gluten free lemon cupcakes
Gluten free lemon cupcakes with coconut whip and fresh strawberries are light, bright, and so fresh! These beautiful cupcakes are the perfect treat for any special occasion! (Gluten-free and dairy-free!)
Ingredients
Cupcakes
Filling
- 1 container coconut whip or cool whip
- 1 pint fresh strawberies
- lemon zest
Instructions
- Pre-heat oven to 350° F. Grease your cupcake tin well.
- Combine all dry ingredients in a large bowl and stir. Combine all wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined.
- Bake in the oven for 20-30 min (time will vary depending on your oven/brands used). Use a toothpick to make sure the middle is cooked through. They should feel set to touch but may still be lightly colored on top. Let cool before removing the cupcakes from the pan.
- If you used the pan I did in the pictures/videos, you dont have to worry about this next step, but if you used a standard muffin pan you'll want to take a butter knife and make a small circle in the top of each cupcake. Hollow out the center slightly, to make room for the whipped topping.
- Pipe the center of the cupcakes with coconut whip (you can also just spoon it in if you don't care about it being perfect!). Top with fresh strawberry halves and extra lemon zest. Enjoy!
Notes
This is the cupcake pan I used! You can use code "dani10off" for 10% off your order!
*Store leftovers in an air-tight container in the fridge for 4 days.