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 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.
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!
Gluten Free Lemon Blueberry Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups (225g)+ 1 Tbsp Bob’s Red Mill 1:1 gluten free flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup oil (I used sunflower oil)
- 2 eggs
- 3 Tbsp lemon juice, freshly squeezed
- 1/2 tsp gluten free vanilla extract
- 1/2 cup milk
- 1/4 cup plain yogurt
- Zest of one lemon
- 1 cup fresh blueberries
For the Frosting:
- 8oz block plain cream cheese
- 3/4 cup granulated sugar
- 2 tsp gluten free vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- Zest of half a lemon
Instructions
Make the Cupcakes:
- Preheat oven to 350℉. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together the 1.5 cups of flour, sugar, baking powder, salt, and lemon zest. Set aside.
- In a medium mixing bowl, whisk together oil, eggs, lemon juice, vanilla extract, milk and yogurt until combined. Pour these wet ingredients into the dry ingredients and mix together just until smooth and combined.
- In a small bowl, mix the blueberries and remaining 1 Tbsp of flour together. Using a rubber spatula, gently fold the floured blueberries and any remaining/excess flour into the cupcake batter. Batter will be thick but scoop-able.
- Spoon the cupcake batter evenly into the prepared muffin tin, filling each tin 3/4 the way full. Bake for 20-22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Cupcakes will rise a lot in the oven, but will deflate slightly while cooling. Allow to cool in the pan for 5 minutes before removing and transferring them onto a wire cooling rack to cool completely.
Make the Frosting and Assemble:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using hand beaters, beat together cream cheese, sugar, lemon zest, and vanilla until smooth and creamy (about 45-60 seconds).
- With your mixer on medium speed, slowly pour in the heavy cream down the side of the bowl. Continue to beat on medium to medium-high speed until you have stiff peaks and the frosting is very thick. It will only take 1-2 minutes.
- Pipe or spread frosting on top of each cooled cupcake.
Notes
- If not using the frosting right away, I recommend covering the bowl with plastic wrap and refrigerating until ready to use. The frosting recipe could frost up to 24 cupcakes. Depending on how much frosting you use, you may have some leftover. Although I didn't have any trouble freezing and thawing the frosting in advance, others who made this frosting did. Therefore, I recommend just refrigerating ahead of time if needed!
- It's best to use a chilled bowl for the frosting to ensure everything stays cold and the frosting sets well. If the frosting isn't thick enough to pipe right away, you can chill it in the refrigerator for 30 minutes before using.
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your cake will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, I recommend using a 1:1 mix that contains xanthan gum and measure by weight. If your flour mixture does not contain xanthan gum, I recommend adding some xanthan gum to your dry ingredients (I would try 1/2 tsp).
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Hi Lauren,
Your recipe sounds really solid! I would love your recommendation or help please. I am making 48 mini muffins on Friday. And plan to use your recipe. Do you know if your recipe will fill all 48? Best reference is the pampered chef pan that makes 24 mini muffins. I am leaning towards no because that is a lot of muffins. However I believe the icing will be totally enough. Thoughts? And thank you so much! Appreciate a reply! 😍
Hi Marcy,
I don’t believe this recipe will be enough to make 48 mini cupcakes… it might make around 36. Wish I could be of more help!
Hi Lauren,
It actually so helps. I will double aka make 2 batches and the hubby will just get some snacks. And if any mess up I am good! Thanks so much!
You’re welcome! Hope you enjoy!
Hi how are you? I have a question, for the frosting have to use cold ingredients?
Thanks!
Yes, the heavy cream for the frosting should be cold/straight from the refrigerator before whipping. The cream cheese can be cold or at room temperature, although I prefer to use cold cream cheese. Hope that helps!
This recipe (both the cake and the frosting) are so good. I made them for my wedding and they were great. I do not recommend making the frosting ahead of time and freezing however- when thawed it turns into liquid. It takes literally 2.5 minutes to make, so just make it the day of and it will be great.
Hi Evie,
I’m so glad to hear you enjoyed them! And thanks for tip on thawing the frosting, I didn’t seem to have any trouble with it but I will make a note on the recipe in case anyone else experiences this! Thanks!
Would you refrigerate the cupcakes if you make them ahead of time?
Yes, you can make them ahead of time and refrigerate until ready to serve! They need to be refrigerated in an airtight container, or they may dry out quickly. Enjoy!
Can I freeze your cup cakes?
Hi Liz, you should have no problem freezing these! Just freeze unfrosted, then frost later after you defrost them. I’ve heard from others who have frozen these cupcakes and it worked well. I hope you enjoy!
Hi! Do you think bob’s red mill oat flour will work too?
Hi Kristin, Unfortunately no. Oat flour is not a good substitute for a gluten free flour blend or 1:1 blend. It doesn’t absorb moisture the same way, and you will not get the correct results.
I ate these so fast that I didn’t have time to even attempt the frosting, ha!
I’m allergic to dairy and made the following substitutions, a 1:1 ratio – and oh my gosh these were so delicious!
1. For the oil: substituted grape seed oil
2. For the milk: substituted oat milk
3. For the yogurt: substituted coconut cream
Hope this helps anyone with a dairy allergy, or anyone trying to be dairy free!
So happy you loved the recipe and thanks for sharing your substitutions!