Blueberries and Cream Cupcakes

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Ingredients
Instructions
Nutrition

The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart’s Cupcakes. You can view her original recipe over at ivillage.com.  While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite.

My husband, unfortunately, was not privy to a tasting of these gluten free cupcakes since he was on an extended business trip and out of the country.  Thankfully he’s back now, so I just might have to whip up a batch for him.

Ingredients
Serves:
about 9cupcakes
Print Recipe
Instructions
  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, honey, shortening and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with the hand blender
  4. Gently fold in frozen blueberries
  5. Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
  6. Bake at 350°F for 20-25 minutes
  7. Cool 1-2 hours and then top with Whipped Cream Frosting or Coconut Whipped Cream
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
  9. Serve

Lillian’s Test Kitchen has been rocking some amazing food videos lately. Below is a video of her making my Double Chocolate Cherry Cookies from The Gluten-Free Almond Flour Cookbook.

Wow, so much buzz in the world of almond flour! I was impressed with this very informative post by Alexa of lexieskitchen.com called How to Make Almond Flour. She provides excellent instructions for those times when you run out of your favorite superfood flour and don’t want to wait for a shipment, even including photos of her finished “product” alongside Honeyville’s.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

42 responses to “Blueberries and Cream Cupcakes”

  1. Should coconut flour be sifted prior to measuring and adding to the recipe? I find that not sifting coconut flour makes it very “heavy” after it bakes.????

    • Jennifer, in general I do not sift coconut flour. I find that my baked goods that are made with it are incredibly light and airy. I hope you love these cupcakes as much as we do :-)

  2. I made these muffins tonight! They were soft, sweet and very delicious. I didn’t have any grape seed oil or palm shortening so I used coconut oil instead and they came out fine. This recipe is a keeper!

  3. Help, help. I’ve just prepared my dry ingredients and before preparing the wet ingredients I came across your mini blueberry muffins and noticed that you only call for 1/4 cup of coconut flour. In this recipe it says 1/2 cup, with the same 1/4 t. of salt and 1/4 t. of baking soda. So my question is: Is the 1/2 cup of coconut flour correct? I also substituted almost a 1/2 cup of coconut sugar. Would that cause an unbalance of wet ingredients and do I have to add some more liquid.
    If you could give me an answer as quickly as possible I’d be much, much obliged. As I live in Jerusalem and it is now 5:30 in the afternoon and snow is due – and there is no cake in the house – I await your quick reply.
    Thanks so much.
    P.S. As I plan to bake them in a silicon.

  4. These cupcakes are the best!! You can also replace the blueberries for something else. I’ve made them with blueberries and also with apple/cinnamon. It’s really delicious. I use 1/4 cup honey, that’s sweet enough for me.

  5. Made this with 1dl sugar instead of agave syrup + subbed coconut oil for the other oil, worked wonderfully! Although could’ve used less sugar…

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