Gluten Free Blueberry – Zucchini Cupcakes had visited my family and friends several times over the last two weeks.
My husband, my son and I cannot get enough of them. They are SO delicious!
And, we don’t even feel bad about having one since they are semi-healthy…
After all, there is a bunch of zucchini and blueberries!.. How bad can that be, right? 😉
And, I added some almond flour to boost the nutritional value!
Pure health! 😀
How did I come up with these scrumptious Gluten Free Blueberry – Zucchini Cupcakes?
After the success of Gluten-Free Chocolate Cupcakes made with almond flour, I wanted to come up with a recipe for a white cupcake that not only would be delicious, but also semi-good for you.
I immediately thought of using zucchini since zucchini was in season and then, I thought blueberries would pair nicely.
I started off with my no-fail Gluten-Free Blueberry Muffins recipe, making a few tweaks to achieve thinner batter consistency, suitable for a cupcake not a muffin.
It took me several tries until I arrived with a perfect, airy cupcake. I used oil instead of butter and milk instead of yogurt.
Also, having experienced how well almond flour worked in my Gluten-Free Chocolate Cupcakes recipe, I decided to replace some of the Gluten-Free flour blend with almond flour.
Worked like a charm!
So, without further ado, here is what I did to arrive with these delicious Gluten Free Blueberry – Zucchini Cupcakes:
I beat eggs with sugar until white and fluffy. Then I added oil, milk and vanilla.
Next, I gathered all dry ingredients, gave it a whisk and slowly added to the wet ingredients, making sure everything was well combined.
Next, I mixed in zucchini.
Then, I folded blueberries in.
I used 1/4 cup ice cream scoop for filling in the cupcake liners.
I baked my cupcakes for 35 minutes at 350ºF.
I let them rest in the pan before transferring them onto a cooling rack.
I made lemon buttercream, slightly altering the butter flavor with Mascarpone cheese.
I decorated my Gluten Free Blueberry – Zucchini Cupcakes with the help of a piping bag and a wide tip.
To accentuate the lemon flavor of the buttercream, I topped the decorated cupcakes with some lemon zest. Dry lemon zest to be exact.
Where did I get dry lemon zest?
Whenever I need to juice a lemon, I zest it first and then squeeze the juice out.
I air dry the salvaged zest and then refrigerate it in an air tight container.
Of course, I couldn’t forget about the blueberries inside the cupcakes!
I had to bring it out in the form of one single blueberry on top of the icing! 😊
I laughed at my husband’s comments while he was on his second cupcake. He said:
“Yum, lemon blueberry cupcake!”
“And zucchini!” – I said
“There is zucchini in this cupcake???” – He raised his eyebrows – “No way!”
Yes, there is plenty of zucchini in these Gluten Free Blueberry – Zucchini Cupcakes, but you can’t even taste it! 😀
There are plenty of blueberries too!
The batter is thin so the blueberries tend to sink to the bottom. But, who cares? 😀
To prevent the blueberries sink to the bottom, they can be coated in cornstarch and then individually placed on top of each batter filled cupcake liner; I would say 5 blueberries per cupcake.
Have fun making these beautiful Gluten Free Blueberry – Zucchini Cupcakes and even more fun eating them!
Eat Well, Spend Wisely!
- 4 large eggs
- 1½ cups white granulated sugar
- 1 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups Gluten-Free flour (recipe below)
- 1 cup almond flour
- ½ tsp salt
- 1 Tablespoon baking powder
- ½ tsp baking soda
- ½ tsp Xanthan gum
- 1½ cup shredded zucchini, liquid squeezed out (it takes 2 small or 1 medium zucchini)
- 1 cup fresh blueberries + some for garnish
- 1 cup (2 sticks) unsalted butter, room temperature
- ¼ cup Mascarpone cheese (optional)
- 3½ cups confectioners' sugar
- 1 lemon, juice and zest
- 1 teaspoon vanilla extract
- ⅛ tsp salt
- Preheat oven to 350°F.
- Line two 12-ct cupcake pans with cupcake liners.
- Beat eggs and sugar until white and fluffy using a mixer.
- Mix in oil, then milk and vanilla.
- Slowly add dry ingredients. Scrape and re-mix.
- Mix in zucchini.
- Gently fold in blueberries.
- Fill cupcake liners with batter.
- Bake for 35 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool off for 5 minutes in pans, then transfer onto wire racks to cool completely.
- Combine butter, Mascarpone (if using), sugar and salt and beat 3-5 minutes until fluffy.
- Add lemon juice, zest and vanilla. Mix to combine.
- Decorate cupcakes.