We’re continuing our Cocktails & Cakes series and this time, with a tasty cupcake! That way your matching cocktail can be in one hand, and your cupcake can be in the other (talk about the best day EVER).
The other week, Kristin and I met up to create, style and shoot this recipe series and had so much fun. We realized before we started that we didn’t have many gluten free recipes currently on the California Giant web site, and really wanted our first Cocktails & Cakes series to start off with a gluten free option. We realize there are A LOT of readers that may have dietary restrictions, allergies, or may simply prefer a gluten free alternative – I fall into that category! I find when I choose gluten free options when I’m out or even cooking at home, I never feel as bloated after I eat. This is especially true for those Italian nights at home!
That said, this gluten free Blackberry and Lemon Cream Cheese Cupcake exceeded all my expectations – yes, without the bloat. The interesting thing to note about this recipe is when converting it to gluten free all one needs to consider is the flour choice. The flour we used for this recipe was King Arthur Gluten Free Flour. There are so many gluten free flour options available, so be sure to read labels carefully to ensure it’s exactly what you are looking for! I personally also like the Bob's Red Mill Gluten Free Flour as well, and have had great experiences with it in the past.
To start this cupcake recipe, combine dry ingredients into a bowl and set aside. In a stand mixer, mix cream, butter and sugar until light and fluffy. Add eggs one at a time until combined. Next, add vanilla, milk, lemon juice and zest, and combine. Stir in blackberries (or raspberries depending on preference) with a silicone spoon.
We loved the fact that these cupcakes had real, whole berries in them. Each mouth-watering bite came accompanied with a sweet, vibrant blackberry surprise!
Next, spoon your batter into the cupcake liners, filling them about 2/3 of the way. Bake for 20-25 minutes, until fully set and allow to completely cool before frosting. Another gluten free baking tip – while this recipe called for about 20-25 minutes to bake, it actually took about 30-35 minutes until they were ready. With gluten free baking, be mindful that textures, consistencies and baking times may differ from your standard, non-gluten-free recipes.
Next, one of my favorite parts! To make the frosting, first puree blackberries in a food processor. Strain through a fine mesh strainer to remove seeds - you will have about 1 -2 tablespoons of blackberry juice. The pinkish hue you’ll find from the blackberries is gorgeous and completely natural – a great tip to keep in mind when baking and looking to incorporate some color without all the preservatives.
In a stand mixer, combine the cream cheese and butter until smooth. Add confectioners sugar, vanilla, salt and blackberry juice. Beat until combined and smooth.
We loved the idea of making these cupcakes extra sweet and feminine, so we mimicked a hydrangea flower with a ‘Wilton tip #1M’ to frost little "stars" on the cupcakes, starting on the outside and working inward.
The really fun part: dive in and enjoy these beauties. These cupcakes were slightly more dense than the non-gluten-free version and did take a bit longer to bake, BUT they were delicious. Sweet, tangy, and summery - the perfect addition to an event or occasion, or simply just because.
Do you want more gluten-free recipes? Tell us in the comments below what you would like to see next. Stay tuned for our next Cocktails & Cakes series this fall for another cocktail & cake to pair - our two favorite things :)
Gluten Free Blackberry and Lemon Cream Cheese Cupcakes
1 1/3 cups King Arthur Gluten Free Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
Juice and zest from one lemon
1 cup fresh California Giant blackberries
1 cup fresh California Giant blackberries
1 block cream cheese, at room temperature
Half a stick of butter, at room temperature
3 cups confectioners sugar
1 teaspoon vanilla extract
Pinch of salt
- Preheat oven to 350 degrees.
- Combine dry ingredients in a bowl, set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla, milk, lemon juice and zest and combine. Stir in blackberries with a silicone spoon.
- Spoon batter into cupcake liners, filling 2/3 of the way. Bake for 20-25 minutes, until fully set. Completely cool before frosting.
- To make the frosting, first puree blackberries in a food processor. Strain through a fine mesh strainer to remove seeds. You will have about 1 -2 tablespoons of blackberry juice.
- In a stand mixer, combine the cream cheese and butter until smooth. Add confectioners sugar, vanilla, salt and blackberry juice. Beat until combined and smooth.
- To make hydrangea cupcakes, use a Wilton tip #1M to frost "stars" on cupcakes, starting on the outside and working your way in. Enjoy!