lemon and blackberry cupcakes

Gluten Free Lemon & Blackberry Cupcake Recipe

Fresh summer flavors combined with a fool proof gluten free cupcake recipe come together in these delicious cupcakes you’re going to love. Mixing homemade Blackberry jam in the 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!
  • 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!


  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!

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