Skip to main content

Gluten free blueberry cupcakes

To go with my new Doily scalloped edge cake stand from Bombay Duck I wanted to make some fresh fruity cupcakes, as I am loving lilac and aqua at the moment I chose to make gluten free blueberry cupcakes with a lemon cream cheese frosting in shades of mauve and lilac to look like pretty flowers. They also perfectly match my pretty new lilac coloured plates from Bombay Duck I am sharing next week.

Gluten Free

12 Servings


Blueberry Cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F).

  2. Line muffin tray with paper cases.

  3. Beat flour, butter, eggs, milk, sugar and vanilla extract in a bowl with an electric mixer until the mixture turns a pale colour.

  4. Stir in the blueberries and mix thoroughly.

  5. Bake for 25-30 minutes.

  6. Place cakes on a wire rack to cool.

Lemon cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese , lemon zest and juice, beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing


Blueberry Cupcakes

  • 150g gluten free self raising flour

  • 125g butter (unsalted, at room temperature)

  • 2 large eggs

  • 60ml milk (semi-skimmed)

  • 150g caster sugar

  • 1 tsp vanilla (extract)

  • 120g blueberries (fresh)

Lemon cream cheese frosting

  • 200g cream cheese

  • 500g icing sugar

  • 70g butter (unsalted, at room temperature)

  • 1 lemon (juice & zest)


See more...

Scalloped cake stand with glass dome
Aqua enamel cake stand
Gluten Free Blueberry cupcakes



Buy Torie Jaynes Stylish Home Sewing on Amazon
Torie Jayne on Spoonflower

On Pinterest...

Latest recipe...

Sequin Christmas Cake 3
Gold Sequin Gluten Free Christmas Cake Recipe

Hello lovelies! I have been crazy busy of late working on a brand new project I can't wait to...

Latest notebook...

Micro eggs
Micro Chocolate Eggs

I love these tiny Micro chocolate eggs from Tesco and usually buy at least one bag a year to use...