Gluten-Free Lemon Raspberry Cupcakes - Bloomcooking
Did you know lemons are rich in vitamin C and antioxidants, helping boost your immune system? These Gluten-Free Lemon Raspberry Cupcakes are light, fluffy, a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Ingredients
- 2 Large Eggs
- 100 g (½ cup) Coconut Sugar
- 120 g (½ cup+ 1 Tbsp) Sunflower or Mild Olive Oil
- 200 g (1½ cups) Gluten-free Flour Mix
- 10 g (2 tsp) Baking Powder
- 175 g (¾ cup) Sour Cream or Yogurt
- 1 tsp Salt
- Zest of 1 Lemon
- 100 g (¾ cup) Fresh Raspberries
- 300 mL (1¼ cups) Coconut Milk
- 30 g (3 Tbsp) Cornstarch
- 1 Egg
- 30 g (1½ Tbsp) Maple Syrup or Honey
- 70 g (5 Tbsp) Butter
- Fresh Blackberries or Raspberries
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