These sweet and tart treats are brimming with fresh blackberries in every bite. Gluten Free Oregon Blackberry Lemon Cupcakes are the perfect way to celebrate that distinct sweet-tart bite with Oregon grown blackberries! This recipe for dairy free cupcakes and dairy free blackberry buttercream frosting can be enjoyed by everyone down to the last crumb.
Recipe created by Danielle from thesaltycooker.com
1 ½ cups 1.1 Gluten Free flour
¾ cup sugar
½ cup Dairy Free butter, room temperature
½ cup Dairy Free sour cream
⅛ cup Dairy Free milk, such as oat milk
2 ½ teaspoon baking powder
¼ teaspoon baking soda
2 eggs
1 ½ teaspoon lemon zest
⅓ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup frozen blackberries, thawed and halved
1 cup frozen blackberries, thawed
1 cup Dairy Free butter, room temperature
4 ½ cups powdered sugar
1 tablespoon lemon zest
Juice of ½ a lemon
Step 1
Preheat the oven to 350°F. Spray a cupcake pan with nonstick baking spray.
Step 2
Mix the butter and sugar on high for 5 minutes until light and fluffy..
Step 3
Add the eggs, sour cream, milk, and vanilla. Thoroughly mix.
Step 4
Add in the remaining ingredients except for the blackberries. Mix until just combined.
Step 5
Gently fold in the blackberries.
Step 6
Evenly portion out the batter between the 12 cupcake cups.
Step 7
Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Step 1
Add the blackberries to a blender and blend until smooth.
Step 2
If desired, you can remove the seeds by running the blackberry puree through a fine mesh sieve.
Step 3
Add all of the ingredients for the frosting to a mixing bowl, including the puree. Mix until creamy and smooth.
Step 4
Pipe onto your cupcakes. Enjoy!