Gluten-free Lemon Cupcakes
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
Moist and delicious grain-free lemon cupcakes with dairy-free buttercream frosting. It doesn't get better than this, ladies!
  • 7 tablespoons coconut nectar
  • 3 tablespoons non-dairy milk
  • 2 tablespoons egg whites
  • 2 tablespoons grape seed oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • Zest from ½ large lemon
  • ¼ cup boiling water
Topped with:
  1. Preheat oven to 350F and line a 6 cup muffin tin with paper liners. Set aside.
  2. Add dry ingredients to a medium-sized bowl. Combine with a whisk.
  3. In the same bowl, add wet ingredients: nectar, milk, egg whites, oil, extracts and zest.
  4. Mix thoroughly, then add boiling water. Stir completely.
  5. Let sit for 1 minute, then pour into prepared paper liners.
  6. Bake in preheated oven for 23-25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed cupcake.
  7. Remove from the oven, and immediately take out of muffin tin. Place on a cooling rack to cool completely, about 1 hour, before adding frosting.
Vegan and egg-free – I’m sure that you could try making this recipe vegan or egg-free by replacing the egg whites with 2 teaspoons of ground flax seed and 4 teaspoons of warm water. Let sit for 5 minutes, then use in recipe. I have not tested this, but it’s where I would start. That, or an equal amount of apple sauce or banana puree.
Baking soda and baking powder – if you are going to use conventional baking powder or baking soda (not the Ener-G brand), reduce the measurements by half of what it calls for in my recipe.
Lucuma powder - I'm sure that this can be replaced with an equal amount of protein powder, banana powder or any other super food powder.
Recipe by Healthful Pursuit at