What ingredient immediately evokes a memory? These Gluten Free Oregon Blackberry Lemon Cupcakes instantly take me back to childhood.
Growing up my family had a little bit of property. Everywhere you looked blackberry bushes overflowed with their jeweled fruit. My mom would send me out to pick bushels of berries that would find their way into everything from jams to pies.
Year Round Flavor
Growing up with easy access to the freshest of blackberries, they are something that I always crave. These Gluten Free Oregon Blackberry Lemon Cupcakes are the perfect way to celebrate that distinct sweet-tart bite of one of my favorite ingredients.
Oregon is synonymous with beautiful, juicy berries. Their West Coast marine climate combined with the clean air and fertile soil are optimal for growing. The fresh water from the Cascade mountains along with the warm sun kissed days and cool mountain breeze nights allow the berries to slowly ripen and the natural sugars to develop.
Oregon Berries are picked at their peak ripeness and flash frozen within 24 hours. This allows that just picked flavor to be locked in and preserved along with the vibrant color and nutrition.
Because blackberries are one of my favorites, I always keep bags in my freezer. This makes creating these tangy yet sweet cupcakes easy year-round! Every bite overflows with the fresh flavor of sun ripened blackberries. From the cupcakes themselves to the festive frosting, they infuse every bite.
Balancing out the natural sweetness of the Oregon blackberries while highlighting their slight tart kiss is lemon. Both lemon juice and lemon add a sassy pop.
I love the texture and flavor the seeds of the blackberries bring to the frosting. In addition they help with digestive issues while the fiber may help lower cholesterol.
Getting Fresh with Gluten Free Oregon Blackberry Lemon Cupcakes
Baking up these sweet confections couldn’t be easier. Just get out your bag of Oregon blackberries and allow them to defrost, and I’ll take you step by step.
- Allow your blackberries to fully defrost.
- Preheat your oven to 350. Spray your cupcake tin with nonstick baking spray and set aside. This recipe makes 12 cupcakes.
- Mix your room temperature Dairy Free butter and sugar on high for five minutes. This step is called creaming and will create a light and fluffy texture.
- Add in your Dairy Free sour cream and milk, vanilla, and eggs, mixing well to combine.
- Add in the remaining ingredients, except for the blackberries, mixing to just incorporate. You don’t want to overmix your Gluten Free Oregon Blackberry Lemon Cupcakes.
- Gently fold in your blackberries and divide the batter between the 12 cupcake cups. Bake for 25-30 minutes or until a toothpick comes out clean.
- Always allow your cupcakes to fully cool before frosting.
- To make your frosting add your blackberries to a blender and blend until smooth. You can run the puree through a sieve if you don’t want the seeds.
- Make sure your Dairy Free butter is at room temperature. Mix all of your frosting ingredients together until creamy, dreamy, and luscious. Pipe onto your cupcakes.
Are you looking for more sweet treats? Make sure you check out my recipe for Gluten and Dairy Free Chocolate Cupcakes. Now let’s get baking!
Gluten Free Oregon Blackberry Lemon Cupcakes
- Mixing Bowl
- Cupcake pan
- 1 1/2 cups 1.1 Gluten Free flour
- 3/4 cup sugar
- 1/2 cup Dairy Free butter, room temperature
- 1/2 cup Dairy Free sour cream
- 1/8 cup Dairy Free milk, such as oat milk
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 eggs
- 1 1/2 tsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup frozen blackberries, thawed and halved
Blackberry-Lemon Buttercream Frosting
- 1 cup frozen blackberries, thawed
- 1 cup Dairy Free butter, room temperature
- 4 1/2 cups powdered sugar
- 1 tbsp lemon zest
- juice of 1/2 a lemon
Blackberry Lemon Cupcakes
- Preheat the oven to 350 degrees. Spray a cupcake pan with nonstick baking spray.
- Mix the butter and sugar on high for 5 minutes until light and fluffy.
- Add the eggs, sour cream, milk, and vanilla. Thoroughly mix.
- Add in the remaining ingredients except for the blackberries. Mix until just combined.
- Gently fold in the blackberries.
- Evenly portion out the batter between the 12 cupcake cups.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Blackberry-Lemon Buttercream Frosting
- Add the blackberries to a blender and blend until smooth.
- If you don't like the seeds, you can run the blackberry puree through a fine mesh sieve.
- Add all of the ingredients for the frosting to a bowl, including the puree. Mix until creamy and smooth.
- Pipe onto your cupcakes.