The remedy for a bad day? Baking! And when it comes to lifting the spirits, the Best Gluten-Free Cupcake Recipe With Blueberries certainly delivers!
Oh, those days! The kind when you spill coffee all over your white shirt just as you’re about to dash out the door, get stuck in a traffic jam on the way to an important meeting, can’t find a parking spot to save your life, and, to top it all off, realize you left your house keys on the kitchen counter. Yes, that was exactly what happened to me recently, and just thinking about it makes me want to crawl under my fuzzy blanket and never come out again.
As far as I’m concerned, there’s only one remedy for such days: kitchen therapy. Once all was said and done and I was back home (thank goodness my neighbor has my spare key), I changed into my pajamas, made a cup of tea, cranked up the radio, and put on my domestic goddess apron. The mission? To make the best gluten-free cupcakes with the box of blueberries that needed to be put to good use. And see here the results!
Made with a blend of coconut flour and almond meal, these blueberry-studded beauties have a moist, tender crumb and are sweetened with a blend of coconut sugar and honey. The crowning glory is a decadent swirl of coconut cream. I (unapologetically) inhaled three, and all was good in the world again. Remember this recipe the next time you have one of those days—or are simply in the mood for really good cupcakes.
Make your cupcakes even more delicious
These cupcakes are lovely as they are, but there are a few ways to make them even more irresistible. Vibrant lemon is a great pairing for blueberries, and just a touch of zest stirred into the batter will add a bright, zingy note to the cupcakes. You can also garnish them with a candied lemon slice or a curl of candied lemon.
Believe it or not, lavender is also a fantastic flavor pairing with blueberries. Its slightly vegetal aroma and subtle herbal notes seem to bring out the sweetness of the berries and enhance their floral nuances. Remember to use lavender that hasn’t been sprayed with chemicals and is made for cooking. And, bear in mind that dried lavender is quite powerful, so add just a half teaspoon to the batter. Garnish with a lavender sprig, and you’ll have cupcakes worthy of the fanciest tea party!
How do I store leftovers?
Frosted cupcakes can be stored in an airtight container in the fridge for up to 2 days. Unfrosted cupcakes can also be frozen for up to 3 months. In that case, wrap them in plastic and transfer them to a Ziploc bag. Thaw in the fridge or at room temperature, and make the frosting as directed.
Serving suggestions
The perfect antidote to a bad day? A cupcake and a good cocktail, if you ask me! The zesty notes in this Classic Whiskey Sour Cocktail Recipe make it a match made in heaven with these cupcakes, but I’ll also happily sip on this refreshing and strikingly purple Aviation Cocktail with one or two of these tender treats. Of course, you can also keep things simple and opt for a cozy, comforting drink such as this creamy Chai Latte.
Ingredients
For The Cupcakes:
- 2/3 cup fresh blueberries plus some extra, for decorating
- 1/2 cup + 1 teaspoon coconut flour 50 grams
- 2 cups almond meal 210 grams
- 1/4 teaspoon salt
- 1 teaspoon 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 large eggs
- 1 teaspoon vanilla extract
For The Coconut Cream:
- 1 can full-fat coconut milk (13 ounces) chilled overnight
- 2 1/2 tablespoons honey
Instructions
To Make The Cupcakes:
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a small bowl, toss the blueberries with 1 teaspoon of coconut flour and set aside.
- In a separate small bowl, mix the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.
- In a large mixing bowl, use a hand mixer to beat the softened coconut oil with the coconut sugar 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 were tossed in), being careful not to break them.
- Divide the batter between 11 muffin cavities, spreading it out evenly. Let the batter sit for 5 minutes before baking.
- Bake the muffins for 15 minutes. Then, lightly tent the muffins with foil (shiny side down) and bake for an additional 8-10 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 (about 1 hour).
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. You can save it for a smoothie later.
- Spoon the chilled cream 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.
- Transfer the mixture to a piping bag (or use a Ziploc bag with a corner snipped off) and pipe it onto the cupcakes. Garnish with a few berries and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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