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Gluten-Free Lemon Poppy Seed Cupcakes with Frosting

Name: Gluten-Free Lemon Poppy Seed Cupcakes with Frosting
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 servings
Cuisine: American-inspired
Ingredients: 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons poppy seeds; Zest of 2 medium lemons; 3 large eggs, at room temperature; ¾ cup granulated sugar; ½ cup coconut oil, melted and slightly cooled; ½ cup plain dairy-free yogurt (such as coconut or almond yogurt); 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1 cup dairy-free butter substitute, softened (e.g., vegan margarine or coconut oil-based butter); 3 to 4 cups powdered sugar, sifted; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon pure vanilla extract; Pinch of salt

By Freeflourish Editorial TeamPublished Apr 21, 2026 | Updated Jul 7, 2026

American-inspired 38 mins glutenfreedairyfreeoptionsbakingdessertfamilyfriendlyeasyfreezablekidfriendlyholidayclassicquickrecipes

Gluten-Free Lemon Poppy Seed Cupcakes with Frosting with measured ingredients, 38-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 18 min

Total 38 min

Servings 12

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 12

1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
Zest of 2 medium lemons
3 large eggs, at room temperature
¾ cup granulated sugar
½ cup coconut oil, melted and slightly cooled
½ cup plain dairy-free yogurt (such as coconut or almond yogurt)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup dairy-free butter substitute, softened (e.g., vegan margarine or coconut oil-based butter)
3 to 4 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
Pinch of salt

FreeFlourish gluten-free lemon poppy seed cupcakes with dairy-free frosting ingredients

Instructions

Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds. Stir in the lemon zest evenly.
In a large mixing bowl, beat the eggs with sugar until pale and fluffy, about 2-3 minutes. Add the melted coconut oil, dairy-free yogurt, lemon juice, and vanilla extract. Mix until combined.
Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Avoid overmixing to keep cupcakes tender.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: In a large bowl, beat the dairy-free butter substitute until smooth and creamy, about 2 minutes.
Gradually add 3 cups of powdered sugar, mixing well after each addition.
Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt; beat until smooth and fluffy. If frosting is too thick, add a teaspoon of plant milk or water to loosen. If too thin, add more powdered sugar as needed.
Once cupcakes are completely cooled, frost them generously using a piping bag or spatula.
Optional: Garnish with a light sprinkle of additional poppy seeds or a thin slice of lemon zest for decoration.
Store cupcakes in an airtight container in the refrigerator for up to 5 days or freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting.