Gluten Free Blackberry Lemon Cupcakes
These sweet and tart treats are brimming with fresh blackberries in every bite.
Print
Pin
Servings: 12
Equipment
- Mixing Bowl
- Cupcake pan
- Blender
Ingredients
Blackberry-Lemon Cupcakes
- 1 1/2 cups 1.1 Gluten Free flour
- 3/4 cup sugar
- 1/2 cup butter, room temperature
- 1/2 cup sour cream
- 1/8 cup 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 butter, room temperature
- 4 1/2 cups powdered sugar
- 1 tbsp lemon zest
- juice of 1/2 a lemon
Instructions
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.
- Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!