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Saturday, 25 May 2013

Lemon Cupcakes w/ Lemon Frosting

These are deliciously moist with an ample amount of lemon flavor in both cupcake and frosting.  There's a fine line while baking with lemon between just right and too much, and these fall into the just right category.  I've done quite a bit of experimenting making lemon cupcakes and frosting since my friend, Emily, told me that she's been craving a delicious gluten-free lemon cupcake w/ frosting that actually tasted delicious.  After much experimentation, we have success!  You'll find I use lemon essential oil to enhance the flavor in the cupcake.  I love the DoTerra essential oils, particularly their lemon, since it's wonderful to use in cooking.  You can buy the lemon oil at, my friend Christine's online store. They can be shipped all over the world!  A note on using the oil: while baking, you can use plenty of lemon oil, with frosting, use just 1 drop since a little goes a long way!  Enjoy!

* For something different, try my Strawberry-Lemon Cupcakes!
To create wedding reception-worthy cupcakes, the lemon frosting was piped on in swirls.  White edible glitter was sprinkled just on the top middle and then a small piece of homemade candied lemon peel was placed on top to create a finished look. Yum!
More everyday cupcakes - piped from a freezer ziploc bag by snipping the corner.  

Lemon Cupcakes w/ Lemon Frosting
Makes 9 cupcakes, can easily be doubled to make 18 cupcakes.

Set oven at 350F.  Line 9 muffin cups with paper liners.

Mix the following in a bowl:
¼ cup coconut flour
¼ cup white rice flour
¼ tsp salt
¼ tsp baking soda
½ cup sugar

Add and whisk until smooth:
½ cup milk (lactose-free works great)
¼ cup oil
¼ tsp vanilla extract
1 Tbsp orange zest (make sure to only use the outer edge of the orange, so you don’t get the white rind, which is bitter)
1 tsp lemon zest
9 drops lemon essential oil (I love DoTerra Essential Oils* b/c many of their oils are good for ingesting. The lemon and peppermint are wonderful for cooking!)

Add and whisk in:
3 eggs

This batter will seem very runny, but that’s okay!  Coconut flour absorbs a lot of liquid during cooking.
Pour into 9 muffin cups. Fill ~ ¾  full.   Bake at 350F for 15-20 minutes, until lightly golden browned. 

These rise SO well. The coconut flour absorbs a remarkable amount of liquid, leaving you with a moist, delicious cake!
Remove from pan and let cool on wire rack.  Top with Lemon Frosting, below.

Lemon Frosting

Beat until nice and creamy:
½ cup butter (softened)
¼ cup cream cheese (softened)

Add the following and beat until light and fluffy:
(you can add the powdered sugar by ½ cups to avoid it making a mess during mixing – I tend to just mix slowly, scrap down, mix again, scrap, etc. until it’s all combined)
2 cups powdered sugar
1 Tbsp milk (lactose-free works great)
2 tsp freshly squeezed lemon juice
1 drop lemon essential oil (*)
½ tsp lemon zest, optional

Make sure you’ve let your frosting beat so it’s nice and light and fluffy, 1-2 minutes. Scoop the frosting into a Ziploc baggie.  Cut the corner off and pipe onto cupcakes.  To make swirls, as shown in the picture, start in the center and pipe in a swirl, making your way outward. 

*You can buy the DoTerra Lemon Essential Oil at, my friend Christine's online store.  The great thing I love about the DoTerra Essential oils is that they're a very high quality and taste, and are made to be ingested - they have all sorts of other flavors that can be used in cooking and baking! 


  1. If I don't have coconut flour, could I just use rice flour and get good results? Or do I NEED the coconut flour too?

    1. For this particular recipe the coconut flour is necessary. Coconut flour absorbs liquid much differently than other gluten-free flours, so the recipe is taking that into account. It also has a particular taste/texture when cooked. I do have a lemon muffin recipe posted, and you don't need coconut flour for that recipe, so you could check that one out.