Description
These Gluten Free Lime Agave Cupcakes are a delightful treat combining a light, tender crumb with a tangy cream cheese swirl and a refreshing lime glaze. Perfectly sweetened with agave syrup and featuring the zest and juice of fresh limes, these cupcakes offer a moist, flavorful, naturally gluten-free dessert that’s ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Cream Cheese Swirl
- 4 ounces cream cheese, room temperature
- 2 tablespoons agave syrup
- 1 teaspoon lime zest
Lime Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lime juice
Instructions
- Preheat and Prepare: 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.
- Mix Dry Ingredients: 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.
- Combine Wet Ingredients: 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.
- Combine Wet and Dry: 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.
- Prepare Cream Cheese Swirl: 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.
- Assemble Cupcakes: 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.
- Bake: 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.
- Cool: 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.
- Prepare Glaze: 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.
- Glaze Cupcakes: 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
- Ensure eggs and cream cheese are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cupcakes light and tender.
- Adjust the glaze consistency by adding more powdered sugar for thicker glaze or more lime juice for thinner glaze.
- Use gluten-free flour blends that already contain xanthan gum for best results, or add the xanthan gum as specified.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
