Lemon poppy seed cupcakes
This easy lemon poppy seed cupcake recipe is gluten free, vegan, egg free, and dairy free.
Servings: 12 cupcakes
Ingredients
- 2 cups gluten free all purpose flour
- 2/3 cups white sugar
- 2/3 cups brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 3/4 cup coconut milk
- 1/2 cup vegetable oil
- 4 tsp lemon juice
- 2 tsp vanilla extract
- 1/4 cup lemon zest
Lemon icing
- 2 cups confectioners sugar
- 1/4 cup coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Mix all of the dry ingredients together in a large mixing bowl. Whisk all of the wet ingredients together in another large mixing bowl. Pour the dry ingredients into the wet ingredients little by little, mixing as you do so. Stir the batter until there are no large clumps left in the batter.
- Line the wells of a muffin tin with cupcake liners. Fill the wells of the muffin tin with cupcake batter. We recommend filling the wells 1/2 to 2/3 of the way. You should not fill the wells to the top because the cupcakes will rise quite a bit in the oven.
- Bake the cupcakes for 20 - 22 minutes at 350 degrees. You can stick a toothpick in the cupcakes to determine whether they are done. If the toothpick comes out dry, the cupcakes are done.We recommend turning the oven off and propping the oven open then letting the cupcakes cool in the oven. When cupcakes cool too quickly, they are more likely to sink in the middle.
- Melt coconut oil and mix the ingredients for the lemon icing. Spread the icing over the cupcakes when the icing is still warm.
Notes
Icing consistency. This recipe for lemon icing makes a firm icing that solidifies in the refrigerator. We prefer to use this type of icing because it makes it easy to stack cupcakes on top of each other in the freezer or refrigerator. If you want to make an icing that is more light and fluffy, you should replace the coconut oil with equal quantities of vegan butter or margarine. If you are using butter or margarine, you should use softened butter rather than melted butter. If the icing is too thick, you can add a few teaspoons of non-dairy milk to thin it out. Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.