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Gluten-Free Lemon Drizzle Cupcakes

These Gluten-Free Lemon Drizzle Cupcakes are one of my all-time favourite cupcakes. Lovers of lemon will be delighted with them. They are intensely lemony with a moist and tender texture.
Course Afternoon Tea, Cake, Dessert, Morning Tea
Cuisine International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 331kcal
Author Alexandra


For the Cupcakes:

  • ½ cup (125 g) unsalted butter (at room temperature) See Note 1
  • 2 teaspoon finely grated lemon zest
  • 1 cup (220 g) caster/superfine sugar
  • 4 large eggs (at room temperature) See Note 1
  • 1 ¾ cups (175 g) almond meal/almond flour See Note 2
  • 1 cup (150 g) gluten-free self-raising flour - sifted
  • ¼ teaspoon sea salt See Note 3

For the Lemon Drizzle:

  • ¼ cup (60 ml) freshly squeezed lemon juice strained
  • ¾ cup (170 g) granulated sugar See Note 4


For the Cupcakes:

  • Preheat your oven to 175 Degrees C (350 F) and line a 12 hole muffin tin with paper liners.
  • Chop the room-temperate butter into small cubes.
    Using a stand mixer or hand-held electric beaters, add the butter, caster/superfine sugar and lemon zest to a bowl and combine well until the mixture is light and creamy.
  • Add the eggs, one at a time, beating well after each addition.
  • With the mixer on low speed, gradually add the flour, almond meal and salt. To avoid over-beating, fold in the last of the flour by hand.
  • Using an ice cream scoop or spoon, evenly distribute the mixture between the 12 muffin cups.
  • Place into the pre-heated oven and cook for 17-20 minutes until they area light golden shade and a skewer inserted into the centre comes out clean. –see Note 5
    Remove the cupcakes from the oven and set aside while you make the drizzle.

For the Lemon Drizzle:

  • Mix the lemon and sugar together and drizzle over the top of the still warm cupcakes.
  • Wait about 5 minutes for the drizzle mixture to set and then remove the cupcakes to a rack to cool completely.


  1. So that the ingredients combine smoothly, it is essential that all ingredients be at room temperature.
  2. I prefer to use blanched almond meal/almond flour as the cakes will have a finer texture than using whole almond meal/almond flour.
  3. I use coarse cooking sea salt; do not use fine table salt, it is too strong and contains anti-caking agents.
  4. I use granulated sugar in the lemon drizzle mixture. The granulated sugar provides more crunch.
  5. As all ovens are different, this time may vary slightly. The cakes should be golden, slightly bouncy to the touch and a skewer inserted into the centre should come out clean.
  6. For the most accurate results when baking, we recommend weighing your ingredients using a kitchen scale. 
  7. Please note, the nutritional information is based on one cupcake as one serve. The nutritional information is an estimate only.


Calories: 331kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 74mg | Potassium: 28mg | Fiber: 3g | Sugar: 30g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg