Hello > Sizzle your way through the holidays with this FREE download!
New Call-to-action

Gluten Free Blackberry and Lemon Cream Cheese Cupcakes

cg gluten free lemon cupcakes-19

Ingredients:

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

Directions:

  • 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
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
Facebook icon Pinterest icon Twitter icon Yummly icon
cg gluten free lemon cupcakes-24-1
New Call-to-action