Gluten-Free Blackberry and Lemon Cream Cheese Cupcakes
Blackberry adds natural sweetness to these gluten-free cupcakes topped with a tart lemon cream cheese frosting.
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!