Today I'll be sharing a recipe for Lemon Blackberry Cupcakes. Holy moly, are they ever tasty! A few weeks ago I shared a recipe for PB&J Cupcakes, which were a trial run for a potential recipe for my friends' wedding that's happening in a couple of weeks. They've requested that I make their cake (I'm beyond flattered), and have asked that it be gluten free and vegan so everyone can partake! Well, at the get-go it was a bit of a daunting task, but now that I'm settling into it, I gotta say, delicious gluten free and vegan cake is easy!
Honestly, these Lemon Blackberry Cupcakes are so good that I felt like I was eating gluten filled, dairy filled cake. My family (who were told to pull no punches!) agreed, too, and my coworkers positively devoured them!
Man, really. They're good. These Lemon Blackberry Cupcakes are comprised of tart lemon cake with blackberry lemon filling and are topped with sweet, tangy lemon buttercream and fresh blackberries. Here's how to make them!
Lemon Blackberry Cupcakes: Gluten free and vegan, makes 16 cupcakes
- 1 package Bob's Red Mill Gluten Free Vanilla Cake Mix (If you're raising your eyebrows at the mention of cake mix, just trust me. This one is awesome and ya know what? Gluten free flour is hard to get right sometimes!)
- 3 flax "eggs." To make a flax "egg" mix 1 tbsp flax meal with 3 tbsp warm water. Let sit for 5-10 minutes, stirring a few times, and then use away!
- 1/2 c vegetable oil
- 1/2 c fresh squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup fresh blackberries
- 1/2 cup lemon curd or lemon filling (check to be sure it's gluten free and vegan if you need it to be!).
- 1/2 c vegan butter at room temperature. (I used Earth Balance Buttery Sticks)
- 3 c powdered sugar
- 1/4 c fresh squeezed lemon juice
- Zest of 1 lemon
- Fresh blackberries, enough for 1 per cupcake!
1. Preheat your oven to 325°F and line your cupcake pan(s) with paper liners.
2. In a large bowl combine the cake mix with your flax "eggs." Beat on medium speed until well combined.
3. Add the oil, lemon juice, and lemon zest and beat on medium speed for 1 minute, scraping down the sides part way through.
4. Fill your cupcake pans with batter. You'll want to fill them to about 1/2" down from the edge of the liner.
5. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean and then tops are evvvver so slightly golden. Then, remove from the oven and let cool.
5. To make the filling, begin by muddling the blackberries in a small bowl. I don't have a muddler, so I just smash 'em with a fork! Smash!!!
6. Then, add the lemon curd or lemon filling, mix to combine, and set aside.
7. Once your cupcakes have cooled, use a knife to cut a little cone of cake out of the middle of each cupcake to make room for your filling! Just be sure to not cut through to the bottom, or else a pile of blackberry filling goo will await you when you take your cupcake out of its wrapper. Trouble.
8. Then, using a small spoon, fill your cupcakes with the blackberry filling. You are also more than welcome to use a piping bag for this, just be sure to use a tip that's large enough to avoid it getting clogged by the blackberry seeds.
9. Next up, it's buttercream time! Begin by beating the vegan butter on medium speed until smooth.
10. Then, add the lemon zest and part of the powdered sugar and beat at medium speed, adding more powdered sugar as it's incorporated, and until it's all been added.
10. Add the lemon juice, and beat on medium speed until well combined and super smooth!
11. Load your buttercream into a piping bag fitted with a number 22 star tip, and pipe the lemon buttercream onto your cupcakes. You can also totally spread it on with a knife if you don't have a piping bag handy (Hey, I've been there! Let's be real. I was always there until about a month ago).
12. Finish off your cupcakes by placing a fresh blackberry on top of each one, then stand back and admire your handy work!
I hope you get a chance to try these out!
Til next time!
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