Gluten Free Lemon Blueberry Cupcakes
By Jackie Bruchez
1 cup (2 sticks) butter, room temperature
1 1/2 cup Wholesome Sweeteners Zero
2 whole eggs
3 egg yolks
1 tbsp Lemon Zest
2 tbsp Lemon Juice
1/2 tsp vanilla
1 cup Greek yogurt
2 1/2 cups Gluten Free All-Purpose Flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups fresh blueberries, washed and dried
Preheat your oven to 350 degrees. Line and grease two 12-cup muffin pans.
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.
Combine flour, baking powder and soda, and salt in a bowl. Mixing on low, alternate adding large scoops of the flour mixture and the greek 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.
Spoon batter into muffin cups until 2/3 full. Gently tap the pan to remove air bubbles. Bake at 350 degrees for about 17 minutes or until a knife comes out clean. Allow to cool completely before frosting.
Lemon Cream Cheese Frosting
4 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups Wholesome Sweeteners Fairtrade Organic Powdered Sugar
1 teaspoon lemon zest
1 tbsp lemon juice
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.
Pipe or spread frosting onto the cupcakes.
Featured Foodie Jackie Bruchez-The Seaside Baker
The Seaside Baker, also known as Jackie, is a mother of three living in sunny San Diego.