Gluten-Free Lemon Yoghurt Cupcakes

I walked past a dinky little baking shop with my husband over the weekend that stocked a selection of essences, hurrah! My eyes were instantly drawn to lemon.. I love citrus in a cake. So it got me thinking of baking up some tasty lemon cupcakes. My original idea was to do lemon and ricotta but in order to avoid my local mall on a Saturday I chose to replace with a creamy French citrus yoghurt I found at a deli. The smell of these baking was amazing; the lemon peel and the sugar were literally making love in the oven before me.  A word of advice – these need a long time to cool, probably over an hour otherwise the paper will stick to the edges of the cake (alternatively grease the tins and don’t use papers if you are too impatient).  These cupcakes were super light and fluffy, not dense and heavy at all like gluten-free sometimes can be. My husband is a HUGE fan of these. We did not eat with any toppings, they really do not need it but they would look extra pretty with a vanilla cream frosting or simply dusted with icing sugar. As always I focused on keeping the oil and sugar to a minimum, but everyone deserves a little treat now and then!

Makes approximately 12 cupcakes.

Dry Ingredients:

  • 1 cup sweet white rice flour
  • ¼ cup almond meal
  • ¼ cup brown rice flour
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp kosher salt

Wet Ingredients:

  • 1 cup yoghurt (good quality – I used citrus yogurt but you could use a Greek style or a creamy vanilla, reduced fat is OK)
  • 4 eggs
  • ½ cup light brown sugar
  • 1/3 cup cane sugar
  • ¼ tsp lemon extract
  • 1 tsp pure vanilla essence
  • 3 tbsp almond oil
  • 2.5 tbsp lemon juice
  • Grated lemon zest from approx 1 lemon


Preheat the oven to 200 degrees Celsius.

Whisk together dry ingredients in a medium bowl.  In a separate bowl mix the wet ingredients on low to med speed until well combined. Add the wet slowly into the dry ingredients and mix on low to medium speed until batter is smooth. Using a spoon plop the batter into cupcake cups and be sure to not overfill, as the cupcakes will rise. Bake for approximately 15- 25 minutes, remove from oven and allow to completely cool on wire cooling racks before gobbling down!


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