Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup white rice flour
- 1/2 cup tapioca starch
- 3/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 2 lemons (zest)
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350°F and line cupcake pan.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla.
- Mix dry ingredients separately.
- Alternate adding dry mix and milk.
- Stir in lemon juice and zest.
- Bake 22–24 minutes.
- Cool completely.
- Make frosting with butter, blueberries, and powdered sugar.
- Frost cooled cupcakes and serve.
Notes
- Use gluten-free certified ingredients.
- Do not overmix batter.
- Adjust frosting consistency with milk if needed.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free