Photo: Deva Williamson
Gluten Free Lemon Blueberry Cupcakes
18 ingredients
15 min + 17 min
24
openrecipes
Deliciously moist lemon cupcakes speckled with plump juicy blueberries and topped with silky lemon frosting.
Estimated Nutrition (whole recipe, rough)
991
Calories
40g
Protein
29g
Fat
141g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Unsalted Butter, Softened
- 1-½ cup Granulated Sugar
- 2 whole Eggs
- 3 whole Egg Yolks
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Lemon Juice
- ½ teaspoons Vanilla
- 2-½ cups Gluten-free All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¾ teaspoons Salt
- 1 cup Plain Greek Yogurt
- 1-½ cup Fresh Blueberries
- 8 ounces, weight FOR THE FROSTING:
- 4 ounces, weight Cream Cheese, Softened
- 4 cups Unsalted Butter, Softened
- 1 teaspoon Powdered Sugar
- 1 Tablespoon Lemon Zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes