Vanilla Cupcakes With Blueberry Frosting (gluten-free)

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Cupcakes:

2 cups gluten-free scone and baking mix (I used Bob's Red Mill)

1 teaspoon salt

1 cup superfine/caster sugar

3 eggs, room temperature

1 1/2 cups butter, melted

2 teaspoons pure vanilla extract
1 teaspoon vanilla bean

1 cup milk 

Preheat oven to 350 F.

Combine all the dry ingredients in a mixing bowl.

Whisk eggs, milk, vanilla, vanilla bean, and melted butter. Add wet ingredients to the dry ingredients and fold gently with a wooden spoon until well combined. 

Scoop mixture into a lined muffin pan or 12 small ramekins. Fill 3/4 full. Bake until a skewer inserted in the center comes out clean (about 15-20 minutes).

Frosting:

1 cup fresh cream
1 cup soften cream cheese

1/2 cup blueberry preserve or puree 

2 tablespoons powdered/icing sugar

Whisk all the ingredients together until it forms stiff peaks. Frost cupcakes.

   

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