I’ve adapted my popular blueberry cake into cupcake form, making a few tweaks to get them just right. The resulting blueberry cupcakes are incredibly soft and topped with a luscious cream cheese frosting. Heaven!
These are perfect if you are looking for a sweet treat on a smaller scale, or handy portions for sharing, rather than making the full size cake. The recipe below is for 12 cupcakes, but you can easily halve or double it and achieve the same delicious results.
Although, I warn you, if you make a half batch you’ll be sorely disappointed when you’ve guzzled 6 and have no more left ;). If you are anything like my husband and I, these cupcakes are faaaar too easy to eat!
While the recipe specifies blueberries, you can also make these with any other soft fruit, such a strawberries or raspberries. Ideal if you happen to have a glut of any of these fruits in your garden (you lucky thing, you!).
I adore cream cheese frosting and it works wonderfully on these cupcakes, but you could also top them with classic buttercream, whipped cream or simply keep them plain.
Sprinkle some fresh blueberries or other fruit on top to make them extra beautiful or keep them simple with a swirl of cream cheese frosting, like in the picture below.
If you have any questions about this recipe, please feel free to contact me on my Instagram and Facebook pages (@myglutenfreeguide) or email me at [email protected].
Otherwise, please enjoy these blueberry cupcakes! Laura x
p.s. if you do get round to making these cupcakes, I would be really grateful if you could leave a review on the recipe card below. Thank you in advance :).
Blueberry Cupcakes with Cream Cheese Frosting (Makes 12)
Blueberry Cupcakes with Cream Cheese Frosting
Ingredients
- 175g butter, at room temperature
- 175g caster sugar
- 3 large eggs
- 225g Dove's Farm gluten free self-raising flour
- 0.5 tsp xanthan gum
- 1 tsp gluten free baking powder
- 2 tsp vanilla extract
- 150ml soured cream
- 150g blueberries, washed and dried (optional: extra 50g to decorate)
For the frosting:
- 1 tsp vanilla bean paste/vanilla essence
- 200g (7oz) cream cheese
- 70g (2.5oz) butter, chilled
- 450g (16oz) icing sugar
Instructions
- Preheat your oven to 160C (fan oven) and then line a muffin tray with 12 muffin cases.
- Take a large mixing bowl use an electric whisk to beat the butter and sugar together until smooth. Add the vanilla and then the eggs one at a time, using a wooden spoon to combine them into the mixture. Finally sift in the gluten free flour, xanthan gum and gluten free baking powder - mix well with an electric whisk until combined. The mix should smooth, lump-free and a pale colour.
- Now add soured cream and give it a final whisk to incorporate it fully into the cake batter.
- Add the blueberries to the batter and use a wooden spoon to gently fold them in.
- Now spoon the mixture into the muffin cases, each about 3/4 full. Pop the tray into the oven on the middle shelf and bake for 30 minutes. After this time remove from the oven and use a cake tester or fork to check that the centre cupcake is cooked in the middle (if the fork/tester has batter on it after being inserted into the cake, they need a few more minutes in the oven, but if it comes out clean they are cooked).
- Transfer the cupcakes to a wire rack to cool, then once cooled completely you can make the frosting.
- Chop the butter into small chunks and beat with an electric whisk until smooth. Add the cream cheese to the butter and mix well to combine. Then you gradually mix in the sifted icing sugar – doing this gradually will help avoid any lumps forming. I would use a wooden spoon to initially mix the icing sugar in (as if you use an electric whisk straightaway you’ll end up with an icing sugar cloud in your kitchen!). Then if you have an electric whisk this is handy for giving everything a final blitz. You should end up with a lovely smooth, thick frosting.
- Now to assemble the cupcakes, mmmmm. Dollop a heaped tsp of cream cheese frosting on top of each cake. Then use a small palette knife to spread the frosting. Top with a couple of fresh blueberries and there you go, delicious blueberry cupcakes ready for eating!
For more tasty gluten free treats, why not try some of my other recipes while you are here:
Happy baking! x
