If you love lemon, then you will loves these! These delicious gluten free cupcakes are a traditional favourite and are also Fodmap friendly!
Indulge in these sweet, fluffy and flavoursome lemon cupcakes topped with a smooth homemade lemon buttercream. Top the buttercream with additional poppy seeds with a pinch of lemon zest to bring out that extra citrus flavour.
For these cupcakes, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/4 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Lemon Poppy Seed Cupcakes (FODMAP Friendly)
Serves 12 Prep: 5 mins Bake Time: 16-18 mins Total Time: 21-23 mins
50ml milk of your choice
2 eggs room temperature
90g canola oil
3 tbsp lemon juice
1 tbsp lemon rind
160g gluten free flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
150g raw caster sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
1 tbsp poppy seeds
125g unsalted butter
1 cup icing sugar
½ tsp vanilla extract
½ tsp lemon zest
½ tsp lemon juice
Preheat the oven to 180° C (fan forced) and line a cupcake tray with cupcake liners.
In a small bowl, whisk together the milk, eggs, canola oil, lemon juice and lemon rind until combined.
In a separate larger bowl, add the gluten free flour, caster sugar, baking powder, bicarbonate soda, salt and poppy seeds. Mix until combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until you get a smooth batter.
Fill each cupcake liner just below half of the way with the batter. Place into the oven for 16-18 minutes or until an inserted toothpick comes out clean.
Cool cupcakes on a cooling rack.
For the lemon buttercream:
In a bowl of a standstill mixer with the paddle attachment, on a medium to high speed beat together the butter, icing sugar, vanilla extract, lemon zest and lemon juice until you get a smooth buttercream. Add additional lemon for a stronger lemon flavor.
Transfer the buttercream in a piping bag fitted with a star shaped nozzle.
Pipe the buttercream evenly onto each cupcake. Top with additional poppy seeds.
Serve and enjoy.
Store these cupcakes in an airtight container at room temperature for up to 3 days, or alternately in the fridge for up to 4 days.
Nutrition Information (per serve):