Gluten-Free Blackberry and Lemon Cream Cheese Cupcakes

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Blackberry adds natural sweetness to these gluten-free cupcakes topped with a tart lemon cream cheese frosting.

Gluten Free Blackberry and Lemon Cream Cheese Cupcakes


    For the Cupcakes:

  • 1⅓ cups King Arthur gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup milk
  • Juice and zest from one lemon
  • 1 cup fresh California Giant blackberries
  • For the Frosting:

  • 1 cup California Giant blackberries
  • 1 block cream cheese, at room temperature
  • half 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 ⅔ 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!
Gluten Free Blackberry and Lemon Cream Cheese Cupcakes

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!