Description
These Gluten Free Lime Agave Cupcakes are light, fluffy, and bursting with fresh lime flavor, sweetened naturally with agave syrup. Perfectly moist thanks to a blend of Greek yogurt and buttermilk, they’re topped with a tangy cream cheese swirl and finished with a zesty lime glaze. Ideal as a refreshing gluten-free dessert that doesn’t sacrifice taste or texture.
Ingredients
Scale
Cupcake Batter
- 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
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 (175°C) and line a 12-cup muffin tin with paper liners. Using room-temperature eggs will help the batter emulsify better, which is crucial to 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 to distribute the leavening agents evenly and ensure a light cupcake texture.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and agave syrup until pale. Then stir in the melted coconut oil, Greek yogurt, buttermilk, lime zest, and lime juice, mixing just until combined to keep the batter tender.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture, gently folding until no streaks of flour remain. Avoid overmixing to prevent a dense cupcake.
- Prepare Cream Cheese Swirl: Beat together the cream cheese, agave syrup, and lime zest in a small bowl until smooth and lump-free for a tangy swirl inside the cupcakes.
- Assemble in Muffin Tin: Spoon about one tablespoon of batter into each muffin liner. Add a teaspoon of the cream cheese mixture on top, then cover with another tablespoon of batter. Use a skewer to gently swirl the cream cheese into the cupcake batter without overmixing.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to avoid drying out the cupcakes.
- Cool: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely, preserving their structure and preventing sogginess.
- Make Glaze: Whisk powdered sugar and fresh lime juice together until smooth and pourable. Adjust consistency by adding more sugar or lime juice as needed.
- Glaze Cupcakes: Once cupcakes are lukewarm, drizzle or dip the tops in the lime glaze. Let the glaze set before serving to achieve a beautiful, tangy finish.
Notes
- Use room temperature eggs and cream cheese to ensure smooth mixing and better texture.
- Do not overmix the batter to avoid dense, tough cupcakes.
- Adjust glaze consistency according to your liking—thicker glaze for dipping, thinner for drizzling.
- Make sure to swirl the cream cheese gently to avoid mixing it completely with the batter for a marbled effect.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.
