Gluten Free Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

These cupcakes are perfect for summer! (or when you're missing summer) This cupcake combines the tanginess of the lemon with the sweet burst you get from the blueberries. I made these cupcakes for Easter one year, and they were a huge hit! I hope they are with your friends and family as well.

The recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting 

Yield 24 cupcakes

Ingredients

    Cupcakes

3 1/2 cups Cup 4 Cup Gluten Free Flour

1 tsp baking soda

1/2 tsp salt

1 cup butter

2 cups sugar

3 eggs

1 tsp vanilla extract

Zest of 1 lemon

2 cups sour cream

1 1/2 cup fresh blueberries

    Frosting

1 cup butter

8 oz cream cheese

1 tsp vanilla extract

Juice and zest of 1 lemon

10-12 cups powdered sugar

Directions

1. For the cupcakes: Preheat the oven to 350℉. Line cupcake tins with 24 liners. 

2. Mix the flour, baking soda, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs one at a time and mix thoroughly. Add the vanilla and lemon zest, mix to combine. Add the dry mixture in three parts alternating with the sour cream, ending with the dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

3. For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice, blend until combined. Add the powdered sugar gradually until combined and desired consistency is achieved. 

4. Frost the cooled cupcakes with the cream cheese frosting. Optional- garnish with a fresh blueberry on top. 

Recipe adapted from here. 

Gluten Free Maple Bacon Cupcakes

I made these delicious cupcakes for my older brother's college graduation. They were a hit with everyone! The sweetness of the maple combined with the saltiness of the bacon is a match made in heaven. These cupcakes are best enjoyed the day of making them.

Recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Maple Bacon Cupcakes

Yield- 14

Ingredients: 

Cupcake-

1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
3 Tbsp pure maple syrup
1 tsp vanilla extract
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup Cup 4 Cup Gluten Free Flour
2/3 cup milk

Frosting-

1 8oz package cream cheese, softened
4 Tbsp unsalted butter, softened
2 Tbsp pure maple syrup
4 cups powdered sugar

Topping-

4-6 slices bacon
Pure maple syrup

Directions: 

1. Preheat oven to 350℉. Line a cupcake tin with 14 liners.

2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs, maple syrup, and vanilla. Scrape bowl as needed. Add dry ingredients, mixing until combined. With mixer running on low, slowly drizzle in milk, mixing until all ingredients are incorporated well and no streaks remain. 

3. Divide between prepared liners, using a large cookie scoop. Bake for 20-22 minutes, or until toothpick inserted comes out clean. Cool on a wire rack.

4. Prepare bacon as desired. Drain on paper towels and chop into small pieces.

6. In a large bowl or stand mixer, beat together cream cheese and butter, followed by maple syrup. Add 1/2 cup powdered sugar at a time to cream cheese mixer. Beat until smooth and piping consistency is reached. Transfer to a large piping bag, fit with a piping tip. Frost cupcakes and top off with bacon. When ready to serve, drizzle lightly with maple syrup. 

Recipe adapted from here.

Gluten Free Salted Caramel Crunch Cheesecake Recipe

For this past Thanksgiving, I was tasked with the job of making the gluten-free dessert. Though I'll be honest, I volunteered. We already had three not gluten-free pies, so I wanted to mix it up with a cheesecake. One of my favorite things lately has been salted caramel, so I made a Gluten Free Salted Caramel Crunch Cheesecake! This baby has five delicious layers! A gluten free graham cracker crust, layer of toffee crunch, salted caramel cheesecake, sour cream layer, and topped with homemade salted caramel sauce and toffee crunch!

Recipe will be posted below, and I have added a new feature to my blog so you can now print my recipes. A "printer friendly" icon should be located below the post so you can print the recipe and also decide what content you wanted printed. Enjoy!

Gluten Free Salted Caramel Crunch Cheesecake Recipe

Serves 12

Salted Caramel Sauce

1 cup sugar
1/3 cup butter softened
1/2 cup heavy cream, warmed
1 tsp flaky sea salt

Graham Crust

1 1/2 cups gluten free graham cracker crumbs (I just crushed gluten free graham crackers in a bag to create crumbs)
1/3 cup butter, melted
1/4 cup brown sugar

1/4 cup Skor or Heath bits (I used Daim but you'll only find it overseas or in speciality stores like IKEA or World Market.)

Cheesecake Filling

4 [8 oz] packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs
1/2 cup heavy cream
1/2 cup salted caramel sauce
2 tsp vanilla extract

Sour Cream Topping 

3/4 cup sour cream
1/4 cup sugar
2 Tbsp salted caramel sauce
1/2 tsp vanilla extract

Skor or Heath bits, for garnish
Salted caramel sauce, for garnish

Directions

1. For the salted caramel, place sugar in a medium saucepan over medium heat. Continuously stir until the sugar is completely melted and a deep amber color. Remove from heat and stir in butter until combined. Butter and heavy cream must be warm or the caramel will not mix and immediately harden. Add cream and sea salt (mixture will bubble up) and return to heat for 1 minute, stirring constantly until smooth. Remove from heat and pour into a glass container to cool completely. Can be refrigerated for up to two weeks.

2. For the cheesecake crust, preheat oven to 350℉. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with 1/4 cup Skor or Heath toffee bits. Set aside.

3. For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add eggs one at a time. Add cream, caramel, and vanilla extract until combined. Pour filling into prepared crust. Bake 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.

4. For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel, and vanilla extract until well combined. Spread over cheesecake and bake for 10 minutes in 350℉ oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle Skor or Heath toffee bits over top and drizzle salted caramel sauce to garnish.



Recipe adapted from here.