Name: Gluten Free Lemon Cupcakes with Blueberry Frosting Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
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 works well); Zest of 2 lemons; ¼ cup lemon juice (freshly squeezed); 4 tablespoons butter, softened; ⅓ cup fresh blueberries; 3¾ cups powdered sugar, divided; 1-2 tablespoons milk (optional, for consistency)

Ingredients

½ cup butter (softened)

1 cup sugar

2 large eggs

1 teaspoon vanilla

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

4 tablespoons butter (softened, for frosting)

1/3 cup fresh blueberries

3 ¾ cups powdered sugar

1-2 tablespoons milk (optional, for frosting consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Spray each liner lightly with non-stick cooking spray.

Step 2: In an electric mixer bowl, beat the softened butter and sugar on medium speed for about 1 minute until creamy.

Step 3: Add eggs and vanilla to the mixture and continue mixing on medium for 2 more minutes until fluffy.

Step 4: In a separate bowl, whisk together the rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients and milk alternately into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 6: Stir in lemon juice and lemon zest by hand to avoid the zest getting caught in the mixer blade. Mix until evenly incorporated.

Step 7: Divide batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean.

Step 8: While cupcakes cool, prepare the frosting. Beat softened butter, fresh blueberries, and 2 cups powdered sugar in a mixer until combined.

Step 9: Add the next cup of powdered sugar and continue creaming. Finally, add the remaining ¾ cup powdered sugar and, if desired, 1-2 tablespoons milk to reach your preferred frosting consistency. Beat until smooth.

Step 10: Once cupcakes are completely cooled, frost them generously with the blueberry frosting. Serve and enjoy!

Tips & Variations

Use fresh lemon zest to maximize bright, natural flavor in the cupcakes.

For a dairy-free version, substitute butter with coconut oil and use plant-based milk.

If you don’t have xanthan gum, add a flax egg to help with binding gluten-free flours.

Try swapping blueberries with raspberries or blackberries for a different twist on the frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 2 months. Thaw completely before frosting and serving. Bring refrigerated cupcakes to room temperature before eating for the best flavor.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can replace butter with coconut oil or a dairy-free margarine, and use almond or soy milk to keep the recipe dairy-free without compromising flavor.

Is xanthan gum necessary in this recipe?

Xanthan gum helps bind the gluten-free flours and give the cupcakes structure. If you don’t have it, you can try using a flax egg or another binder, but the texture may be slightly different.