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!

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!