Blackberry Lemon Cupcakes
Description
These Blackberry Lemon Cupcakes are the perfect summer treat! The lemon scented cupcakes are light and fluffy and help the blackberry flavor really shine through. Plus, how gorgeous is that buttercream? I love using freeze dried fruit in frosting. It gives such a natural punch of flavor without messing with the consistency. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 15 minutes cook time
- 1 hour chill time
Recipe
Ingredients
For the lemon cupcakes:
1/2 cup (120 ml) vegetable oil
heaping 3/4 cup (160g) sugar
2 eggs, room temperature
Scant 1 1/2 cups (180g) gluten free flour
1/4 teaspoon (1.5g) salt
1 3/4 teaspoons (8g) baking powder
Scant 1/2 cup (110ml) milk of choice
4 teaspoons (20ml) freshly squeezed lemon juice
zest of one large lemon
For the blackberry filling:
1 cup blackberries (I used frozen)
1 T (15ml) water (if using fresh berries)
1/8 cup (25g) sugar
2 teaspoons (10ml) lemon juice
1 teaspoon (3.5g) cornstarch
For the blackberry buttercream:
13 tablespoons (184g) softened butter
1 2/3 cups (200g) powdered sugar
1 teaspoon (5ml) vanilla extract
1/3 cup freeze dried blackberries
For the lemon cupcakes:
1. Preheat oven to 350°F. Line a cupcake pan with 14 liners ( you may need 2 pans).
2. Combine oil, sugar and eggs in a medium bowl.
3. Whisk gently until combined.
4. Sift in gluten free flour, salt and baking powder. Add milk of choice and lemon juice.
5. Whisk until ingredients are well incorporated. It is okay if the batter has a few lumps.
6. Fold in lemon zest.
7. Divide batter evenly between 14 cupcake liners (about 50ml batter per liner).
8. Tap the pan gently on the counter to release any trapped air.
9. Bake at 350° F for 15 minutes until cupcake top springs back when gently pushed with finger.
10. Allow to sit in the pan for 5 minutes, then remove and cool on a wire cooling rack.
For the blackberry filling:
1. Thaw blackberries if using frozen. Add berries to a blender. Add a tablespoon of water if using fresh berries. Blend until berries have been fully broken up.
2. Pour mixture into a fine mesh sieve and strain. Discard the seeds and add the remaining mixture to a medium saucepan.
3. Add sugar.
4. Dissolve the cornstarch in the lemon juice and add to the blackberries.
5. Cook over medium heat, stirring constantly until mixture has thickened (about 3 minutes).
6. Transfer to an airtight container and allow to cool at room temperature for 15 minutes then refrigerate at least 1 hour.
For the blackberry buttercream:
1. Cream butter until light and fluffy.
2. Add blackberries to a blender and pulse into a fine powder. Set aside.
3. Add half of the powered sugar and the vanilla extract and beat until smooth.
4. Add reminding powdered sugar and beat until smooth.
5. Sift in the freeze dried blackberry powder (discard the large bits and seeds) and mix until fully combined.
6. Add to a piping bag fitted with a piping tip (I used a Wilton 1M).
Assembly:
1. Once cupcakes are cool, core out the middle of the cupcakes using a melon baller, spoon, or back of a piping tip, saving the inside for later.
2. Spoon or pipe a dollop of the cooled blackberry filling inside the middle of the hollowed out cupcake.
3. Top with reserved pieces of cupcake that you previously removed.
4. Add frosting to the top of each cupcake.
5. Enjoy! Store leftovers in an airtight container. Cupcakes can be left at room temperature for up to 4 hours then refrigerated. Best if eaten within 2 days. Allow refrigerated cupcakes to sit at room temperature for an hour before enjoying.
(Makes 14 standard cupcakes)
Ingredients
For the lemon cupcakes:
1/2 cup (120 ml) vegetable oil
heaping 3/4 cup (160g) sugar
2 eggs, room temperature
Scant 1 1/2 cups (180g) gluten free flour
1/4 teaspoon (1.5g) salt
1 3/4 teaspoons (8g) baking powder
Scant 1/2 cup (110ml) milk of choice
4 teaspoons (20ml) freshly squeezed lemon juice
zest of one large lemon
For the blackberry filling:
1 cup blackberries (I used frozen)
1 T (15ml) water (if using fresh berries)
1/8 cup (25g) sugar
2 teaspoons (10ml) lemon juice
1 teaspoon (3.5g) cornstarch
For the blackberry buttercream:
13 tablespoons (184g) softened butter
1 2/3 cups (200g) powdered sugar
1 teaspoon (5ml) vanilla extract
1/3 cup freeze dried blackberries
Instructions
For the lemon cupcakes:
1. Preheat oven to 350°F. Line a cupcake pan with 14 liners ( you may need 2 pans).
2. Combine oil, sugar and eggs in a medium bowl.
3. Whisk gently until combined.
4. Sift in gluten free flour, salt and baking powder. Add milk of choice and lemon juice.
5. Whisk until ingredients are well incorporated. It is okay if the batter has a few lumps.
6. Fold in lemon zest.
7. Divide batter evenly between 14 cupcake liners (about 50ml batter per liner).
8. Tap the pan gently on the counter to release any trapped air.
9. Bake at 350° F for 15 minutes until cupcake top springs back when gently pushed with finger.
10. Allow to sit in the pan for 5 minutes, then remove and cool on a wire cooling rack.
For the blackberry filling:
1. Thaw blackberries if using frozen. Add berries to a blender. Add a tablespoon of water if using fresh berries. Blend until berries have been fully broken up.
2. Pour mixture into a fine mesh sieve and strain. Discard the seeds and add the remaining mixture to a medium saucepan.
3. Add sugar.
4. Dissolve the cornstarch in the lemon juice and add to the blackberries.
5. Cook over medium heat, stirring constantly until mixture has thickened (about 3 minutes).
6. Transfer to an airtight container and allow to cool at room temperature for 15 minutes then refrigerate at least 1 hour.
For the blackberry buttercream:
1. Cream butter until light and fluffy.
2. Add blackberries to a blender and pulse into a fine powder. Set aside.
3. Add half of the powered sugar and the vanilla extract and beat until smooth.
4. Add reminding powdered sugar and beat until smooth.
5. Sift in the freeze dried blackberry powder (discard the large bits and seeds) and mix until fully combined.
6. Add to a piping bag fitted with a piping tip (I used a Wilton 1M).
Assembly:
1. Once cupcakes are cool, core out the middle of the cupcakes using a melon baller, spoon, or back of a piping tip, saving the inside for later.
2. Spoon or pipe a dollop of the cooled blackberry filling inside the middle of the hollowed out cupcake.
3. Top with reserved pieces of cupcake that you previously removed.
4. Add frosting to the top of each cupcake.
5. Enjoy! Store leftovers in an airtight container. Cupcakes can be left at room temperature for up to 4 hours then refrigerated. Best if eaten within 2 days. Allow refrigerated cupcakes to sit at room temperature for an hour before enjoying.