Gluten Free Lemon Blueberry Cupcakes

Gluten Free Lemon Blueberry Cupcakes | Lilie bakery

Gluten Free Lemon Blueberry Cupcakes | Lilie bakery

Gluten Free Lemon Blueberry Cupcakes | Lilie bakery

Here I am back on the blog with a new fruity and healthy recipe: gluten-free cupcakes! You must have noticed it, I love using fruits in baking: exotic fruits, red fruits… Blueberries are one of my favorite fruits (they will never be ahead of raspberries, my No. 1 delight).

In my recipe, I combined blueberry and lemon, the ideal pair, as their flavors go together wonderfully.

I developed this fruity recipe with gluten intolerant in mind. No wheat flour here but coconut flour. The advantage of this flour is that it delicately scents the recipe. You don't really notice the coconut taste, but you do get a different scent in the mouth, and personally, I love this kind of mixture. This makes the recipe really interesting, and unique!

For the topping, I stayed soft, I wanted a slightly tangy whipped cream, airy but still consistent enough to make a nice icing… You might as well tell you right away, these gluten-free cupcakes were devoured at high speed!

For the recipe, it's here ...

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For you to note!

Gluten Free Lemon Blueberry Cupcakes

Gluten-free, but 100% gourmet ...
Prep time30 minutes
Cook time28 minutes
Yield: 6


  • 35 g coconut flour or other gluten-free flour organic stores
  • 35 g cornflour
  • 1/4 cc of gluten-free baking powder
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 1 whole egg
  • 100 g powdered sugar
  • 60 g soft butter
  • 1/2 tsp natural vanilla extract
  • 60 g whole cream
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 50 g fresh blueberries
  • +
  • 20 cl whole semi-thick cream
  • 125 g of mascarpone
  • 1 tbsp lemon juice
  • 3 tbsp powdered sugar
  • Blueberries for decoration


  • Preheat the oven to 175 ° traditional heat.
  • Combine the flour, baking powder, baking soda and salt in a bowl.
  • In the bowl of the food processor, beat the egg and powdered sugar until the mixture turns white. Add the softened butter, vanilla extract.
  • Incorporate the dry ingredients into the previous mixture, do not "over" mix.
  • Finish by adding the crème fraîche, the lemon (zest / juice) and delicately add the blueberries.
  • Pour the batter into cupcake boxes set in a rigid muffin tin.
  • Bake for about 28 minutes (check doneness using a wooden pick). Leave to cool on a rack.
  • To decorate the cooled cupcakes, prepare the lemon mascarpone whipped cream: whip the whipped cream with the sugar then add the mascarpone and lemon juice to obtain a firm consistency ideal for poaching the cupcakes.


My recipe gives you 6 cupcakes, to make a dozen, double the proportions :)
The socket used for my decoration is a very simple round socket.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

 [ Equipment used ]

HoM Yellow Cupcake Boxes



  1. Reply

    Clementine / My spinach gougères

    April 28th

    Too beautiful your cupcakes. I love the lemon-blueberry association, I had done it in financiers and it was too good :) Very nice photos <3

  2. Reply


    April 28th

    Whoa they are beautiful! And what a delicious marriage of lemon and blueberry! Perfect cupcakes for sunny summer days! With a fresh mascarpone frosting, mmmm, a treat in the sun!

  3. Reply

    cooking lifestyle and joke

    April 28th

    Oh lala another great recipe! and yum icing! Very nice photos too :)

  4. Reply


    April 28th


  5. Reply

    the daily life of a girl

    April 28th

    Oh I would give you a hihi ♥

  6. Reply

    Madame lemonade

    April 28th

    The photos are so pretty, as usual :)

  7. Reply


    April 29th

    These cupcakes must have been successful ...

  8. Reply


    2th May 2016

    I would steal some

  9. Reply


    5th November 2017

    I really like your recipes !!
    What camera do you use to take these wonderful photos?


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