March 17, 2022
I have an obsession with anything lemon. Or maybe it's more of an addiction. Whatever it is, I will take any chance to use it. Whether its on seafood or cupcakes or even my homemade cleaners, a taste ( or smell) of lemon is automatically going to make it better. At least in my opinion. :)
For my niece's 11th birthday, I decided to come up with a gluten free treat for her. I think my love for anything lemon must be a mutual family trait because its the top flavor of choice when it comes to dessert or otherwise.
I decided on cupcakes because cupcakes are fun. And delicious. Make it with lemon and blueberries, a favorite combo and you have a winner! Top it with a creamy, lemony, buttercream frosting and all your lemon desires will be satisfied. :)
I was actually quite unsure how these would turn out because, well, gluten free can be a tricky and delicate thing when it comes to taste and perfection. I prayed fervently for these to turn out decently because, well, because I wanted them too! :) I was not disappointed. Not even one bit! In fact, I was simply delighted! Or more like ecstatic!
These cupcakes are any lemon-lovers dream! So bright and full of flavor and texture. My niece was thrilled and so was the rest of the family! And me, of- course! :)
I hope you will enjoy these as much as we did!
Bright, lively, lemon inside a fluffy, moist cupcake with blueberries and topped with a creamy lemon frosting
1. Preheat oven to 350 degrees.
2. Fill a cupcake tin, enough for 16 cupcakes, with liners. Set aside.
3. In a measuring cup or small bowl, mix together the milk and lemon juice. Let sit for about 5 minutes.
4.In a large bowl mix the lemon juice and the sugar. Add the milk mixture, oil, eggs, vanilla and lemon extract. Add the cream cheese. Beat with a hand beater until well combined.
5. Add flour, baking powder, baking soda and salt. Mix just until combined. Mix in tumeric if using it. ( Adds a nice, yellow color) Fold in the blueberries with a rubber scraper or spoon.
6. Scoop into the prepared liners, making each one a little over half full.
7. Bake for about 17-20 minutes or until the cupcakes are baked through.
8. Cool completely before frosting.
FOR THE FROSTING:
1. In a large bowl, neat the butter and cream cheese until light and fluffy.
2. Add lemon juice, vanilla, and one tablespoon milk. Beat to combine.
3.Add 3 cups powdered sugar and beat until light and fluffy. If the frosting seems a bit too thin add 1/2 cup more and beat until it's very creamy. Beat in the tumeric if desired, to make a nice yellow frosting.
4. Transfer the frosting to a piping bag. Pipe carefully onto the cooled cupcakes.
5. Garnish with fresh flowers, mint leaves or fresh fruit if desired. Cupcakes can be stored in the refrigerator before serving.
Nutrition information is not guaranteed accurate.
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