Gluten Free Lemon Poppyseed Cupcakes with White Chocolate Lemon Buttercream Icing
Gluten Free Lemon Poppyseed Cupcakes
- 1/2 cup tapioca flour
- 1 1/4 cup coconut flour
- 1/4 cup lemon juice
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup butter (take out of fridge so it begins to come to room temperature)
- 3/4 cup coconut sugar (can use any type of sugar)
- 1.5 tbsp poppy seeds
- 1.5 tsp vanilla
- 2 eggs
- white chocolate chips (optional)
Preheat oven to 350 F. Mix all dry ingredients together (minus the sugar) and set aside. Whip the butter, then add in the sugar. Add in the lemon juice, vanilla, and eggs, mixing until all are incorporated. Slowly add in the dry ingredients. If the batter seems a little thick there are 2 things you can do: 1), add a little bit more flour, and make cookies… or 2), add a little bit of milk (almond/coconut/etc) to the mix until the batter thins out for cupcakes!
If making cookies, place dough on greased cookie sheet and bake for 8-12 minutes, or until cooked through. Make sure to space these out a bit from each other, as the dough will spread a little bit!
If making cupcakes, pour into a lined cupcake pan. Top with white chocolate chips for some extra flavor. Bake for 20-30 minutes, or until toothpick poked in the middle of the cupcakes comes out clean.
While your baked goods are baking/cooling down, this is the time to make your icing!
White Chocolate Lemon Buttercream Icing
- 1/2 cup butter
- 2 cups powdered sugar
- juice of 1/2 lemon
- 3/4 cup white chocolate chips
Whip butter with a mixer, then add the vanilla. Slowly add in the powdered sugar. Melt the chocolate chips, making sure to stir them consistently while heating. Add in the melted chocolate chips to the rest of the ingredients and mix well.
Spread the icing on cooled cookies/cupcakes and enjoy!