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Gluten Free Blackberry and Lemon Cream Cheese Cupcakes

cg gluten free lemon cupcakes-19


Cupcake Ingredients:

  • 1 1/3 cups King Arthur Gluten Free Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • Juice and zest from one lemon
  • 1 cup fresh California Giant blackberries

Frosting Ingredients:

  • 1 cup fresh California Giant blackberries
  • 1 block cream cheese, at room temperature
  • Half a stick of butter, at room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Preheat oven to 350 degrees.
  • Combine dry ingredients in a bowl, set aside. 
  • In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla, milk, lemon juice and zest and combine. Stir in blackberries with a silicone spoon. 
  • Spoon batter into cupcake liners, filling 2/3 of the way. Bake for 20-25 minutes, until fully set. Completely cool before frosting. 
  • To make the frosting, first puree blackberries in a food processor. Strain through a fine mesh strainer to remove seeds. You will have about 1 -2 tablespoons of blackberry juice. 
  • In a stand mixer, combine the cream cheese and butter until smooth. Add confectioners sugar, vanilla, salt and blackberry juice. Beat until combined and smooth. 
  • To make hydrangea cupcakes, use a Wilton tip #1M to frost "stars" on cupcakes, starting on the outside and working your way in. Enjoy!
prep time
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cg gluten free lemon cupcakes-24-1
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms