Blueberry White Chocolate Gluten-Free Cupcakes | BC Blueberry Council

Ingredients

• 1.5 cups (195 g) Gluten-free all purpose flour
• ½ cup (60 g) Almond flour
• 1.5 tsp (7.5 ml) Xanthan gum
• 1.5 tsp (7.5 ml) Baking powder
• 1.5 tsp (7.5 ml) Baking soda
• ¼ tsp (pinch) Salt
• 3/4 cup (180 g) Unsalted butter (room temperature)
• 3/4 cup (150 g) White sugar
• 2 (100 g) Large eggs (room temperature)
• 3/4 cup (180 ml) 14% Sour cream
• 1 tbsp (15 ml) Lemon zest (approximately the zest from 1 large lemon)
• 1 tbsp (15 ml) Lemon juice - fresh
• 2 cups (300 g) B.C. blueberries - fresh or frozen, divided in half
• 1 cup (150 g) Gluten-free white chocolate chunks, divided in half
• ½ cup (125 g) Cream cheese (room temperature)
• 1/3 cup (80 g) Unsalted butter (room temperature)
• 1/2 tsp (2.5 ml) Lemon juice
• 1/8 tsp (pinch) Salt
• 1 cup (100 g) Confectioner’s/Icing sugar, sifted