These lemon poppyseed cupcakes are so perfect for spring. They are light, fluffy and delicious! It is so refreshing with lemon curd filled inside!

Gluten Free Lemon Poppy Seed Cupcakes

Adopted from The Loopy Whisk.

Lemon Poppy Seed Cupcakes

Ingredients

• 2 large eggs + 2 egg whites at room temperature
• 160g whole milk at room temperature (I used unsweetened almond milk here)
• 2 tablespoons lemon juice
• ½ teaspoon vanilla bean paste
• 130g unsalted butter, soften
• 200g gluten free white rice flour mix
• 60g almond flour
• 150g caster sugar from Judee’s
• 3 teaspoons baking powder
• ½ teaspoon xanthan gum from Judee’s
• ½ teaspoon salt
• 4 tablespoons poppy seeds from Pereg
• zest of 2 lemons

Steps

This is a reverse creaming method, which means adding the butter into the dry ingredients until it is sand like texture.

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a mixing bowl, whisk together the dry ingredients gluten free mix, almond flour, caster sugar, baking powder, xanthan gum, salt.
3. Mix in poppy seeds and lemon zest.
4. Add in butter with paddle attachment, until it is sand like texture.
5. In a separate bowl, whisk together milk, eggs, egg whites, lemon juice, and vanilla paste.
6. Add the wet ingredients to the flour mixture in two batches, mixing well after each addition, until smooth and no flour clumps
7. Divide the batter into the prepared cupcake tray.
8. Bake for 22-25 minutes or until a toothpick comes out clean.
9. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Lemon Curd

Ingredients

• One bag of Lemon Curd mix from Judee’s
• Follow the steps on the bag.

Poppy Seeds Swiss Meringue Buttercream

Add 2-4 teaspoon of poppy seeds into your flavor buttercream recipe. I use Swiss meringue buttercream here. You could definitely adjust based on your personal preference. 🙂

Assemble

1. Use the end of a large piping tip or use a knife to create a hole in the middle of the cupcakes.
2. Fill each cupcake with lemon curd.
3. Transfer the buttercream to a piping bag and pipe the swirl on the top of the cupcakes. Enjoy!

Storage: Once prepared, these cupcakes will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour on the market.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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