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Blueberry Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 244kcal

Ingredients

Cake

  • 2 Tbsp butter, melted
  • 1 1/4 cups gluten free all purpose flour, or regular all-purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’*
  • 2 tsp baking powder
  • 1/2 cup caster sugar
  • 1/2 cup almond milk or milk of choice
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean extract
  • 1 cup frozen or fresh blueberries, thawed if using frozen

Cream Cheese Frosting

  • 150 g cream cheese, softened at room temperature
  • 70 g butter, softened at room temperature
  • 1 tsp finely grated lemon zest, approx. 1/2 small lemon
  • 1 Tbsp fresh lemon juice
  • 2 cups icing sugar/confectioners sugar, plus extra if needed
  • 1 punnet fresh blueberries

Instructions

Cake

  • Preheat oven to 180ºC (356ºC). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
  • Melt butter first and then set aside to cool slightly.
  • In a large mixing bowl, combine flour, baking powder and sugar, mix well.
  • Pour in milk, eggs, vanilla and the melted butter.
  • Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 40 seconds on medium speed. Scraping down the sides as needed.
  • Add blueberries and gently fold through batter until just combined.
  • Divide batter amongst cupcake liners, filling each up 3/4 of the way full. NOTE: this recipe makes 10-12 cupcakes.
  • Bake 12-15 minutes or until the tops spring back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.
  • Cool cakes in pan for 2 minutes.
  • Transfer cakes to a wire rack to cool completely.

Cream Cheese Frosting

  • In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter, lemon zest and lemon juice. Beat on high until softened and well combined.
  • Add 1 cup of icing sugar and beat until just combined. Add second cup of icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed. NOTE: add a little more icing sugar if the batter is too wet/runny and won’t hold it’s shape when cupcakes are frosted. A warm/humid room can make your icing too soft.
  • Spread frosting over cooled cupcakes.
  • Place a small handful of fresh blueberries onto frosting.
  • Dust a little icing sugar over blueberries if desired.
  • Serve and enjoy!

Notes

Store in an airtight container, refrigerated or in the pantry, for 3-4 days.
* I use Bob’s Red Mill Baking 1-1 Gluten Free Flour.

Nutrition

Calories: 244kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 171mg | Potassium: 138mg | Fiber: 1g | Sugar: 30g | Vitamin A: 260IU | Vitamin C: 1.9mg | Calcium: 106mg | Iron: 0.7mg