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I just love fresh lime to bake with! And there is nothing better than having fresh limes on your counter or fruit basket, they just liven up the kitchen so much. These gluten free lime cupcakes are the same! They are the perfect amount of sweet, and slightly tart! These cupcakes not only taste great but also have a gorgeous green hue from the fresh lime zest both in the cupcake and the frosting! These are the perfect spring/summer treat as they are light and refreshing with a wonderful citrus lime flavored cupcake and lime buttercream frosting on top!

Gluten Free Lime Cupcakes

Can I use Key Lime instead of lime?

You most certainly could replace the fresh lime juice with key lime juice. Especially if you live somewhere that you are lucky enough to find fresh key limes. Living in NC fresh limes are only available or bottled key lime juice. I wanted to use fresh citrus so I opted to use fresh limes. We also got a whole bag of limes from our neighbors that were cleaning out produce prior to going out of the country for a while. So the large bag of limes had to be made into something!

Bag of limes from our neighbors

Could I add Coconut?

You absolutely could add coconut to these and these would be amazing! I love the lime and coconut combo together. My youngest is not a huge fan of coconut so I opted to just make plain lime cupcakes. Sometimes less is more!

What equipment do I need?

  • 12 cup cupcake/muffin pan
  • 12 cupcake liners
  • Piping bag fitted with large open star tip – either 1M or I used 2D on these
  • Ingredients listed below

Ingredients for Gluten-Free Lime Cupcakes

  • 1 1/2 cups GF flour (Bob Red Mill 1 to 1 flour)
  • 1 1/4 tsp baking powder
  • 1 cup dextrose (sugar substitute)
  • 1 stick butter softened
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk substitute (I used Fairlife milk)
  • 1 TBS lime zest
  • 1/4 cup lime juice

Lime Frosting Ingredients

  • 2 sticks butter room temperature
  • 2 cups powdered sugar
  • 2 tsp lime zest
  • 2 TBS lime juice
  • 1-2 TBS milk substitute as needed for desired frosting consistency

How to make gluten-free lime cupcakes

  1. Preheat oven to 350 degrees F. Line muffin tin with cupcake liners and set aside.
  2. In your stand mixture add 1 stick softened butter and 1 cup dextrose. Stir on medium until combined and light and fluffy in texture.
  3. Add egg and egg yolk and stir until combined. Add 1 tsp vanilla extract and stir.
  4. Add 1 1/2 cups flour, 1 1/4 tsp baking powder to mixture and stir to combine. Gradually add 1/2 cup milk and stir.
  5. Lastly, add in 1/4 cup lime juice and 2 TBS lime zest and stir until just combined.
  6. Spoon mixture evenly into 12 lined cupcake tin until ~ 3/4 way filled. (I find for gluten free recipes they don’t rise as much as gluten recipes so 2/3 way fill is usually note enough)
  7. Bake cupcakes for 20-25 minutes in 350 degree preheated oven or until lightly golden on top and toothpick/cake tester comes out clean.
  8. Remove from oven and remove cupcakes to wire rack to cool completely. While cupcakes are cooling make icing.
  9. Lime Buttercream Icing
    1. In stand mixture place 2 sticks of room temperature butter and stir on medium speed for 2-3 minutes until light and fluffy.
    2. Add 2 cups powdered sugar to butter mixture and turn onto low speed. Gradually add 2 TBS lime juice, 2 tsp lime zest and stir. If needed add 1 TBS milk at a time until reach desired consistency of frosting.
    3. Stir frosting on medium speed for 3-4 minutes until light and fluffy.
    4. Place frosting in piping bag with large open star tip and pipe onto cooled cupcakes and enjoy!

Additional Cupcake Recipes to Try:

Additional lime recipes to try:

Print Pin

Gluten Free Lime Cupcakes with Lime Buttercream Frosting

Sweet and tart with the flavors of spring/summer combined in a delightfully refreshing cupcake! No one will ever be able tell these are both gluten free and low fodmap!
Course Dessert
Servings 12 cupcakes
Author Fodmap Foodie LLC

Ingredients

  • 1 1/2 cup GF flour (Bob Red Mill 1 to 1 GF flour)
  • 1 1/4 tsp GF baking powder
  • 1 cup dextrose (sugar substitute)
  • 1 stick unsalted butter, softened
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk substitute (Fairlife milk)
  • 1 TBS lime zest
  • 1/4 cup lime juice, fresh squeezed

Lime Buttercream Frosting

  • 2 sticks unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 tsp lime zest
  • 2 TBS lime juice, fresh squeezed
  • 1-2 TBS milk substitute – as needed for desired consistency

Instructions

  • Preheat oven to 350 degrees F. Line 12 tray cupcake tin with cupcake liners and set aside.
  • In a stand mixer add 1 stick softened butter and 1 cup dextrose (sugar substitute) stir on medium speed until light and fluffy.
  • Add 1 large egg + egg yolk and stir until combined. Add additional 1 tsp vanilla extract and stir.
  • Add 1 1/2 cup GF flour (Bob Red Mill 1 to 1 GF flour), 1 1/4 tsp GF baking powder and stir to combine.
  • Add 1/2 cup milk, 2 TBS lime zest and 1/4 cup lime juice and stir until combined completely.
  • Spoon mixture evenly into lined cupcake tins until ~ 3/4 way filled. Bake for 20-25 minutes at preheated 350 degree oven or until golden on top and toothpick/cake tester comes out clean.
  • Remove cupcakes to cooling rack and cool completely. While cupcakes are cooling make frosting.

Lime Buttercream Frosting

  • In a stand mixer add 2 sticks of room temperature butter. Stir on medium speed for 2-3 minutes until light and fluffy.
  • Add 2 cups powdered sugar and stir to combine. Add 2 tsp lime zest and 2 TBS lime juice and stir. If not desired consistency add 1 TBS milk at a time until reach desired consistency. Beat on medium speed for 3-4 minutes until frosting light and fluffy.
  • Place frosting in piping bag fitted with open star tip and pipe icing onto cooled cupcakes. Enjoy!