lemon and blackberry cupcakes

Lemon & Blackberry Cupcake Recipe

Lemon and Blackberry Cupcakes
We’re almost to the end of the month and we’re running out of recipes to try. This recipe was inspired by reader Heather E. We were talking about upcoming cupcake recipes. My boyfriend loves Blackberry jam and we have cans of homemade stuff downstairs, add that to the frosting, and fresh ones inside Lemon Cupcakes and it’s a delicious combination! It’s a nice thick sponge cake with berry surprises in side, and as always gluten free!
Ingredients:

  • 1 cup White Rice Flour*
  • 1/2 cups Tapioca Starch*
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 stick butter -room temperature
  • 2 oz cream cheese
  • 1 cup Sugar
  • 3 large eggs
  • 1 tbsp prepared lemonade
  • 1/2 cup Buttermilk
  • Juice from 1 lemon
  • zest of one lemon
  • 1 cup fresh Blackberries, cleaned and dried
  • 1 tbsp White Rice Flour*

*You can use 1 1/2 cups all purpose flour if you don’t have to be gluten free!

Directions:

  1. Preheat your oven to 325 degrees. Prepare a cupcake pan by lining it with paper cups.
  2. In your mixer beat together your butter and cream cheese. Add your sugar and beat until fluffy.
  3. Add your eggs, one at a time and mixing in completely after each egg. Slowly add in your lemonade.
  4. In a large bowl whisk together your white rice flour, tapioca starch, baking powder and salt.
  5. Slowly add in your dry ingredients 1/3 at a time, alternating between the dry and your buttermilk.
  6. Zest your lemon over the bowl and squeeze in the juice from the same lemon. Mix for 1-2 minutes until completely mixed.
  7. Combine your clean berries with 1 tbsp rice flour, stir into your prepared batter. Pour into your your cupcake pans.
  8. Bake for 22-25 minutes until toothpick comes out clean.
  9. Cool on wire rack about 30 minutes before frosting.

Blackberry Buttercream Frosting:

  • 1/2 Stick Butter – room temperature
  • 6 oz Cream Cheese – room temperature
  • 4 cups Powdered Sugar
  • 4 tbsp Blackberry Jam

Combine all ingredients in your mixer. Mix until smooth. If your frosting is too loose add more powdered sugar!

This recipe is part of the Food Challenge with two other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Lemon & Blackberry Cupcake Recipe

Lemon & Blackberry Cupcake Recipe

Ingredients

  • 1 cup White Rice Flour*
  • 1/2 cups Tapioca Starch*
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 stick butter -room temperature
  • 2 oz cream cheese
  • 1 cup Sugar
  • 3 large eggs
  • 1 tbsp prepared lemonade
  • 1/2 cup Buttermilk
  • Juice from 1 lemon
  • zest of one lemon
  • 1 cup fresh Blackberries, cleaned and dried
  • 1 tbsp White Rice Flour*

Instructions

  1. Preheat your oven to 325 degrees. Prepare a cupcake pan by lining it with paper cups.
  2. In your mixer beat together your butter and cream cheese. Add your sugar and beat until fluffy.
  3. Add your eggs, one at a time and mixing in completely after each egg. Slowly add in your lemonade.
  4. In a large bowl whisk together your white rice flour, tapioca starch, baking powder and salt.
  5. Slowly add in your dry ingredients 1/3 at a time, alternating between the dry and your buttermilk.
  6. Zest your lemon over the bowl and squeeze in the juice from the same lemon. Mix for 1-2 minutes until completely mixed.
  7. Combine your clean berries with 1 tbsp rice flour, stir into your prepared batter. Pour into your your cupcake pans.
  8. Bake for 22-25 minutes until toothpick comes out clean.
  9. Cool on wire rack about 30 minutes before frosting.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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