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Original Post: https://www.evolvingtable.com/lemon-cupcakes-with-blueberry-frosting/

Gluten Free Lemon Cupcakes with Blueberry Frosting
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4.17 from 18 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!
Prep Time30 minutes
Cook Time24 minutes
Total Time54 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: London Brazil

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!

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