Gluten Free Lemon Cupcakes with Blueberry Frosting Recipe

Introduction

These gluten free lemon cupcakes with blueberry frosting are bright, tangy, and perfectly moist. They combine fresh lemon zest and juice with a sweet blueberry frosting for a refreshing treat that’s great for any occasion.

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white rice flour*
• ½ cup tapioca starch*
• ¾ teaspoon xanthan gum
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk (almond or soy milk works great)
• Zest of 2 lemons
• ¼ cup lemon juice
• 4 tablespoons butter, softened (for frosting)
• ⅓ cup fresh blueberries
• 3¾ cups powdered sugar
• 1-2 tablespoons milk (optional, for frosting consistency)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and spray each liner with non-stick cooking spray.
2. Step 2: In the bowl of an electric mixer, cream together ½ cup butter and 1 cup sugar on medium speed for 1 minute.
3. Step 3: Add the eggs and vanilla extract, then continue mixing on medium for 2 minutes until the mixture is light and fluffy.
4. Step 4: In a separate bowl, whisk together the rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
6. Step 6: Stir in the lemon juice and zest by hand to ensure even distribution; avoid the mixer as the zest might get trapped.
7. Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
8. Step 8: Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
9. Step 9: For the frosting, place 4 tablespoons softened butter, fresh blueberries, and 2 cups powdered sugar in the mixer bowl. Cream until combined.
10. Step 10: Add the next 1 cup of powdered sugar, cream again, then add the final ¾ cup powdered sugar and beat until smooth. Add 1 to 2 tablespoons milk if needed to reach desired consistency.
11. Step 11: Once cupcakes are completely cooled, frost generously with the blueberry frosting and serve.

Tips & Variations

• Use fresh lemon zest for the best flavor and avoid bitter white pith under the skin.
• Try substituting fresh blueberries with blackberries or raspberries for a different twist on the frosting.
• If you don’t have xanthan gum, you can use guar gum as a substitute to help with texture.
• For a dairy-free option, use a plant-based butter and non-dairy milk in both the cupcakes and frosting.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flours?

Yes, you can substitute with all-purpose flour if gluten is not a concern. Use 1¼ cups all-purpose flour and omit tapioca starch and xanthan gum.

How do I prevent lemon zest from clumping in the batter?

Mix the zest in by hand after the batter is mostly combined to distribute it evenly without getting trapped in the beaters or clumping.

Gluten Free Lemon Cupcakes with Blueberry Frosting Recipe

Print Recipe

★★★★★

4.4 from 470 reviews

Delight in these moist and tangy Gluten Free Lemon Cupcakes topped with a luscious Blueberry Frosting. Perfectly balanced with citrus zest and the sweet burst of fresh blueberries, this recipe is ideal for those seeking a gluten-free treat that doesn’t compromise on flavor or texture.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Lemon Cupcakes

• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white rice flour*
• ½ cup tapioca starch*
• ¾ teaspoon xanthan gum
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup milk (almond or soy milk works great)
• Zest of 2 lemons
• ¼ cup lemon juice

Blueberry Frosting

• 4 tablespoons butter, softened
• ⅓ cup fresh blueberries
• 3 ¾ cups powdered sugar
• 1 to 2 tablespoons milk (optional)

Instructions

1. Prepare Cupcake Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake muffin pan with cupcake liners and spray each liner with non-stick cooking spray to prevent sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer, combine the softened butter and sugar. Beat on medium speed for about 1 minute until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture. Continue mixing on medium speed for another 2 minutes until fully incorporated and fluffy.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt until well combined.
5. Mix Dry Ingredients and Milk: Gradually add the dry ingredients and milk into the butter mixture alternately, starting and ending with the dry ingredients. Mix gently to form a smooth batter.
6. Add Lemon Zest and Juice: Fold in the lemon zest and lemon juice by hand to avoid the zest getting trapped in the mixer blades. Mix until evenly distributed.
7. Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for 22-24 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare Blueberry Frosting: In the electric mixer bowl, beat softened butter, fresh blueberries, and 2 cups of powdered sugar until combined. Add the next cup of powdered sugar and continue to cream until incorporated. Add the remaining ¾ cup powdered sugar and 1 to 2 tablespoons of milk as needed to achieve a smooth, spreadable consistency. Beat well.
9. Frost Cupcakes: Once cupcakes are completely cooled, generously spread the blueberry frosting over each cupcake and serve.

Notes

• Make sure cupcakes are fully cool before frosting to prevent melting.
• Using fresh lemon zest and juice ensures the best citrus flavor.
• Almond or soy milk can be substituted for dairy milk to keep the recipe dairy-free.
• *White rice flour and tapioca starch are essential gluten-free flours to achieve the right texture.
• Optional milk in frosting helps adjust frosting consistency to preference.

Keywords: Gluten Free Lemon Cupcakes, Blueberry Frosting, Gluten Free Dessert, Lemon Cupcakes, Blueberry Cupcake Frosting