Description
Delicious gluten-free lime agave cupcakes with a cream cheese swirl and lime glaze, perfect for a sweet treat.
Ingredients
Scale
- 1½ cups gluten-free flour blend (contains rice flour, tapioca starch, potato starch)
- ¼ cup arrowroot starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup agave syrup
- ¼ cup coconut oil, melted and cooled
- ½ cup Greek yogurt
- ¼ cup buttermilk
- 1 tablespoon lime zest (from about 2 limes)
- 2 tablespoons fresh lime juice
- 4 ounces cream cheese, room temperature
- 2 tablespoons agave syrup (for cream cheese swirl)
- 1 teaspoon lime zest (for cream cheese swirl)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lime juice (for glaze)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Using room-temperature eggs will help them emulsify easily, which is key for the cupcakes’ rise.
- In a large bowl, whisk together the gluten-free flour blend, arrowroot starch, xanthan gum, baking powder, baking soda, and salt until thoroughly combined. This ensures an even distribution of leavening agents and helps create a light, uniform texture.
- In a separate bowl, whisk the room temperature eggs and agave syrup until the mixture appears pale. Stir in melted coconut oil, Greek yogurt, buttermilk, lime zest, and lime juice just until combined, avoiding overmixing to keep the batter tender.
- Pour the wet mixture into the dry ingredients. Gently fold the batter until no streaks of flour remain. Take care not to overmix, as this can develop gluten, leading to a denser cupcake.
- In a small bowl, beat the room temperature cream cheese, agave syrup, and lime zest until smooth and fully incorporated to avoid any lumps. This mixture will create delightful pockets of tangy flavor.
- Spoon a level tablespoon of batter into each muffin liner. Add about 1 teaspoon of the cream cheese swirl on top of the batter, then layer with another level tablespoon of the cupcake batter. Use a skewer to gently swirl the cream cheese mixture into the top layer of batter, being careful not to overmix.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. They’re done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, which can dry them out.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. Allowing them to cool slightly helps maintain their structure and prevents soggy bottoms.
- While the cupcakes cool, whisk together powdered sugar and fresh lime juice in a small bowl until the mixture is smooth. The glaze should be pourable but not too runny; adjust the sugar or juice if necessary.
- Once the cupcakes are lukewarm, drizzle or dip the tops in the lime glaze for a beautiful finish. Allow the glaze to set before serving.
Notes
- Make sure to incorporate xanthan gum and arrowroot starch as they play critical roles in preventing crumbling and maintaining structural integrity in gluten-free baking.
- Greek yogurt and buttermilk contribute to the moisture needed to keep these cupcakes tender over time, so don’t skip either ingredient.
- The cream cheese swirl not only adds richness but also visual appeal, providing a delightful contrast to the light lime cake.
- For storage, keep the cooled cupcakes at room temperature in an airtight container for up to 2 days. You can also freeze them without glaze for up to 1 month. Thaw in the refrigerator when you’re ready to enjoy, then glaze before serving.
- If you want to make these cupcakes dairy-free, try swapping the cream cheese with a non-dairy alternative and using plant-based yogurt instead. However, keep in mind that this may alter the texture slightly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg