Gluten Free Lemon Blueberry Cupcakes Recipe

Name: Gluten Free Lemon Blueberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Softened; 1-1/2 cup Granulated Sugar; 2 whole Eggs; 3 whole Egg Yolks; 1 Tablespoon Lemon Zest; 2 Tablespoons Lemon Juice; 1/2 teaspoons Vanilla; 2-1/2 cups Gluten-free All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 3/4 teaspoons Salt; 1 cup Plain Greek Yogurt; 1-1/2 cup Fresh Blueberries; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 4 ounces, weight Unsalted Butter, Softened; 4 cups Powdered Sugar; 1 teaspoon Lemon Zest; 1 Tablespoon Lemon Juice

Servings: persons

1 cup Unsalted Butter, Softened
1-1/2 cup Granulated Sugar
2 whole Eggs
3 whole Egg Yolks
1 Tablespoon Lemon Zest
2 Tablespoons Lemon Juice
1/2 teaspoons Vanilla
2-1/2 cups Gluten-free All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
3/4 teaspoons Salt
1 cup Plain Greek Yogurt
1-1/2 cup Fresh Blueberries
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
4 ounces, weight Unsalted Butter, Softened
4 cups Powdered Sugar
1 teaspoon Lemon Zest
1 Tablespoon Lemon Juice

1
Preheat oven to 350u00b0F. Line and grease two 12-cup muffin pans.
2
In a bowl, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, mixing thoroughly. Add zest, lemon juice, and vanilla; mix. Using a spatula, scrape the sides and bottom of the bowl. Turn the mixer on for another 30 seconds.
3
Combine flour, baking powder and soda, and salt in a bowl. Mixing on low, alternate adding large scoops of the flour mixture and the yogurt, beginning and ending with the flour. Once you have added the last of your flour, remove the bowl from the mixer and mix gently by hand until combined (may look slightly bumpy but that's ok). Fold in blueberries.
4
Spoon batter into muffin cups until 2/3 full. Gently tap the pan to remove air bubbles. Bake at 350u00b0F for about 17 minutes or until a knife comes out clean. Allow to cool completely before frosting.
5
For the lemon cream cheese frosting:
6
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, lemon zest and juice. Once combined, beat on high for 5 minutes.
7
Pipe or spread frosting onto the cupcakes.

1806

kcal

Calories

104

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup Unsalted Butter, Softened, 1-1/2 cup Granulated Sugar, 2 whole Eggs, 3 whole Egg Yolks, and more.

Yes, Gluten Free Lemon Blueberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Lemon Blueberry Cupcakes

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