Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
Use an ice cream scoop to fill the cupcake tins about ¾ of the way full. Bake for 24 minutes or until tops of cupcakes are golden brown and spring back at you when carefully touched.
Let them cool in the pan for a few minutes and then transfer the cupcakes to a cooling rack.
While they’re cooling, make the frosting. In the bowl of an electric mixer using the paddle attachment or using a large bowl and a hand held mixer, beat the vegan baking stick until it is smooth. Add the confectioners’ sugar, vanilla, blueberry jam and 3 tablespoons of water. If the frosting seems too thick, add more water, ¼ teaspoon at a time. If for some reason the frosting seems too watery, add more confectioners’ sugar, 1 tablespoon at a time.
Once the cupcakes have cooled completely, we are going to make the hole for the filling. If you have piping bags with tips you can use that to make the hole. If not, a clean thumb will do. Simply push down in the center of the cupcake almost to the bottom but not all the way.
Fill the hole with the blueberry jam all the way to the top.
If you have piping bags, pipe the frosting on top. If you don’t, take an icing spatula or a butter knife and put a thin layer of frosting on the top of the cupcakes. Pop them in the fridge and let the thin layer harden. This is your crumb layer so that when you go to frost the top of the cupcakes, the blueberry jam doesn’t come out and get all over the place. If you have a piping bag you don’t need to do this step.
Frost all your cupcakes and enjoy!