Gluten-Free Lemon Raspberry Cupcakes

Gather Ingredients and Prepare the Cupcake Batter

1. Gather your required ingredients.

1. Preheat your oven to 160°C (320°F). Line a cupcake tray with paper liners.

1. Whisk the eggs with the coconut sugar until fluffy and pale.

   

1. Gradually whisk in the oil until fully combined.

1. In another bowl, mix the gluten-free flour, baking powder, and salt.

1. Gently fold the dry ingredients into the egg mixture until just combined.

   

1. Add the sour cream (or yogurt) and lemon zest, mixing briefly.

   

1. Carefully fold in the fresh raspberries.

   

Bake the Cupcakes

1. Fill the cupcake liners in a cupcake baking tray until they are about ¾ full.

   

1. Bake at 160°C (320°F) for approximately 20 minutes, or until a toothpick inserted into the center of the baked cupcakes comes out clean.

   

1. Allow the cupcakes to cool completely.

Prepare the Cream

1. Whisk together the egg, cornstarch, and syrup in a bowl.

1. Bring the coconut milk to just below boiling in a saucepan.

1. Gradually whisk the hot coconut milk into the egg-starch mixture, stirring continuously.

1. Return the mixture to the saucepan, whisking constantly until thickened and bubbling.

1. Remove from the heat, and immediately whisk in the butter until smooth. Allow the mixture to cool completely.

Assemble & Decorate

1. Pipe or spread the prepared cream topping onto your cooled cupcakes.

   

1. Decorate with fresh blackberries or raspberries.