Lemon Cupcakes with Blueberry Frosting

Lemon Cupcakes with Blueberry Frosting

  • Prepare: 30M
  • Cook: 20M
  • Total: 50M
Lemon Cupcakes with Blueberry Frosting

Lemon Cupcakes with Blueberry Frosting

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1/3 cup Blueberries, fresh
    • 2 Lemons, juice and zest
  • Refrigerated

    • 2 Eggs
  • Baking & Spices

    • 1 1/2 tsp Baking powder
    • 1/4 tsp Baking soda
    • 3 3/4 cup Powdered sugar
    • 1/2 tsp Salt
    • 1 cup Sugar
    • 1/2 cup Tapioca starch
    • 1 tsp Vanilla
    • 1 cup White rice flour
    • 3/4 tsp Xanthan gum
  • Dairy

    • 3/4 cup Butter
    • 9/16 cup Milk
  • Time
  • Prepare: 30M
  • Cook: 20M
  • Total: 50M

Found on

Description

Tasty recipes that just happen to be gluten free.

Ingredients

  • ½ c. butter, melted
  • 1 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 c. white rice flour
  • ½ c. tapioca starch
  • ¾ t. xanthan gum
  • (Or 1 ½ c. all-purpose GF/non-GF flour instead of the above 3 ingredients.)
  • 1 ½ t. baking powder
  • ¼ t. baking soda
  • ½ t. salt
  • ½ c. milk (almond or soy milk works great, too)
  • 2 lemons, juice and zest (about ¼ c. juice)
  • 4 T. butter, softened
  • 1/3 c. fresh blueberries
  • 3 ¾ c. powdered sugar
  • 1-2 T. milk (optional)

Directions

  • Preheat oven to 350 degrees and line a cupcake muffin pan with 12 cupcake liners. Spray each with non-stick cooking spray.
  • In the bowl of an electric mixer, combine butter and sugar. Mix for 1 minute on medium.
  • Add eggs and vanilla and mix on medium for another 2 minutes, or until mixture becomes fluffy.
  • In a medium-sized bowl, combine rice flour, tapioca starch, xanthan gum, powder, soda and salt. Toss to combine.
  • Alternatively add dry ingredients and milk into the butter/sugar mixture, starting and ending with the dry ingredients.
  • Lastly, mix in lemon juice and zest until well combined. (You might have to do this by hand since the mixing blade might trap the zest if you have long strips!)
  • Fill each cupcake muffin liner to ¾ full and bake cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Place butter, blueberries and 2 c. powdered sugar in the bowl of an electric mixer. Cream until incorporated. Add next cup of powdered sugar and cream until incorporated. Add the last ¾ c. of powdered sugar (and maybe 1-2 T. milk, depending on your desired consistency) and cream until smooth.
  • Once cupcakes are completely cooled, frost with blueberry frosting and enjoy!

Nutrition

Serving Size: 1 cupcake
  • Serves: 12 servings
  • Prepare: PT30M
  • Cook Time: PT20M
  • TotalTime:
glutenfreewithlb.com

glutenfreewithlb.com

1769 138
Title:

Gluten Free Lemon Cupcakes with Blueberry Frosting

Descrition:

These gluten free lemon cupcakes are loaded with fresh lemon and are topped with a fresh blueberry frosting. A wonderful Spring dessert!

Lemon Cupcakes with Blueberry Frosting

  • Produce

    • 1/3 cup Blueberries, fresh
    • 2 Lemons, juice and zest
  • Refrigerated

    • 2 Eggs
  • Baking & Spices

    • 1 1/2 tsp Baking powder
    • 1/4 tsp Baking soda
    • 3 3/4 cup Powdered sugar
    • 1/2 tsp Salt
    • 1 cup Sugar
    • 1/2 cup Tapioca starch
    • 1 tsp Vanilla
    • 1 cup White rice flour
    • 3/4 tsp Xanthan gum
  • Dairy

    • 3/4 cup Butter
    • 9/16 cup Milk

The first person this recipe

glutenfreewithlb.com

glutenfreewithlb.com

1769 138

Found on glutenfreewithlb.com

Gluten Free with L.B.

Gluten Free Lemon Cupcakes with Blueberry Frosting

These gluten free lemon cupcakes are loaded with fresh lemon and are topped with a fresh blueberry frosting. A wonderful Spring dessert!