Lemon Buttermilk Cupcakes with Fresh Blackberry Buttercream {Gluten-free}

Total Time

Ingredients

    Cupcakes

    • 3 cups all-purpose gluten-free flour *(see note below)
    • 1 1/2 teaspoon xanthan gum
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temp.
    • 2 cups sugar
    • 4 large eggs
    • 2 Tablespoons grated lemon zest
    • 1 teaspoon pure vanilla extract
    • 3 Tablespoons fresh lemon juice
    • 1 cup buttermilk

    Fresh Berry Buttercream

    • 1 cup (2 sticks) butter, softened
    • 6 cups powdered sugar (also called confectioners' sugar)
    • 7 T. strained blackberry puree (made from about 1 1/2 cup of fresh blackberries)
    • 1 tsp. pure vanilla extract

    Directions

      Cupcakes:

      1. Preheat oven to 325°. Line standard muffin tins with paper liners.
      2. In a small bowl, whisk together flour, xanthan gum, baking powder & salt. Set aside.
      3. In the large bowl of your electric mixer, cream butter & sugar until pale & fluffy.
      4. Add eggs, one at a time, beating until each is incorporated, scraping down the sides as needed.
      5. Beat in the zest & vanilla.
      6. Add flour mixture in three batches, alternating with two additions of buttermilk & lemon juice, beating until just combined after each addition.
      7. Divide batter among lined cups, filling each ¾ full. I use a large cookie scoop/ice cream scoop to ensure equal sized cupcakes.
      8. Bake at 325° for about 25 minutes, or until a toothpick inserted in center of cupcake comes out clean and edges have just started to brown. Transfer tins to wire racks to cool. After about 10 minutes, remove the cupcakes from tins and allow to cool on wire rack.
      9. Buttercream:
      10. Using a blender or food processor, thoroughly puree the blackberries. Strain the pureed blackberries through cheesecloth or a fine strainer/sieve to remove the seeds. (Discard seeds) You will use 7 tablespoons of this puree.
      11. In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
      12. Slowly add 1 cup powdered sugar and beat until smooth.
      13. Add blackberry puree and pure vanilla extract and beat.
      14. Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.

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      Recipe Notes

      *I have tested this recipe with gfJules Flour and also Gluten Free Mama’s flour blends. If you use a gluten-free flour blend that contains xanthan gum in it already, then omit the additional xanthan gum listed in this recipe.
      *Use raspberries instead for fresh raspberry buttercream.
      © 2015 My Gluten-free Kitchen. All rights reserved.