Who’s ready for spring? Can you believe it’s only a week away? I’m welcoming spring with these amazing Gluten Free Lemon Pound Cake Cupcakes. This recipe has been tested and perfected to taste just like the lemon pound cake I grew up on. Seriously, these cupcakes are so moist and delicious that you’ll never believe they’re gluten free! Keep reading for the secret ingredient!
My all-time favorite cake is Lemon Pound Cake. Specifically, lemon pound cake made with a Duncan Hines Lemon cake mix and a box of lemon pudding mix. Did anyone else grow up on that cake? I know most people probably ask for chocolate cake on their birthday, but for me (and a couple of my kids), it’s all about the lemon.
When we started eating gluten free, we said goodbye to our favorite cake. Fortunately, Grandma had other ideas, and she’s been experimenting for years. She has finally developed the perfect recipe. It tastes just like the cake we grew up on! (Grandmas are the BEST!) The one exception is that it works best as cupcakes instead of cake, but that’s no problem. They store perfectly in the freezer, so we can pop one out whenever we need a lemon fix! (And the secret ingredient? Lemon pudding, of course! Yum!)
Ready for the recipe? I’m going to give you two. One’s a quick version–made with a boxed gluten free cake mix, and the other is totally from scratch. Both are delicious, but the scratch version is the best.
Be sure to stick around after the recipe, and I’ll tell you where to get the adorable spring printable cupcake toppers that I created to go with these cupcakes.
Gluten Free Lemon Pound Cake Cupcakes
- 1 Betty Crocker gluten free yellow cake mix
- 1 small package Instant Lemon Pudding and Pie Filling
- Juice and zest from one lemon (Use a microplane to get up to 2 T of zest. If you don’t have a microplane, you will need zest from a few lemons.)
- ½ cup canola oil, vegetable oil, or melted butter
- ½ cup water
- 3 large eggs
Preheat oven to 350 degrees. Put cake mix, pudding, lemon juice and zest, oil, and water in the bowl of a stand mixer and combine. Add eggs, then blend on medium high until well mixed, about one minute. Let mixture stand for ten minutes. Fill cupcake paper-lined muffin tins 2/3 full. (Using a cookie or ice cream scoop makes equal sized cupcakes.) Bake 18-22 minutes. Yield: 18-22 cupcakes
Frost with your choice of frosting. We like a simple lemon flavored glaze the best, but lemon or vanilla butter cream frosting is tasty, too.
To save about $3.50 on the boxed cake mix, and for even better flavor, substitute the dry ingredients in Carla’s Copycat Betty Crocker Gluten Free Yellow Cake Mix for the boxed cake mix. (You can leave out the turmeric, which was just for color. The pudding gives a nice yellow color by itself.)
Prepare the cake exactly as for the quick version. Carla is brilliant because her mix tastes even better than the boxed mix! Bet you won’t be able to eat just one!
These cupcakes turned out so well that I decided to dress them up to welcome spring! I’m guest posting today on Pretty Providence and sharing my Welcome Spring free printable cupcake toppers. Head on over for the full post and to find out how to download!
Thanks for stopping by today! While you’re here, check out some more ideas for Spring. Images below are linked to posts. Click on the image to visit the post.