These Gluten-Free Blueberry Lemon Poundcake Cupcakes are to die for. I topped them with my Amazing Lemon Cream Cheese Icing. But this time I added a little lemon zest and to give it a delicious zing to go along with the with the blueberries in the cupcake.
They are so delicious I could eat all of them. But they are so thick, rich and heavy that it’s impossible to eat all of them in one sitting. Trust me, I tried. The only thing stopping me is that my stomach won’t hold them all.
My toddler devours them, and normally she only wants everything chocolate.
I’ve given these Blueberry Lemon Poundcake Cupcakes out as little everyday gifts, I bring them as housewarming desserts, but they are simply amazing at a brunch or for teatime. Just perfection.
You are going to love these. My toddler devours them, and normally she only wants everything chocolate. But she’ll have these because they are that delicious! The Amazing Lemon Cream Cheese Icing makes a world of difference. It is my icing of choice for almost any cake.
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Gluten-Free Blueberry Lemon Poundcake Cupcakes Recipe
Such a scrumptious treat! You can also make mini-cupcakes for a bite size treat and to feed a larger crowd.
- 1 box Gluten-free Yellow Cake Mix I love King Arthur brand!
- 3 Eggs
- 1/3 cup Oil
- 3/4 cup Plain Greek Yogurt or Sour Cream Whatever yougurt you have on hand will also work
- 1/2 cup Milk
- 1 1/2 cups Blueberries Fresh or Frozen
- 1 tbsp Lemon zest
- Spray Oil of Choice
- Amazing Lemon Cream Cheese Icing
- Extra Blueberries for Garnish About 3 blueberries per cupcake
- Turbinado Sugar for Garnish optional
Preheat oven to 350°F. Line cupcake pans with liners and lightly spray with oil (optional).
In a bowl add the eggs, oil, yogurt and milk. Using a hand mixer beat until fully combined.
Add the gluten-free cake mix to the wet mixture and beat on low to medium speed for about 2 minutes (add in zest about half way through). Fold in the blueberries by hand, taking care not to break them up.
With an ice cream scooper, fill cupcake liners approximately 2/3 full and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool completely at room temperature before icing. For ultimate results refrigerate cupcakes overnight before icing.
Follow recipe for Amazing Cream Cheese Icing (link to recipe in notes below). Pipe icing onto cooled cupcakes and garnish the with fresh blueberries and a sprinkle of Turbinado on each (optional).
Recipe for the Amazing Lemon Cream Cheese Icing
If you are topping with the lemon icing, you can omit the lemon zest if you prefer.
You can also use regular yellow or white cake mix for a non-gluten-free version.