Gluten-Free Raspberry Lemonade Cupcakes

Gluten-Free Raspberry Lemonade Cupcakes

Tender gluten-free cupcakes bright with lemon zest and swirled with tangy raspberry filling.

Total 2 hr Makes 24 cupcakes Calories 310/serving

Dietary

Vegetarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

These cupcakes pair a tender, gluten-free lemon crumb with a tart raspberry filling and a lemon buttercream finish. Fresh lemon juice and zest in both the batter and frosting keep the flavor bright, while a swirl of raspberry filling adds a tangy contrast. They work well for spring gatherings, bridal showers, or anytime you want a citrusy, fruit-forward dessert.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 teaspoon xanthan gum (omit if blend contains it)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 2/3 cup raspberry jam, for filling
  • 1 1/2 cups unsalted butter, softened, for frosting
  • 5 cups powdered sugar
  • 3 tablespoons fresh lemon juice, for frosting
  • 1 teaspoon lemon zest, for frosting
  • 2 tablespoons heavy cream
  • 12 fresh raspberries, for garnish

Method

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

  2. In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.

  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.

  5. Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing on low speed just until combined after each addition.

  6. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

  9. Once cooled, use a small knife or cupcake corer to remove a small plug from the center of each cupcake.

  10. Fill each cavity with about 1 1/2 teaspoons of raspberry jam.

  11. For the frosting, beat the softened butter in a large bowl until smooth and creamy, about 2 minutes.

  12. Add the powdered sugar one cup at a time, beating on low speed until incorporated.

  13. Mix in the lemon juice, lemon zest, and heavy cream, then beat on medium-high speed until light and fluffy, about 2 minutes.

  14. Pipe or spread the lemon frosting onto each filled cupcake.

  15. Garnish each cupcake with a fresh raspberry and serve.

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    Gluten-Free Raspberry Lemonade Cupcakes

    These cupcakes pair a tender, gluten-free lemon crumb with a tart raspberry filling and a lemon buttercream finish. Fresh lemon juice and zest in both the batter and frosting keep the flavor bright, while a swirl of raspberry filling adds a tangy contrast. They work well for spring gatherings, bridal showers, or anytime you want a citrusy, fruit-forward dessert.

    2 hr 24 cupcakes 310 cal

    Ingredients

    • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
    • 1/2 teaspoon xanthan gum (omit if blend contains it)
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 tablespoon lemon zest
    • 1/4 cup fresh lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk, room temperature
    • 2/3 cup raspberry jam, for filling
    • 1 1/2 cups unsalted butter, softened, for frosting
    • 5 cups powdered sugar
    • 3 tablespoons fresh lemon juice, for frosting
    • 1 teaspoon lemon zest, for frosting
    • 2 tablespoons heavy cream
    • 12 fresh raspberries, for garnish

    Method

    1. 1

      Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

    2. 2

      In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.

    3. 3

      In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

    4. 4

      Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.

    5. 5

      Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing on low speed just until combined after each addition.

    6. 6

      Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

    7. 7

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    8. 8

      Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

    9. 9

      Once cooled, use a small knife or cupcake corer to remove a small plug from the center of each cupcake.

    10. 10

      Fill each cavity with about 1 1/2 teaspoons of raspberry jam.

    11. 11

      For the frosting, beat the softened butter in a large bowl until smooth and creamy, about 2 minutes.

    12. 12

      Add the powdered sugar one cup at a time, beating on low speed until incorporated.

    13. 13

      Mix in the lemon juice, lemon zest, and heavy cream, then beat on medium-high speed until light and fluffy, about 2 minutes.

    14. 14

      Pipe or spread the lemon frosting onto each filled cupcake.

    15. 15

      Garnish each cupcake with a fresh raspberry and serve.