Gluten Free Lemon Cupcakes with Blueberry Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
