Sunday, January 13, 2013

Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing

When I saw a picture of a similar cupcakes on Pinterest, I knew I had to try and re-create them Allergy Free.  Hope you enjoy!      (GF/CF/SF/ V)

Allergy Free Blueberry Cupcakes with Lemon Curd and Lemon Buttercream Icing:

Vegan Lemon Curd:     ( Make 1st to allow time for cooling and set up)
3/4 cup  Sugar
1/2 cup plus 2 TB Coconut (carton) Milk
2 TB  Lemon Juice
1 1/2 TB  Cornstarch
Pinch of salt
2 TB  Butter substitute

Add Sugar, coconut milk, lemon juice, cornstarch and salt to small saucepan.  Whisk until well blended.  Turn on stove to medium heat and whisk continuously until it starts to boil and thickens.  Add butter and keep whisking at a low boil until thick.  Place in a bowl and refrigerate to cool.

Vanilla Blueberry Cupcakes:
oven 350 degrees  9 cupcakes   

1 cup  Brown Rice Flour
1/4 cup  White Rice Flour
1/4 cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1 tsp.  Baking Powder
1/2 tsp  Baking Soda
1/4 tsp  Sea Salt
1/2 cup  Coconut (carton) Milk
1/2 tsp  Apple Cider Vinegar
1/2 cup Spectrum Shortening
1 cup  Sugar
1 TB  Egg Replacer mixed with 1/4 cup milk substitute
1/2 tsp  Vanilla
1/2 cup  Blueberries mixed with 2 TB white rice flour

Mix in separate bowl flours, starch, xantham gum, baking powder, baking soda and salt. Whisk until blended.  Mix in another separate bowl coconut milk and apple cider vinegar.  Cream in blender, Spectrum, sugar, egg replacer mixture and vanilla.  Add 1/2 of dry mixture and 1/2 of milk mixture to the creamed mixture. Mix until well blended.  Add the rest of dry mixture and the rest of milk mixture and blend until smooth.  Fill cupcake liners 1/2 way up.  Drop in 4-5 coated blueberries and top off with batter until filled to top.
Bake 25 minutes or until toothpick comes out clean.  If using frozen blueberries, your cupcake may need a few more minutes.   Cool.

Lemon Buttercream:

1/4 cup plus 1/8 cup  Butter substitute
1/4 cup plus 1/8 cup  Spectrum Shortening
pinch of salt
2 1/4 cups  Powdered Sugar
1 1/2 TB  Coconut (carton) Milk
1 tsp  Lemon Juice

Cream butter, shortening and salt until very creamy on medium speed.  (about 4-5 minutes)  Add powdered sugar, coconut milk and lemon juice.  Mix until well blended and fluffy.  (about 3-5 minutes)

To Assemble:

Cut out center of cooled blueberry cupcake. Save top and cut off bottom so flat.  Fill with lemon curd and replace top.  Ice with lemon buttercream and add 1 single blueberry to top.  Store in cool area.  If refrigerated, bring out cupcakes prior to eating so buttercream softens.


  1. YUMMY, these sound like a winner! My name is Cindy and I blog over at I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy :)

  2. Thank You! I will link up and look forward to seeing all the other recipes!

    1. Jolene, these are awesome, thanks for stopping by! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Thanks for linking back to the Gluten Free Fridays post!

      See you at the link up this week!

      Cindy from

  3. Hi, saw these lovely cakes on the link up! They look delicious. And I love the name of your blog, and my daughter, a true fairy fan, would too :)

  4. Thank you so much. There is just something about fairies, daughters and desserts that go hand in hand!

  5. This looks like a wonderfully delicious blueberry cupcake recipe.