kid friendly!
These Vanilla Lemon Cupcakes w Frosting (Gluten & Dairy Free) have been intentionally created for kids who need gluten and dairy free options, but understandably want a cupcake that tastes like the real deal. Lets be honest, a lot of adults out there also want that cake experience with the buttercream frosting topping adorning a light fluffy cake.
I’ve had quite a few clients over the years express the desire for a recipe like this one so I’m excited to bring it to fruition. My husband actually inspired this as he suggested I make ‘America’s Cup Cakes’ given his excitement about the up coming races. For a moment I dabbled with each cake being iced with the colours of the countries competing in the America’s Cup, but that quickly went in the ‘too hard’ basket. Instead, I embraced the traditional vanilla lemon cupcake flavourings, as you just can’t go wrong with this classic pairing.
I actually made a variation of this cupcake recipe for a friends 40th birthday a few months back. It was such a hit – I have never, ever seen a cake disappear at a party so quickly. You know how usually you serve up cake at a party and later on you find half eaten slices strewn around the venue? Bites missing but that is all. Well this cake left no evidence of its existence. Literally every plate was licked clean. I even unashamedly stole a plate with a few mouthfuls out of it swiftly from under the nose of the owner when not looking, after realising the birthday girl had missed out on a slice!
Suffice to say, I was pleased as punch that this cake went down with such enthusiasm. It left me thinking how it could be adapted further to suit other party food situations and of course the fussy palates of a collective gathering.
Actually, another story from that night that left me with the warm and fuzzies was when a couple approached and the lady asked if she could ask me a question about the cake. She said “I know this is highly unlikely, but is there any chance at all that cake is gluten free?” Can you imagine my excitement in telling her it was not only gluten free but dairy free?! The look on her face when she realised she could have a piece (as I cut her a BIG piece) was priceless and filled my foodie heart with joy.
Some other recipes that come to mind that I feel offer a similar experience are my Christmas cake and Christmas pudding in my cookbook e.a.t. I adore that these recipes taste like the real deal, but offer a gut-pain free experience for those that need it. It can be easy for outsiders to say ‘just have a piece, it won’t hurt you’, when they are not the ones on the toilet the next day loosing their insides.
So back to the cupcakes! After the hit of the birthday cake I wanted to expand into cupcakes for kids. I had also had a client hit me up recently talking about how her baking for wholefood gf and df recipes was not met with the same enthusiasm shall we say by her kids. The kids wanted the cakes like the ones at the parties, not the buckwheat flour laden versions.
Kids are the harshest critics. They will give it to you straight. I think even the toughest professional food critic out there could not rip your foodie heart out like a kid can. I know I have a solid recipe when my nieces and nephew give it the thumbs up. Conversely, when they push the food around the plate and tell their Mum ‘they don’t like it’ or pull stuff out asking ‘what’s this’, I know I am f**ked.
I should come clean though and say to date I have not had an official kid taste tester for these Vanilla Lemon Cupcakes w Frosting. In saying that, I have had my husband eat one (disappearing cupcake from fridge container) and that is close. Same palate when it comes to sweets and cakes. 😉
I’ll keep you posted if the food critics give it the thumbs down. But I doubt it.
Common cupcake recipe adaption questions
As always, here are some suggestions for common modifications:
- Flour options – The flours used are important to give the lightness to the cake. If you swap the rice flour for buckwheat or sorghum for instance, just expect a heavier cupcake. You can swap the entirety of the flour for a gluten free flour mix if you like.
- Coconut oil alternatives – if you don’t want to use coconut oil in the cake batter you can swap it for butter (if tolerated) or a dairy free spread. Most of the dairy free spreads are made with vegetable oils but lets be real. You are not eating cupcakes everyday so its not the end of the world.
- Diary free spread variations for frosting – as above! Guys we are not eating cupcakes every day, so a bit of Nuttelex will not be the end of the world. Im saying that, if you are adamant about not using it you need something with a similar consistency. The Vegan Dairy does a great Cultured Butter but be prepared to buy a few jars for this.
If you have any more questions abut modifying this recipe, be sure to leave a comment below. I am always happy to help out and find a ingredient sub or tweak to make it work for you. Did you know our clinic specialises in gut health nutrition? Learn more here.
Enjoy! x
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Vanilla Lemon Sponge Cupcakes w Frosting (Gluten & Dairy Free)
- serves
- makes 20 cupcakes
- preparation time
- 30 min
- cooking time
- 14 min
ingredients
- 1 cup brown rice flour
- 2/3 cup tapioca flour
- 1/3 cup potato starch
- 3/4 teaspoon salt
- 3 teaspoon baking powder
- 3/4 teaspoon bicarbonate soda
- 2/3 cup raw sugar
- 1 1/4 cups soy milk (or dairy free milk of choice)
- 1 cup melted coconut oil
- 3 eggs
- 1 1/2 tablespoon vanilla extract
- 1 tablespoon chia seeds
- 2 tablespoon lemon zest
Frosting
- 120g dairy free butter
- 2 cups icing sugar
- 1/4 teaspoon salt
- 1 tbsp lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
method
Please note oven temperatures will vary. I’d strongly advise cooking first for 10 minutes and then checking every 2 minutes after that.
- Preheat oven to 170 Celsius (fan-forced)
- In a large mixing bowl combine brown rice flour, tapioca flour, potato start, salt, baking powder, bicarbonate soda and sugar. Ensure everything is really well mixed.
- Add the lemon zest and stir through. Set aside.
- Now add the soy milk (or dairy free milk of choice), melted coconut oil, eggs, vanilla extract and chia seeds to a blender. Mix on low speed till everything is well combined.
- Make a well in the centre of the dry ingredients and pour in the wet liquid. Mix till everything is well combine. Please note this mixture is very wet. It is also common for there to be some lumps, so if this is the case pour the mixture back into the blender and give it blend on a low setting for 10 seconds.
- Line a small muffin tray with cupcake papers. Carefully pour in the cake batter filling them about 3/4 full.
- When all the mixture is used up and cupcakes are ready, put the tray/s into the oven to bake for 14 minutes. Please note oven temperatures will vary! I’d suggest starting with 10 minutes then checking every 2 minutes after that. The cupcakes are done when springy to touch.
- Remove the cupcakes from the oven. After a few minutes they will naturally shrink from the sides of the muffin tin. Carefully remove the cupcakes in their papers and place on a wire rack to cool. Leave to cool completely before icing.
Frosting
- To make the frosting, place the dairy free butter in a mixing bowl and sift in the icing sugar. Mix really well with a wooden spoon, whipping up to a lovely creamy consistency.
- Add the salt, lemon juice, vanilla extra and lemon zest and mix in well.
Dressing the Cupcakes
- Now to dress the cupcakes! Use a spoon to dollop the frosting on top of the now cooled cupcakes, then use a butter knife to spread out around the top of the cupcake to evenly distribute. It doesn’t need to be perfect, knife marks look rustic and cool!
- Serve immediately or in the next 48 hours. Otherwise, store in the fridge and let the cupcakes come to room temperature first as the coconut oil will be change the texture of the cakes if not left to warm up.
nutritional information for Vanilla Lemon Sponge Cupcakes w Frosting (Gluten & Dairy Free)
Nutritional information based on 1 cupcake with frosting.
| Calories/KJ | 272 cal/1138 kj |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Total Carbohydrates | 32g |
| Sugars | 19g |
| Fibre | 1g |
| Protein | 2g |
Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.
Hi, can you tell me what is Lemon Zest
Hi Susie, lemon zest is the finely grated rind of the lemon.