Best Gluten Free Cupcakes Recipe with Blueberries

This is the Best Gluten Free Cupcake Recipe! Loaded with fresh blueberries and coconut cream, they’re a healthier, Paleo dessert that’s perfect for Summer!

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You and I need to have a chat.

Like a “are-we-still-cool-and-can-we-still-be-internet-land-buds-because-this-is-the-second-cupcake-recipe-this-week-and-I-am-breaking-some-sort-of-food-blogger-code” kind of chat.

I also broke this same rule WITH above mentioned baked oatmeal cupcakes on Tuesday, because I made you gluten free cupcakes for FFF’s birthday 2 years in ROW.

What can I say other than I’ve got a thang for the small cakes loaded with swirly, fluffy frosting. Not sorry.

Especially these Gluten Free Lemon Cupcakes from Fearless Dining!

They also justsohappen to be the ULTIMATE dessert to bring to baby shower…like today!

Do you know Ashton from Something Swanky? She makes the most RIDICULOUS desserts EVER. I practically have to go to the gym just from PEEPING the screen when I visit her beautiful bloggity blog. But, in the best possible way. The eye-ball ingested calories are always WURTH IT.

Today, a bunch of us are coming together to celebrate that little boy bun in her oven (awkward sentence RIGHT THERE) by throwing her a surprise dessert shower!

Now that you know the reason for these gluten free cupcakes for kids, we need to have another conversation. The kind that is basically going to change your life because it changed mine ENTIRELY.

I’ve always been one of those people that kind of wishes that the “cake” portion of cupcakes was, like, ¼ of the size and the “frosting” part of the cupcake was, like, 1 billon times the size. This means that I was always that awkward, frowned-upon attendee at parties who ripped the bottom of the cupcake off and, WHOOPS, accidentally dropped it on the floor, which MAGICALLY achieved my perfect cupcake to frosting ratio.

But, I think people got wise and stopped inviting me.

THEN I learned about this awesome life hack where you rip the cupcake bottom off, and then put it ON TOP of the frosting. You know, like a cupcake sandwich.

This allows your tongue to get the optimal ratio of cake and frosting per square inch of bite of the best gluten free cupcake recipe. It also allows you to go out into the world and be socially accepted.

MIND. BLOWN.

I bet you didn’t even finish reading this post and you’re out the door to climb on your rooftop, declaring how I just changed your life.

Maybe you should just write a Facebook status about it though. Much safer.

Anyway. Moving on.

How To Make Gluten Free Cupcakes:

1. Mix almond flour and coconut flour in a small bowl and set aside. I’ve tried cupcakes using all coconut flour and it makes them VERY eggy. If you use all alond flour they are much too wet! Using a blend of the 2 makes the PERFECT texture!
2. Beat your wet ingredients until nice and combined. Then, stir in the flour!
3. Separate them into muffin pans. Unlike “gluten cupcakes” the batter will be quite thick and you will really have to spread them in the cavities, as opposed to just pouring the batter in. This is normal.
4. Bake at 350 degrees until golden brown. Gluten free cupcakes do not rise like normal, so don’t be alarmed.
5. Let them cool COMPLETELY.
6. Pipe on the coconut cream and GO TO TOWN.

Now that you’ve got the “how to” let’s chat about ALL the deliciousness in these babies that really makes them the best gluten free cupcake recipe.

Fresh blueberries that get a little bursty-action in yo’ mouth as your teeth sink through the lighter than AIR coconut whipped cream, and then munch away through the rest of lightly-coconut’d cake <– that right der is what your face likes amIright? I KNOW IT.

I might have stashed these in the refrigerator in PLAIN VIEW (first mistake) which MAY have ended up to me waking up, seeing aforementioned cupcakes and deciding “cupcakes are really just muffins with a frosting hat, and muffins are what elevently billion people on earth eat for breakfast every day, so I’ll just have 1 right now.”

1 may also be code for 6. But, let’s not count the minor details.

Told ya. This really is the best gluten free cupcake recipe.

Instead, let’s wish for days full of fresh, bright blueberries. And this gluten free cupcake recipe.

Made into socially acceptable sandwiches.

Don’t skip that part.

Recipe

Best Gluten Free Cupcakes Recipe with Blueberries

5 from 2 votes

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Serves: 11 Cupcakes

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Ingredients

For the cupcakes:

• 2/3 Cup Fresh blueberries
• 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 + 2 Tbsp Honey
• 2 Large eggs
• 1 tsp Vanilla extract

For the coconut cream:

• 1 13 oz Can Full-fat coconut milk chilled overnight
• 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,[/url] beat together the softened coconut oil with the coconut sugar using an [url href=http://amzn.to/1Jzc6mQ target=_blank rel=nofollow]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.

Tips & Notes:

* Your batter is going to be very thick! This is normal for almond meal baked goods.
** Since the batter is so thick, you'll really have to spread the cupcakes flat. I used one hand to hold down the muffin liner, then spread out with my other hand (fingers work great!)

Nutrition Info:

Serving: 1cupcake Calories: 348kcal (17%) Carbohydrates: 31.7g (11%) Protein: 7.1g (14%) Fat: 23.3g (36%) Saturated Fat: 10.9g (68%) Cholesterol: 33.8mg (11%) Sodium: 115.3mg (5%) Fiber: 4.2g (18%) Sugar: 24.5g (27%) Vitamin A: 100IU (2%) Vitamin C: 1.7mg (2%) Calcium: 60mg (6%) Iron: 1.6mg (9%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

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FOR THIS RECIPE, I RECOMMEND:

• Almond Flour
• Coconut Sugar
• Coconut Oil
• Coconut Flour

If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations!

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