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Glazed Lemon Cupcakes

Glazed Lemon Cupcakes
when life gives you lemons ...

when life gives you lemons ...

Isn’t that the old adage?  When life gives you lemons, make lemon cupcakes.

I was getting ready to take my son to a birthday party this past Saturday, & he was dipping his toe into the pool of self-pity, feeling sorry for himself that he couldn’t eat what everyone else was going to be eating.  I offered to let him choose what sort of cupcake I would bring for him.  This is what he chose.  And if it’s good enough for Jonathan, it’s good enough for the rest of us, for cryin’ out loud.  My other kids were there too, & they asked for some of Jonathan’s cupcakes.  Gluten shmuten.

Glazed Lemon Cupcakes
1 1/2 cups Bob’s Red Mill GF All Purpose Flour
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
zest & juice of 1 lemon (reserve 1-2 tablespoons for glaze)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream (low-fat is fine, just don’t go non-fat)
1 – 1 1/2 cups confectioner’s sugar

1. Preheat oven to 350 degrees.  Grease a standard 12-muffin tin & set aside.

2. In a small bowl, combine dry ingredients (flour, xanthan gum, baking powder, & salt).  Set aside.

3. In a large bowl, combine butter & sugar until well combined.  Add eggs, one at a time blending after each addition, then vanilla.  Add zest and juice (except for final 1-2 tablespoons of juice) & blend.  Alternate adding the dry ingredients & sour cream to the mix, beginning & ending with the dry ingredients, and mix until just combined.

4. Divide mixture evenly among the muffin cups & bake in the center of a 350 degree oven for about 25 minutes, until a toothpick inserted into the center comes out clean.  Cool completely.

5. While the cupcakes are cooling, make the glaze.  Combine the confectioner’s sugar and the reserved lemon juice until smooth, adjusting the amount of confectioner’s sugar to the desired consistency.  If you add too much sugar, just add a few drops of water to thin the glaze.  Pour the glaze over the cakes while they are on a wire rack.  Allow to set (chill glazed cupcakes in the refrigerator to set if your environment is humid).



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Comments are closed.

  • Kim
    December 10, 2009 at 4:52 PM

    I meant to say that I baked them, oops!

  • Kim
    December 10, 2009 at 4:51 PM

    I love these. I bakes them exactly according to the recipe and it was cupcake bliss! I also LOVE anything made with lemons. I do wonder though is there any way to bake these dairy free? We try really hard to stay away from dairy and soy. It’s really an intolerance issue more than an allergy for us except for my daughter.


    • Nicole
      December 16, 2009 at 2:48 AM

      Hi, Kim,
      I’m honestly not sure how to make these dairy and soy free. When we were dairy free for a few years, I used Earth’s Garden polyunsaturated margarine, but it’s soy based. Is there a rice derived margarine? I’m sorry I can’t be of more help.

  • November 2, 2009 at 4:12 AM

    Hey i have wondered how much you would calculate to set your blog style up on my internet site for me, because i really like the look of your weblog but i do not know how to install such a good theme.

    • Nicole
      November 2, 2009 at 8:22 PM

      Hi, Willie,
      Scroll to the bottom of the page, and you will see a link to “Vision Master Designs.” Contact him. He designed my site and did a great job.
      Good luck!

  • Nicole
    August 19, 2009 at 4:29 PM

    Hi, Melissa,
    It was a toss up between fish and lemon cupcakes, and the cupcakes won by a remarkably small margin. :)
    Thank you so much for the very kind words, Melissa. The sky’s the limit. Who needs gluten?

  • Melissa Gilbertsen
    August 19, 2009 at 2:43 AM

    Actually, when life gives you lemons – put ’em on your fish! Our family is supported by commercial fishing so we really live by this!
    But if we haven’t any fish just lying around, we’ll try these.

    BTW, Thanks so much for the terrific website and amazing, easy recipes that everyone in my family will not only eat, but love! They all remind me of the comfort food my mom always made, but being gf has really “harshed our gig” as a family. So, forge on, o-GF Queen of the Kitchen, we are your loyal converts!

  • Nicole
    August 8, 2009 at 2:05 PM

    Hi, Denise,
    Good to hear from you. These are really tasty indeed. And even the batter smells good (somewhat of a rarity for gluten free baking)! I’m so glad you are enjoying them.

  • Denise T.
    August 8, 2009 at 4:35 AM

    SO delicious!!! My house smells so yummy too…
    Can’t wait to share these-thanks!

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