I think it’s safe to say the lemon blueberry combo is one of my all-time favorites. It’s just so satisfying to bake with all those fresh summer blueberries… not to mention and adding lemon just brightens up any recipe. If you’re also a fan of this flavor combo, you’re going to want to try these gluten free lemon blueberry cupcakes!
These cupcakes are so soft, moist, and delicious you would never know they were gluten free. There’s just enough lemon juice and zest to notice the lemon flavor, but not have it be so overpowering.
I’ve paired these gluten free lemon blueberry cupcakes with a vanilla whipped cream cheese frosting. If you saw my Strawberry-Citrus Naked Cake recipe, you might notice this is the same whipped cream cheese frosting I used to make that cake. That’s because it’s seriously incredible and versatile! And yes, you can pipe with it! I’ve found the key is to use granulated sugar sweeten, rather than confectioner’s sugar. The result is a thick, stable cream cheese frosting that is perfect for piping on cupcakes.
A few tips for these cupcakes:
- Make sure you lightly scoop and level your flour. I’m taking about scooping your flour out with a spoon, placing into your measuring cup and level off the top. Scooping out flour with your measuring cup can result in using too much flour, thus yielding a denser cupcake. I always use Bob’s Red Mill 1:1 gluten free baking flour in my baking recipes, and have not tried another mix… but if you choose to use a different flour, I would recommend a 1:1 baking flour mix that contains xanthan gum and measure by weight…. this recipe calls for 1 1/2 cups or 225g of Bob’s Red Mill 1:1 flour.
- Use a cold bowl when making the frosting! This helps keep the cream cheese from softening too much and getting runny. If you’re not using the frosting right away, place in a bowl in the refrigerator until ready to use.
- Let the cupcakes cool completely before frosting them. I let them cool in the pan for 5 minutes, then remove them and place on a wire cooling rack to cool completely.
- This recipe makes 14-16 cupcakes with plenty of frosting to go around. Depending on how much frosting you use, you may have some extra leftover. Frosting will freeze well for up to 3 months, just thaw in the refrigerator and bring to room temperature to use when ready.
I hope you love these gluten free lemon blueberry cupcakes as much as we did! They make a perfect spring or summer treat for those warm weather gatherings.
If you really love the lemon blueberry combo, try my Lemon Blueberry Bread!
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