These gluten free lemon cupcakes are loaded with fresh lemon and are topped with a fresh blueberry frosting.  They make a wonderful fruity dessert!

Gluten Free Lemon Cupcakes with Blueberry Frosting

Happy Birthday Nana Linda!!!  This past weekend we celebrated 3 birthdays… :-O  That was A LOT of birthday cake!!  Cohl’s grandmother, Nana Linda (see picture below) turned 35 this past weekend.  Haha… jk.  But for real, she looks ah-mazing for her age!  Since one of her favorite cake flavors is lemon, I set out to make a batch of fresh gluten free lemon cupcakes.  And what better to top them with than fresh blueberry frosting?!

Nana Linda's Birthday

 

These cupcakes are 100% naturally flavored and colored.  Adding the lemon zest to the cupcakes really gives them an extra punch of citrus.  With Spring in full swing here in Texas, most people have been craving citrus foods.  These cupcakes will definitely not disappoint.

Fresh Lemon Cupcakes with Blueberry Frosting | A gluten free fresh lemon cupcake recipe.

For the frosting, feel free to add 1-2 T. milk depending on the desired consistency you want.  I used a Wilton 12-inch disposable piping bag with a large coupler and a 1M piping tip to decorate the cupcakes.  Then I topped them off with a fresh blueberry frosting and Voila!!  Nana’s b-day cupcakes were complete.

(Some of the links above are affiliate links.  If you click on them and purchase an item I will get a % of the sale with no additional charge to you!)

 

Fresh Lemon Cupcakes with Blueberry Frosting | A gluten free fresh lemon cupcake recipe.

Let me know if you make these cupcakes and what you made them for–I would love to hear!!  Hope you enjoy 🙂

Tap stars to rate!

4.12 from 17 votes

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. They make a wonderful fruity dessert!
Gluten Free Lemon Cupcakes with Blueberry Frosting
Yield 12 cupcakes
Prep 30 minutes
Cook 24 minutes
Total 54 minutes

Ingredients 

Lemon Cupcakes:

  • ½ c butter softened
  • 1 c sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 c white rice flour*
  • ½ c tapioca starch*
  • ¾ tsp xanthan gum
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ c milk (almond or soy milk works great too)
  • 2 lemons zest
  • ¼ c lemons juice

Blueberry Frosting:

  • 4 Tbsp butter softened
  • 1/3 c fresh blueberries
  • 3 ¾ c powdered sugar
  • 1-2 milk optional

Instructions 

For the Lemon Cupcakes:

  • 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 22-24 minutes, or until a toothpick inserted in the center comes out clean.

For the Blueberry Frosting:

  • 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!

Tap stars to rate!

4.12 from 17 votes

Notes

*I used Bob's Red Mill tapioca starch and white rice flour.

Nutrition

Calories: 401kcal, Carbohydrates: 70g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 62mg, Sodium: 247mg, Potassium: 54mg, Sugar: 54g, Vitamin A: 415IU, Vitamin C: 2.8mg, Calcium: 27mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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Comments

  1. 5 stars
    This recipe worked perfectly with 1.5 C all purpose King Arthur GF flour. We also used extra zest in the frosting to temper the sweetness.Best gluten free cupcakes, light and fluffy, moist and balanced. Thank you for the recipe and to the commenters for the suggestions.

    1. That’s great to know! So happy you enjoyed the cupcakes. Thanks for taking the time to leave a comment and rating 🙂

  2. I am making these for my son’s class & I did a trial run tonight. They did not rise like the one’s in your picture & are very dense & sticky. Wonderful flavor though! What can I do to make them rise more?

    1. Hi Candi! A few things you can try: 1) Check your baking soda and make sure it is not expired. 2) Use the flours recommended instead of a 1-to-1 blend. 3) If you are at a different altitude than sea level you may need to adjust accordingly! Hope this helps you troubleshoot the recipe 🙂