Tuesday Recipe

Preheat and Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. If using silicone liners, still place them in the tin for stability.

Whisk dry ingredients: In a medium bowl, whisk together 2 cups gluten-free all-purpose flour blend, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until evenly combined.

Combine wet ingredients: In a separate large bowl, whisk together 1/2 cup melted and cooled unsalted butter, 3/4 cup milk, 1/2 cup plain Greek yogurt, 2 large eggs, 2 tsp vanilla extract, and 1 tsp apple cider vinegar until smooth and slightly frothy. If using lemon zest, stir it into the wet mixture now.

Bring the batter together: Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine. If using fresh berries, gently fold 1/2 cup berries in now, tossing them in 1 tablespoon of flour first to help prevent sinking.

Adjust consistency: The batter should be thick but scoopable. If it seems too thick, add up to 1-2 tablespoons additional milk to loosen (add in 1 tbsp increments). If too thin, add 1-2 tablespoons extra flour blend.

Portion batter: Using an ice cream scoop or two spoons, divide the batter evenly among the 12 prepared cups, filling each about 2/3 full (roughly 3 tablespoons batter per cup).

Bake: Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through for even baking. Cupcakes are done when tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Cool: Remove the pan to a wire rack and let cupcakes cool in the tin for 5–7 minutes, then transfer cupcakes to the rack to cool completely (about 45–60 minutes) before frosting. Cooling fully prevents buttercream from melting.

Beat the butter: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and slightly paler.

Add powdered sugar: Reduce mixer speed to low and add 2.5 cups sifted powdered sugar, about 1 cup at a time, beating after each addition until incorporated and dust is gone.

Add flavor and texture: Add 1 tsp vanilla extract, 1/8 tsp fine sea salt, and 2 tbsp heavy cream. Increase mixer to medium-high and beat for 1–2 minutes until light, fluffy, and spreadable. If frosting seems too stiff, add more cream 1 tsp at a time. If too thin, add more powdered sugar 1/4 cup at a time.

Frost the cupcakes: Once cupcakes are completely cool, pipe or spread buttercream onto each cupcake. For a smooth finish, use an offset spatula; for swirls, use a piping bag fitted with a large star tip.

Finish and serve: Optionally dust with 2 tbsp powdered sugar or top with a fresh berry. Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 24 hours or refrigerated up to 5 days (bring to room temperature before serving).