These gluten-free lemon curd filled cupcakes combine a tender, fluffy vanilla cake with a smooth, tangy lemon curd center. Each cupcake is finished with creamy vanilla buttercream and optional shredded coconut for texture. They make a beautiful addition to a dessert table, are simple to prepare, and taste so good nobody will guess they’re gluten-free.
I first made these cupcakes for a lunch group and they were an instant hit—light, moist, and full of fresh lemon flavor. Over nearly 15 years of developing gluten-free cupcake recipes I’ve learned how to get a fluffy crumb, and this recipe is one of my favorites.
If you enjoy baking, you might also like my gluten-free coconut cupcake variation.
Ingredient Notes:
For exact ingredient amounts, see the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1, King Arthur Measure for Measure, and my homemade gluten-free pastry/cake blend. All produced light cupcakes. Some blends vary in starch-to-grain ratio, so you may need to adjust moisture slightly.
- Xanthan Gum – Add 3/4 tsp if your flour blend doesn’t already include a binder.
- Baking Powder – Use aluminum-free baking powder for best results.
- Light Oil – I used softened coconut oil, but neutral oils like vegetable or canola also work. Avoid flavorful oils like olive oil.
- Butter – Unsalted butter is recommended for the frosting.
- Pure Vanilla Extract – Use pure vanilla for the best flavor.
- Non-Dairy Milk – Almond milk works well; you can substitute regular milk if you prefer.
- Lemon Curd – You can use store-bought lemon curd or make your own for a fresher taste.
- Shredded Coconut – Unsweetened coconut is optional and makes a pretty topping for the frosting.
A Note From My Kitchen
I tested these cupcakes with several gluten-free flour blends and they all produced soft cupcakes that hold up well to a lemon curd filling. If your blend behaves differently, adjust the batter: add a tablespoon of flour if it’s too thin, or a little extra liquid if it’s too stiff. This recipe is a great base for many fillings—try raspberry jam, Nutella, or a piñata-style candy surprise for parties.
How to Make Gluten-Free Lemon Curd Filled Cupcakes:
Step 1: Whisk the dry ingredients together in a large bowl until evenly combined.
Step 2: In a separate bowl, whisk the wet ingredients. If using coconut oil and it’s solid, soften it briefly in the microwave.
Step 3: Pour the wet ingredients into the dry and mix until just combined. Overmixing will create denser cupcakes.
Step 4: Line a muffin tin with parchment cupcake liners and fill each cup about 3/4 full. Bake at 350°F (175°C) for 20–22 minutes. Use a toothpick to check doneness: it should come out clean when the cupcakes are ready.
Step 5: Cool cupcakes on a rack. Prepare the buttercream while they cool. Top with shredded coconut if desired.
A cupcake corer or small spoon makes removing the center easy. Fill each cavity with lemon curd and replace the top piece before frosting. Store-bought lemon curd works well, or use a homemade version if you prefer a fresher flavor.
Fun filling ideas:
These cupcakes are versatile. Try any of the following for variety:
- M&Ms or candy for a piñata cupcake
- Nutella or chocolate hazelnut spread
- Vanilla pudding
- Favorite jams like raspberry or strawberry
Frequently Asked Questions:
You can, but hand-mixing is recommended for lighter cupcakes. If you use a standing mixer, add the wet ingredients first and then slowly incorporate the dry to avoid overworking the batter.
Yes. The cupcakes are dairy-free when made with non-dairy milk and coconut oil. Use vegan butter for a dairy-free frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days.
Yes. Freeze unfrosted, unfilled cupcakes. Thaw to room temperature, then fill and frost. Avoid freezing cupcakes already filled with lemon curd, as they can become soggy after thawing.
More Gluten-Free Cupcake Recipes:
If you like this recipe, consider trying other gluten-free cupcake varieties such as vanilla or chocolate cupcakes made with similar techniques to keep them light and tender.
Gluten-Free Cupcakes with Lemon Curd Filling
Ingredients
- 3 large eggs
- 1 1/4 cups non-dairy milk (see notes)
- 2 cups gluten-free flour blend (see notes)
- 1 cup cane sugar
- 1 teaspoon baking soda
- dash salt
- 1/2 cup room-temperature unsalted butter
- 1 teaspoon pure vanilla extract
- lemon curd (for filling)
- 2 cups powdered sugar
- 2–3 tablespoons water (add 2 and check consistency)
- 1/2 cup unsalted butter, softened
- optional: 1 teaspoon coconut extract
- 1/3 cup shredded coconut for sprinkling (optional)
Equipment
- Muffin pan
- Parchment paper muffin liners
- Stand mixer (recommended for frosting)
Method
- Preheat oven to 350ºF (175ºC).
- In a bowl, whisk together 3 large eggs, 1 1/4 cups non-dairy milk, 1/2 cup room-temperature unsalted butter, and 1 tsp vanilla for about 45 seconds.
- In another bowl, whisk 2 cups gluten-free flour blend, 1 cup cane sugar, 1 tsp baking soda, and a dash of salt.
- Slowly add the dry ingredients to the wet and mix until just combined. Let the batter rest 10–15 minutes if using rice-based blends to reduce grittiness.
- Line a muffin tin and fill each liner three-quarters full. Bake 20–22 minutes. Test with a toothpick; it should come out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack. Do not frost until fully cooled.
- When cool, use a cupcake corer or small spoon to remove the center of each cupcake.
- Fill each cavity with lemon curd and replace the top piece.
- Make the frosting: in a stand mixer with a whisk, combine 2 cups powdered sugar, 2–3 tbsp water, 1/2 cup softened butter, and optional coconut extract. Whip until creamy.
- Pipe or spread frosting on each cupcake and sprinkle with shredded coconut if desired.
Notes
- I tested this recipe with Bob’s Red Mill 1:1, King Arthur Measure for Measure, and a homemade pastry/cake blend. Other blends should work—adjust batter moisture if needed.
- If your flour blend lacks a binder, add 3/4 teaspoon xanthan gum.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
This post updates an earlier version from 2016 with refreshed photos and clearer instructions to help you make the best gluten-free lemon curd filled cupcakes.