Lemon, Vanilla and Blueberry cupcakes with Oat Flour - Gluten Free - Inner Vision Health and Wellness Karyn Lawson RMT INHC

Move over muffin, this is a celebration for cupcakes!

I was on a mission to make the perfect birthday cupcake for my 3 year old niece that didn’t contain the usual villains of white wheat and sugar. I love using DYI oat flour as a wheat flour substitute and this cupcake didn’t disappoint! Fluffy, moist and bursting with flavors of vanilla, lemon and blueberry, I vowed to make these again for the next special occasion! Oat flour, simply made from blended rolled oats, provides a whole grain boost to these cupcakes increasing the plant protein and fiber content. These are perfect as a gluten free cupcake for celebrations. Blueberries also add a splash of color and anti-oxidants. I chose to top them with a lemon cream-cheese frosting which contained far less powdered sugar then most recipes I considered trying.

Gluten Free
Nut free
Vegetarian

Ingredients:

Cupcakes:

1 3/4 cup oat flour (see note for DYI)
3/4 cup cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup full fat greek yogurt
1/2 cup coconut oil
2 tsp pure vanilla
1/2 tsp lemon extract
1 cup fresh or frozen blueberries, could use other berries as well

Frosting:

1 cup plain cream cheese, room temperature
6 tbsps unsalted butter, room temperature
1 cup icing sugar
Lemon extract, juice and or zest, I used pure lemon extract but juice and zest are an option. Add a splash at a time to get the flavour you desire as you whip the icing.

Directions:

Cupcakes:

Pre-heat oven to 350F and line a muffin tray with paper cups.
Combine all dry ingredients in a medium bowl.
In a small sauce pan, heat coconut oil until liquid, then stir in vanilla and lemon extract.
Hand whisk eggs and yogurt into a large mixing bowl, add coconut oil. Careful not to add oil that is too hot.
Continue to whisk wet ingredients until combined then add dry ingredients into the bowl mixing thoroughly with a spatula.
Scoop batter evenly into the muffin cups.
Bake in oven for 25 minutes or until a knife comes out clean.
Remove from oven, let cool and then let cool further in the fridge for a couple of hours. These cupcakes need a cooling time to make sure they don’t crumble.

Frosting:

Prepare frosting after cupcakes have cooled. This ensures your cupcakes have set and your frosting spreads easier.
Make sure your cheese and butter are at room temperature.
Place the cream-cheese and butter into a medium mixing bowl and beat with an electric egg beater about a minute.
Add icing sugar and your extract, juice or zest (or combination) and continue to beat until all the ingredients are whipped together and a frosting consistency forms.

You will have double the frosting you need for 12 cupcakes so either make 24 cupcakes for fun or store the left over frosting in the freezer for your next batch.

Top the cupcakes with a layer of icing and, for even more fun, dip the cakes in sprinkles and top with a cherry or blueberry!

Store in the fridge.

*Note: For DYI oat flour, simply place whole rolled oats in a blender and blend into a flour