Gluten Free Meyer Lemon Cupcakes with Blackberry Buttercream Frosting

Gluten Free Meyer Lemon Cupcakes with Blackberry Buttercream Frosting

You know I love my sweets. And baking is definitely my favorite thing to do. I mean I love to cook, but baking is my passion.

I have several friends that are allergic to gluten and I've received requests to create more gluten free recipes. Well my friends, I want you to know that I am listening! I don't actually know a whole lot about gluten free cooking, but I am learning. And one thing I do know is that Cup4Cup Gluten Free flour is the bomb. I've used it in the past and I absolutely love it. If you haven't tried it already, you really should. 

So I did some tinkering in the kitchen over the weekend. Playing around with different food combinations and trying to come up with a perfect sweet that is springy, but also gluten free. 

Ladies and gentleman I give you these gluten free Meyer lemon cupcakes with blackberry buttercream frosting. A light, tender cupcake with flecks of lemon, complimented by a silky smooth blackberry buttercream. Simply divine. 

Go ahead and make them this weekend. No really, give them a try! I'm sure you won't be disappointed.

Gluten Free Meyer Lemon Cupcakes with Blackberry Buttercream Frosting

Gluten Free Meyer Lemon Cupcakes
Makes 12 cupcakes

1 stick unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 cups Cup4Cup Gluten Free flour
1/4 teaspoon Gluten Free baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 Tbsp Meyer lemon zest
1 Tbsp Meyer lemon juice

Preheat your oven to 350 degrees. Place 12 paper liners in a muffin pan; alternatively, spray with non-stick cooking spray. Set aside.

Add your butter and sugar to the bowl of a stand mixer and beat until pale in color and light and fluffy. Add the eggs, one at a time, until fully incorporated.

Mix the flour, baking soda and salt together in a small bowl. Add the buttermilk, lemon zest and juice to a measuring cup.  Alternately add the dry mixture and milk mixture to the mixer until well blended. 

Fill the wells of your muffin pan about 3/4 full with the batter. Bake for approximately 25 minutes, or until a cake tester or toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes. Finish cooling the cupcakes completely on a wire rack before frosting.

Blackberry Buttercream Frosting

1 1/2 sticks unsalted butter, softened
2 cups powdered sugar
1 cup fresh blackberries 
1/2 tsp vanilla extract

While the cupcakes are cooling make the frosting. In a blender, puree the blackberries until they are liquefied. Pour the mixture through a fine mesh sieve, pressing on the solids as you go, into a bowl to remove all the seeds. 

Place softened butter and blackberry mixture into the bowl of  your stand mixer and beat on low-medium speed until it comes together. Add the powdered sugar, half a cup at a time, until it's completely incorporated. Add in the vanilla extract and beat on medium until smooth. This whole process will take a few minutes.

Once your cupcakes have cooled completely, slather on the frosting. I found I did have a little frosting left over, so there is plenty to go around! 

Bon Appetit!

P.S. I've entered this cute little cupcake into the Best Cupcake Ever Contest over at Better Recipes. Would you take a moment to head over there and vote for me? Thank you so much!!

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