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.
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!
Locate the 16-Digit Trace code.Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!