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Gluten Free Lemon Cupcakes with Blueberry Frosting Recipe

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★★★★★

4.7 from 147 reviews

Delight in these Gluten Free Lemon Cupcakes topped with a luscious Blueberry Frosting. Perfectly soft and zesty, these cupcakes combine the tang of fresh lemons with a sweet and creamy blueberry frosting, all made gluten-free using rice flour and tapioca starch. Ideal for gatherings or a special treat for those avoiding gluten.

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
  • 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)

Blueberry Frosting

  • 4 tablespoons butter, softened
  • ⅓ cup fresh blueberries
  • 3¾ cups powdered sugar, divided
  • 1–2 tablespoons milk (optional, for consistency)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and lightly spray each with non-stick cooking spray to ensure easy removal.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, combine softened butter and sugar. Mix on medium speed for about 1 minute until the mixture is smooth and slightly fluffy.
  3. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Continue mixing on medium speed for 2 minutes, or until the batter becomes fluffy and light in color.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt until well combined.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk into the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Add Lemon Zest and Juice: Stir in the lemon juice and zest by hand to avoid the mixing blade trapping long strips of zest, ensuring an even distribution throughout the batter.
  7. Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for 22 to 24 minutes or until a toothpick inserted into the center comes out clean.
  8. Make Blueberry Frosting: In a clean electric mixer bowl, beat softened butter, fresh blueberries, and 2 cups of powdered sugar until well combined. Gradually add the next cup of powdered sugar and continue to cream. Finally, add the remaining ¾ cup powdered sugar and, if desired, 1 to 2 tablespoons of milk to achieve a smooth, spreadable consistency. Beat well until smooth.
  9. Frost Cupcakes: When cupcakes have completely cooled, generously spread the blueberry frosting on top. Serve and enjoy the vibrant flavors of lemon and blueberry in every bite!

Notes

  • Make sure the butter is softened for easier creaming.
  • Using fresh lemon zest and juice significantly enhances the lemon flavor.
  • Rice flour and tapioca starch combination provides a great gluten-free structure and texture.
  • Xanthan gum helps bind the gluten-free flour, so do not omit it.
  • If the frosting is too thick, add milk a teaspoon at a time to reach desired consistency.
  • Avocado or coconut milk can be used as non-dairy alternatives to almond or soy milk.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • To keep the blueberries vibrant, ensure not to overmix the frosting after adding them.

Keywords: gluten free lemon cupcakes, blueberry frosting, gluten free baking, lemon frosting cupcake recipe, dairy free cupcakes

Find it online: https://kitchenbyclara.com/gluten-free-lemon-cupcakes-with-blueberry-frosting-recipe/