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Gluten and Dairy Free Lemon Cupcakes with Dairy Free Blueberry Frosting

You can take the Gluten and the Dairy out of the cupcakes but with Gluten Free Mama’s Recipes and Flour Blends you cannot take the Taste out of the cupcake. 

You will be as delighted as the 7500 guests that walked through the doors at the GFAF Expo last weekend in Chicago.   Our booth was surrounded by taste testers waiting in line to taste our mini GFDF Lemon Cupcakes and our mini Strawberry Cupcakes.  We heard comments all morning from guests saying that they heard our cupcakes were so good that they had to come over and taste them.  I brought my friend to help me and my daughter for her 16th birthday and her friend to help at the show.  They were amazed at all the nice comments they heard.  They also heard comments like, “These are the best gluten free cupcakes I have ever tasted!”  It was such a joy for me for my daughter to hear these comments and then look at what me her mother does in a different light.  It was a great bonding experience for both of us.  

Anyway, both cupcakes were winners and for the first time in 7 years working trade shows, I ran out of samples by 12:30 the first day and 12:00 the second day.  All of the guests who came by our booth after the samples were gone were sad, but we lifted their spirits with recipe cards so that they could make these cupcakes at home.  Below I have shared the GFDF Lemon Cupcake with you and if you scroll down the blog you will find the recipe for the strawberry cupcake.  ENJOY!!!

GFM tips for Dairy Free Choices:  To make these dairy free, use a dairy free butter/margarine.  Some suggestions that I have are Spectrum buttery sticks, which are soy free and made from palm oil; Earth Balance Buttery Sticks, mixture of palm, canola and soybean oils, Vegan; Nucoa Margarine, contains a slight amount of soy protien, but if you are allergic to soy, stay away!; Smart Balance Buttery Sticks, contains mixture of palm oils and soy. Or just use Spectrum Shortening, made with Palm oils and soy free and Non-hydrogenated. I haven’t tried it but you could try coconut oil and spectrum shortening mixture and it would probably be great. 

GFM’s Tips For the Frosting:  Use Spectrum Non-hydrogenated Shortening (Mama’s Choice) or CriscoShortening,which contains soy(not Mama’s choice). Then for the 1/4 cup dairy free margarine use one of the choices above, do not use coconut oil as it won’t cream the way frosting should cream for a consistent texture needed or desired for shortening.  

I am sure there are some other dairy free butters or margarines available, these are just a few of the choices that I have tried.  

GFM TIP Blueberry Puree: Use Frozen Blueberries.  Allow to thaw.  It only take about 1 cup of frozen to yield 1/3 cup puree. 

GFM TIP Zesting a Lemon: For best results and ease of use invest in a Microplane Zester.  You will easily be able to zest the entire lemon.  It can also be used for orange zest, nutmeg, chocolate and many other uses. 

Gluten and Dairy Free Lemon Cupcakes w/ Blueberry Frosting 


For Mama’s Almond or Coconut Blend Flours you can order them online at  Find them in Safeway and Dominicks stores near you and several Gluten Free stores and health food stores around the country.  and sell them too.  If you can’t find them near you just request from your grocery stores manager or shoot Mama an email with your stores contact information.

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