Lemon Cupcakes with Lemon-Blueberry Frosting (Gluten-Free, Cane Sugar-Free)

I picked up a bag of lemons the other day got inspired to create a gluten-free cupcake using palm sugar. I also wanted to try out Bob’s Red Mill All Purpose Gluten-Free Flour to see how the texture fares over other gluten-free baking methods. The result was a yummy cupcake with an almost muffin-like texture. Recipe adapted from Martha.

Cupcakes Ingredients
• 3 cups all-purpose gluten-free flour
• 1.5 tsp xanthum gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) vegan margarine (earth balance), room temperature
• 2 cups palm sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons),
• plus 3.5 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened coconut or almond milk

Steps
1) Pre-heat oven to 325˚F.
2) Zest and juice lemons.
3) In a medium bowl, sift gluten-free flour, 1.5 tsp xanthum gum, baking powder, and salt.
4) In a stand mixer, cream palm sugar with vegan margarine with paddle attachment.
5) Add eggs one at a time until each are incorporated.
6) In a small bowl, mix the coconut milk, vanilla extract, and lemon juice.
7) Add a cup at a time of the flour mixture, alternating with a splash of the wet mixture. Mix until combined. Do not over-mix.
8 ) Spoon into lined cupcake tins and bake for about 20 minutes, until cupcakes are firm to the touch.
9) Cool completely before frosting.

Frosting Ingredients
1 cup palm sugar
1/2 cup vegetable shortening (earth balance)
1/2 cup vegan margarine (earth balance)
2 tsp lemon extract
3 TBSP fresh lemon juice
1/2 cup frozen blueberries

Steps
1) In a food processor, grind the palm sugar until it breaks-up into powdered sugar.
2) Add vegetable shortening and vegan margarine and cream in food processor until smooth.
3) Add lemon extract, lemon juice, and blueberries.
4) If the frosting breaks-up from the blueberry juice, add more earth balance until it’s completely smooth.
5) Pipe onto cupcakes.