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You are here: Home / Recipe Categories / Desserts / Cupcakes & Cakes / Blueberry Cupcakes with Maple Buttercream Frosting {gluten free}

Blueberry Cupcakes with Maple Buttercream Frosting {gluten free}

21 Aprby Amy7

Prep Time: 20m
|
Total Time: 45m
|
Gluten free

 Blueberry Cupcakes with Maple Buttercream Frosting  are a delightful cupcake topped with a decadent frosting enhanced with maple syrup.

Blueberry Cupcake with Maple Buttercream Frosting

Are these Gluten Free Blueberry Cupcakes with Maple Buttercream Frosting good?

Let’s just say I mentioned to the family that I was going to share a few with friends, and the family  said “NO!”. That is a pretty good endorsement.

I must say the Maple Buttercream Frosting is heavenly.

I had one the day they were made (of course), I stored the few that remained after the first night in the refrigerator for later, so I ate a ‘few’ cold.  Jacob and I liked them better cold, Jim liked them better room temperature.  he says tomato, we say tomahto……

These would freeze well unfrosted, pull out and let completely thaw and bring back to room temperature.  Once thawed frost per directions below.  When you have a college boy coming home soon having a stash in the freezer is always a great idea.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Fresh Blueberries Blueberry Cupcake with Maple Buttercream Frosting

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Blueberry Cupcakes with Maple Buttercream
Author: Amy Stafford
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 12
Ingredients
  • [br][b]Cupcake:[/b]
  • 1 1/2 cups gluten free flour
  • 1/4 cup almond flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon coarse kosher salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons (1/2 cup) unsalted butter, melted
  • 3/4 cups sugar
  • 2 large eggs
  • 1/2 cup fat free plain greek yogurt
  • 1/2 cup coconut-almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 3/4 cups frozen or fresh blueberries
  • [br][b]Maple Buttercream Frosting:[/b]
  • 12 tablespoons unsalted butter, softened
  • 3 cup confectioner’s sugar
  • 4 tablespoons pure maple syrup
Instructions
[br][b]Cupcake:[/b]
  1. Preheat oven to 350°F.
  2. Line 12-cup muffin pans with paper liners and spray with organic baking spray.
  3. Sift flour and next 4 ingredients into large bowl.
  4. Add melted butter, oil, eggs, sugar and whisk to blend. Add yogurt, milk, vanilla extract, and lemon peel stir to blend.
  5. Pour flour mix into wet mix and whisk until completely blended.
  6. Stir in blueberries gently.
  7. Use 2″ scoop to fill up each muffin tin.
  8. Bake cupcakes 22-25 minutes, or until toothpick inserted into center comes out clean. Transfer cupcakes to racks to cool.
[br][b]Maple Buttercream Frosting:[/b]
  1. Add butter to an electric mixer and beat butter on high until creamed about 5 minutes.
  2. Lower speed of mixer to slow and slowly add confectioners sugar.
  3. When completely blended add maple syrup and increase mixer speed to high. Blend for 30 seconds – 1 minute until incorporated. This is a stiff frosting, but if it is too thick add a dash (1 tablespoon) cream or milk to thin.
Notes
I used Ateco 809 frosting tip
3.2.2265

  Blueberry Cupcakes with Maple Buttercream Frosting are a delightful cupcake topped with a decadent frosting enhanced with maple syrup. Gluten Free Recipe | ahealthylifeforme.com

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Under: Cupcakes & Cakes, Desserts, Gluten Free 7 Comments

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Comments

  1. Christie - Food Done Light says

    February 26, 2014 at 8:48 am

    Your cupcakes sound heavenly. I love blueberry anything but a cupcake, even better.

    Reply
  2. Catherine says

    July 14, 2015 at 8:02 am

    Dear Amy, I love these cupcakes. They sound and look wonderful. Blueberries are a favorite of mine…pinning for later dear. xo, Catherine

    Reply
    • Amy says

      July 14, 2015 at 1:58 pm

      You will love them catherine, the frosting is divine!

      Reply
  3. Claire says

    April 26, 2016 at 12:14 pm

    You have the PERFECT bit of frosting – not too much, not too little. These are so cute!

    Reply
    • Amy says

      April 26, 2016 at 6:49 pm

      Thanks Claire. I am not a fan of tons of frosting on my cupcakes. I like just enough to satisfy! 🙂

      Reply
  4. Penny says

    June 23, 2016 at 10:43 pm

    Can I substitute all-purpose flour for the almond and gluten-free flours?

    Reply
    • Amy says

      June 24, 2016 at 7:56 am

      Hi Penny, Yep you can substitute all purpose flour in equal amount for the gluten free and almond flour.

      Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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