These gluten free lemon and blueberry cupcakes are super simple and will go down a treat!
There is a little bit of a story to these cupcakes… The truth is, they didn’t start out as cupcakes but they were actually supposed to be muffins. The tops didn’t dome, so I turned them into tasty cupcakes (you know what they say, when life gives you lemons)!
The flavour combination of lemon and blueberry is always a winning combination – no matter which way you taste it and these cupcakes are no different!
These cupcakes start with a lemon and blueberry sponge cake, which is filled with lemon curd then topped with a lemon buttercream – the perfect cupcake for the Summer season, trust me.
Anyway, let’s get started, shall we?
150g Gluten free plain flour.
150g Dairy and gluten free spread (I used PURE).
100g Granulated sugar.
2tsp Gluten free baking powder
125g Blueberries, lightly floured.
1 Lemon, zested.
250g Icing sugar.
Before you get into making these cupcakes, you’ll want to do some prep work. Start by weighing up all your ingredients, lining your muffin tray with cupcake liners, preheat your oven to 180˚c/350˚f and get any equipment you may need read, such as a stand mixer and a spatula.
To make a start on the cakes, you’ll want to grab a mixing bowl and place in the spread, granulated sugar and lemon zest then beat unit they are combined – they should be lighter and fluffier.
Once they’re combined, you can then go ahead and add the eggs, one at a time, beating well in-between each addition. The mixture may look scrambled and that is completely normal when using this recipe.
Give the bowl and good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Then you’ll want to add in the flour and baking powder, passing through a sieve first to remove any lumps that may be in the mixture. You will also want to add in the lightly dusted blueberries.
Fold the dry mix and blueberries in just until hey are worked in, which doesn’t take too long. Try your best not to over-mix at this stage.
Grab your lined muffin tin and fill the cases around 3/4 or 2/3 of the way full, then place into your preheated oven and bake for 20 minutes.
While your cupcakes are baking, you can started on the buttercream.
Into a mixing bowl, place the butter and beat on a medium-high speed until it has become lighter and fluffier in colour and consistency.
Once lighter and fluffier, you can give the bowl a good scraping down, then add in the first half of your icing sugar and beat until, it has been fully incorporated. Repeat with the remaining icing sugar.
Now you have your buttercream, you’ll want to flavour it. I went with lemon and instead of using lemon extract, I used lemon zest. Add it into the buttercream and just fold it until it’s been worked in.
Eventually, once the cupcakes are cooled down, you’ll want to core the centre out of the cupcakes. I used a cupcake corer but feel free to use an apple corer, either works well. Generously fill the centres of the cupcakes using some lemon curd.
Then take your buttercream and pipe it on or if you don’t like how the piping comes out, smooth it out and rock a more rustic look, like what I did with these cupcakes.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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