutes. Set aside.
  • Next, pour 1 cup fresh or frozen raspberries into a saucepan and start mashing the berries down with the back of a spoon until it becomes mushy in texture. Like a jam. This should take several minutes.
  • Take the raspberries off of heat and strain the berries through a mesh strainer to get all the delicious juice out. You don't want any solid fruit, just the juice.
  • Let the raspberry juice cool down for about 5 minutes.
  • Back to the bowl with the butter/cream cheese mixture. Add in the vanilla extract, heavy whipping cream, and 6 tablespoons of the raspberry juice. Beat mixture well.
  • Last, add in the powdered sugar. It's best to add in the sugar 1/2 cup at a time so it doesn't make a huge mess. Beat on high until the buttercream is light and fluffy. This should take a couple of minutes.

For Best Results:

  • Place buttercream frosting in the fridge for at least 1/2 hour to firm up a bit before frosting cupcakes.
  • You can pipe the frosting onto the cupcakes like I did or just use a knife and spread frosting on. I used a Wilton 1M piping tip.
  • Makes about 14 cupcakes. Enjoy!

Nutrition

Calories: 385kcal

Feel free to save these pictures below to your Pinterest boards. While you’re on Pinterest, follow us! 🙂

Let us know down below in the comments if you make these super yummy lemon cupcakes. We’d love to hear from you! Feel free to rate this recipe too.

Also, if you do make this Gluten-Free Lemon Cupcakes with Raspberry Frosting recipe, show us how they turned out on Instagram. You can tag us at @thetickledtastebud and show us your awesome pics.

Happy Eating!

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.


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Filed Under: Cakes & Cupcakes, Desserts, Gluten-Free

Previous Post: « Chocolate Chip Pecan Cookies (gluten-free)
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Comments

  1. Ann

    June 8, 2022 at 1:34 am

    5 stars
    I bake often and I’ve never baked gluten-free anything. These came out absolutely perfect and nobody could believe they were gluten-free. So deliciously moist and tons of flavor.

    Reply
  2. Vanessa

    May 22, 2022 at 2:55 pm

    5 stars
    This is the perfect recipe!! They were super delicious!!

    Reply
  3. Heather

    November 11, 2021 at 2:03 am

    Hello, if I need the cupcakes for Saturday, do you think it would be ok to make the cupcakes on Thursday night & then icing them on Friday night?

    Reply
    • Marcie

      November 11, 2021 at 5:24 pm

      Hello Heather,
      Absolutely! If you’d like to make them in advance, go ahead and then keep them in the fridge (unfrosted) in an airtight container. Frost them on Friday and then keep them in the fridge. Just make sure to watch out that the frosting doesn’t get messed up in the fridge while storing. When ready to serve, take out an hour before so they come more to room temperature. Hope this helps 😀👍🏼

      Marcie

      Reply
      • Heather

        November 11, 2021 at 5:37 pm

        Thank you so much for the advice! I’m baking the cupcakes tonight & I can’t wait to try them!

        Reply
        • Marcie

          November 12, 2021 at 5:00 am

          You’re welcome! Let me know how they turn out for you 😉

          Reply
          • Heather

            November 15, 2021 at 5:15 am

            5 stars
            These are amazing!! The cupcake has such an intense lemon flavor & the raspberry buttercream is absolutely delicious. My 12 year old nephew took a bite & said “This is the most delicious frosting I’ve ever had in my life!” Thank you so much for sharing your recipe. I will be making these very often.

          • Marcie

            November 16, 2021 at 6:00 pm

            Hello Heather,

            Thank-you so much for the great review! This recipe has been a hit with people online and with my family, too! It’s such a great flavor combo that’s hard not to love. Lemon desserts are one of my favs! Thanks again for sharing your love for this recipe. Have a great day! ❤️

            Marcie

  4. Lori Cendejas

    January 8, 2021 at 11:34 am

    5 stars
    These cupcakes are so so good! Love the lemon curd that gives it the right amount of tang and then the light, creamy raspberry frosting rounds it out! The family each had seconds and thirds!!😋👍

    Reply
    • Beth

      October 29, 2021 at 7:09 pm

      I am confused – where is the lemon curd in this recipe?

      Reply
      • Lori

        October 30, 2021 at 4:21 pm

        5 stars
        I meant to say that the lemon tang tasted like curd, but there is no curd in this. Sorry for the confusion👍

        Reply
      • Amber

        November 2, 2021 at 4:45 pm

        If I wanted to make these into Mini cupcakes how long should I bake ?

        Reply

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Recipe: 
12 oz each of Rice Chex & Golden Grahams cereal
10oz bag slivered almonds 
3 sticks butter
2 c. Granulated sugar
2 c. Corn syrup 

Directions: 
1. Mix both cereals and almonds in a very large bowl and set aside. 

2. In a large saucepan, melt butter, sugar, and corn syrup until sugar dissolves and mixture is combined. 

3. Using a candy thermometer, heat mixture up to 235° (soft ball stage). Take off heat and pour all over cereal mixture. Stir very well to combine everything. Optional, sprinkle holiday sprinkles over warm cereal mixture. 

4. Spread cereal mixture onto two cookie sheet pans lined with parchment paper. Spread around using a spatula and/or fingers. You can also sprinkle a little more holiday sprinkles on if you’d like to at this point. 

Allow it to cool down and set up before eating. Store in an airtight container. 

You’ll absolutely LOVE this holiday treat! Merry Christmas & happy holidays 🎄❤️

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