Best Gluten Free Cupcakes Recipe with Blueberries
User Reviews
5
Best Gluten Free Cupcakes Recipe with Blueberries
Description
These gluten-free cupcakes highlight almond meal and coconut flour as primary flours, giving the cupcakes a tender but substantial texture. Tossing the fresh blueberries in coconut flour before folding them into the batter helps distribute the fruit evenly and prevents sinking. The batter is thick due to the almond meal, which is typical for this type of baked good.
The recipe uses a combination of coconut sugar and honey for sweetening, contributing both flavor complexity and moisture to the cupcakes. Baking at 350°F with a tented foil cover toward the end of baking ensures the cupcakes cook through without over-browning on top. The final result is a delicate, fruity cupcake that pairs well with the light whipped coconut cream topping made by whipping chilled full-fat coconut milk and honey for sweetness.
This recipe yields about eleven cupcakes and is suited for those seeking a gluten-free dessert option that incorporates fresh fruit and a dairy alternative in the frosting. The cupcakes work well as snacks, dessert, or alongside tea or coffee.
Allowing the batter to rest before baking aids in hydration of the flours and can improve texture. Since the batter is dense, spreading it evenly in the muffin liners with your fingers helps achieve uniform shapes and avoids overfilling. Chilling coconut milk overnight separates the cream for the coconut whip topping.
Ingredients
For the cupcakes:
- 2/3 Cup blueberries fresh
- 2 Cups almond meal (210g)
- 1/2 Cup + 1 tsp coconut flour divided, 50g
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 Cup coconut oil at room temperature (should be the consistency of softened butter)
- 1/2 Cup coconut sugar packed
- 1/4 Cup honey 2 Tbsp
- 2 egg large
- 1 tsp vanilla extract
For the coconut cream:
- 1 13 oz coconut milk chilled overnight, can, full-fat
- 2 1/2 Tbsp honey
Instructions
- Preheat your oven to 350 degrees and line amuffin tinwith cupcake liners. Set aside.
- In a small bowl, toss the blueberries with 1 tsp of coconut flour and set aside.
- In a separate small bowl, mix together the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.
- In a large mixing bowl, beat together the softened coconut oil with the coconut sugar using an electric hand mixer, until the coconut sugar is just moistened. Add in the honey, eggs and vanilla and beat until well mixed.
- Stir the dry ingredients into the wet ingredients until well combined. Then, gently fold in the blueberries (add all the coconut flour that they are tossed in), being careful not to break them. *
- Divide the batter between 11 muffin cavities, spread out evenly.** Let the batter sit for 5 minutes before baking.
- Once the batter has sat, bake the muffins for 15 minutes. Then, lightly tent the muffins with tinfoil (shiny side down) and bake for an additional 8-9 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
- To make the frosting:
- Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
- Spoon the chilled cream that is at the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
- Pipe the coconut cream onto the cupcakes and DEVOUR.
Notes
- The cupcake batter will be thick; use fingers to spread it evenly in each muffin liner to avoid overflow.
- Let the batter rest for 5 minutes before baking to improve the texture.
- Chill the coconut milk overnight to separate the cream needed for the whipped topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Cupcakes
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 348kcal | 17% |
| Carbohydrates | 31.7g | 11% |
| Protein | 7.1g | 14% |
| Fat | 23.3g | 36% |
| Saturated Fat | 10.9g | 55% |
| Cholesterol | 33.8mg | 11% |
| Sodium | 115.3mg | 5% |
| Fiber | 4.2g | 17% |
| Sugar | 24.5g | 49% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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