I was strolling through Trader Joe’s the other day when I came across their Gluten Free Flour. I have previously bad experiences with some other brands being a bit too potato-y flavored so I was hesitant. But I bought it anyway. I was pleasantly surprised with the results. The cupcakes were extremely moist and there was no residual flavor.
I figured that since I was going the healthy route on these cupcakes I would also make them sugar-free by using my new favorite ingredient, Zero by Wholesome Sweeteners. Zero is another product that I was reluctant on using at the beginning. I have tried other brands, such as Splenda, and the final product had a chemically sweet aftertaste. I have used Zero in many recipes now and have had nothing but positive results. No one even realizes the substitution!
I would have loved to have called these cupcakes gluten-free and sugar-free, but unfortunately due to the pound of frosting on top, they are not sugar-free. However, if you are making these Lemon Blueberry Cupcakes for a diabetic, I would suggest making a simple glaze using Zero, lemon juice, lemon zest, and a touch of water.
Actually, you could even serve them just as the cake. The lemon and blueberries alone make it fantastic!!! Also, they can easily be made using regular flour and sugar (same amount) for a traditional cupcake.
Gluten Free Lemon Blueberry Cupcakes
- 1 cup (2 sticks) butter, room temperature
- 1 1/2 cup Zero, all natural organic sugar substitute
- 2 whole eggs
- 3 egg yolks
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1/2 tsp vanilla
- 1 cup Greek yogurt
- 2 1/2 cups Gluten Free All-Purpose Flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups fresh blueberries, washed and dried
Preheat your oven to 350 degrees. Line and grease two 12-cup muffin pans.
In a bowl cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, mixing thoroughly. Add zest, lemon juice, and vanilla, mix. Using a spatula, scrape the sides and bottom of the bowl. Turn the mixer on for another 30 seconds.
Combine flour, baking powder and soda, and salt in a bowl. Mixing on low, alternate adding large scoops of the flour mixture and the greek yogurt, beginning and ending with the flour. Once you have added the last of your flour, remove the bowl from the mixer and mix gently by hand until combined (may look slightly bumpy but that’s ok). Fold in blueberries.
Spoon batter into muffin cups until 2/3 full. Gently tap the pan to remove air bubbles. Bake at 350 degrees for about 17 minutes or until a knife comes out clean. Allow to cool completely before frosting.
- 4 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon lemon zest
- 1 tbsp lemon juice