Heirloom Meals: Savoring Yesterday's Traditions Today

Lemon-Glazed Gluten Free Cupcakes

Lemon-Glazed Gluten Free Cupcakes


  • 1 1/2 cups Organic Cane Sugar
  • 1/2 cup Organic Coconut Oil
  • 4 Eggs
  • 1 Tbsp Vanilla
  • 1/2 tsp Fiori di Sicilia
  • 3 cups Gluten Free Flour (I use King Arthur Flour)
  • 1/2 tsp Sea Salt
  • 1 cup Unsweetened Vanilla Almond Milk

Lemon Glaze Ingredients

  • 2 Lemons Juice
  • 1 Lemon Zest
  • 2 cups +/- Confectioner’s Sugar

Cupcakes Directions

  1. Cream the coconut oil with the sugar in a large bowl by hand or with an electric mixer.
  2. Add the eggs, vanilla and Fiori di Sicilia and blend until smooth.
  3. In a separate bowl, whisk the flour, baking powder and sea salt together.
  4. Slowly add the flour mixture to the sugar mixture and then the almond milk until all is fully incorporated.
  5. Line the muffin pan with paper liners (look for fun ones), or butter the pan, if you prefer.
  6. Spoon the batter into the liners about 2/3 full.
  7. Bake in center and top racks, if using 2 muffin tins, and then switch racks after 7 minutes and bake until golden, another 6-8 minutes.
  8. Remove from oven and cool on a rack.

Glaze Directions

  1. Mix all three ingredients until smooth. If it feels too stiff, add a touch more of lemon juice.
  2. To glaze: dip the top of the cupcake into the glaze and then decide how you are going to eat it!!
  • Prep time: 10-15 minutes
  • Cook time: 12-15 minutes
  • Total time: 30-40 minutes

Yield: 24 cupcakes

Categories: Carole's Concoctions, Special Diets

Tags: cupcakes, gluten free cupcakes, lemon glaze, dessert, Carole's concoctions, celiac disease