Gluten-free Lemon Cupcakes with Blackberry Frosting

You are going to absolutely love these zesty, fruity cupcakes! With a citrusy lemon sponge, smooth lemon curd filling, and tart blackberry buttercream, the combination of flavors in these cupcakes will knock your socks off! A delicious, seasonal summer treat.

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When the sun is shining and the weather is hot, I crave everything lemony. Lemon drinks, lemon dressings and sauces, but especially lemon desserts. One of the best things about lemon is that it pairs wonderfully with many other fruits. Lemon and strawberries are often found in cakes, lemon and blueberries are amazing in cheesecake, and lemon mixed with raspberries makes the perfect summer drink. However, there’s something about the combination of lemon and blackberry that I find particularly exciting.

This gave me an idea: lemon cupcakes frosted with blackberry buttercream. Even better, the lemon cupcakes would be filled with zesty lemon curd. Yes! This was the dessert that would satisfy all my cravings.

Happily, the finished product did not disappoint, and in fact, surpassed my expectations. There is so much going on in each bite. First, you get the moist lemon sponge, followed by a lovely tangy flavor from the lemon curd, and finally an intense hit of tartness from the blackberries.

Besides the incredible taste, one of my favorite things about this recipe is that all the fruit flavors come from natural ingredients. The cupcakes get their citrus taste from fresh lemon juice and zest, whereas the frosting is flavored and colored entirely with blackberry jam. Whether you decide to make the jam and lemon curd at home or buy them from the store is entirely up to you.

What else do I love about these cupcakes? They are so, so easy to make. Although the recipe does contain quite a few steps, each step is relatively quick and simple.

What you will need

If you are making homemade lemon curd, you will need 5 large lemons and 9 eggs in total (including what you need for the cupcakes). If you are making homemade blackberry jam, you will need 200g of fresh or frozen blackberries in addition to the other ingredients. Here’s the full list:

• unsalted butter
• self-raising gluten-free flour (I used Doves Farm Freee)
• caster sugar
• baking soda
• eggs 
• fresh lemon zest
• fresh lemon juice
• xanthan gum
• salt
• powdered sugar
• blackberry jam (or whole blackberries to make your own)
• vanilla extract
• milk

A Note on Gluten-Free Self-Raising Flour

This recipe calls for gluten-free self-raising flour. Now, “self-raising” flour is a British flour blend, while the American version is called “self-rising” flour. To bake these cupcakes, I used Doves Farm Freee, a British “self-raising” flour blend. Although I am myself American, I live in the Czech Republic, and gluten-free flour from the USA is very hard to find here. And so I used the British self-raising flour (which is widely available here), and it worked perfectly.

So, are these two flour blends the same? Well, not exactly. British self-raising flour is just a mix of flour and baking powder, whereas American self-rising flour contains slightly less baking powder plus a little added salt.

Don’t have any self-raising flour at home? No problem. This handy guide explains how you can easily make your own. Always a useful thing to have stored in your pantry.

Lemon Curd filling (optional)

If you don’t want to fill your cupcakes will lemon curd, don’t worry! The cupcakes will still taste amazing and have plenty of fresh lemon flavor. However, I absolutely love lemon curd and I think that the filling gives the cupcakes an extra zing which plays beautifully off the blackberry frosting.

You can use either store-bought lemon curd, or choose to make it at home (as I did). Personally, I think homemade lemon curd tastes better, and it’s surprisingly fun and easy to make (see full recipe and instructions below).

Blackberry Jam (for the frosting)

Blackberry jam is essential for this recipe, as you need jam to flavor and color the frosting. In some countries, such as the US or the UK, blackberry jam is generally quite easy to buy in the supermarket. However, here in the Czech Republic, blackberry jam is surprisingly tricky to find.

But no matter—I simply made my own jam at home using fresh blackberries from the local farmer’s market. Luckily, the process was very simple and only took me about 15 minutes. (see full recipe and instructions below).

How to make Gluten-Free Lemon Cupcakes

Let’s talk cupcakes! First, preheat the oven to 375⁰ F /190⁰ C / 170⁰ C fan. Then, fill a cupcake tin with 12 cupcake liners.

Next, we zest the lemons. Grab 2 large, juicy lemons and use a grater to remove all their lovely zest. Once done, squeeze out their juice into a small bowl and set it aside. I find it helpful to roll the lemons on the table a few times to get more juice out.

And now for the batter. Into a large mixing bowl, add all your ingredients (except the lemon juice). Beat everything on medium-high speed for 1-2 minutes using an electric mixer or stand mixer.

Next, add 2 tbsp of your freshly squeezed lemon juice. I highly recommend you use fresh lemon juice if possible— it has so much more flavor than the juice from a bottle!

Beat the mixture on medium-high for another 1-2 minutes until nice and fluffy, scraping down the sides of the bowl as needed. The batter should be a nice pale yellow color.

Spoon or scoop the batter into the cupcake liners about ⅔ full (I used 2 spoons to do this). Take a minute to level out the tops with a spoon or knife to get nice evenly baked cupcakes.

Bake your cupcakes for 18-20 minutes. To test for doneness, pull the tin out of the oven and press down gently on the cupcake tops. If they feel nice and springy, they are done! If they sink, they need to bake for another minute or two (I find this method works better for cupcakes than the toothpick test).

After baking, allow the cupcakes to cool for about 10 minutes in the tin, then transfer them to a wire rack to cool completely.

Once cool, remove the centers of the cupcakes with a knife or an apple corer and fill them with that gorgeous lemon curd (optional, but amazing).

And your cupcakes are done! Place them in an airtight container and store them at room temperature or in the fridge until ready to frost.

How to make Blackberry Frosting

And now the star of the show: the beautiful blackberry frosting! In a large mixing bowl, whip the soft butter with a stand mixer or electric mixer for 4-5 minutes until pale and fluffy.

Add half the (sifted) powdered sugar into the butter, and beat on low for 1-2 minutes until combined. Turn up the speed to medium-high and whip for another 2-3 minutes.

Next, add the second half of the sifted powdered sugar and repeat the mixing process. At this point, the butter and sugar will be fully combined and the frosting should be quite stiff.

Now add the vanilla extract and a pinch of salt (to help cut through the sweetness). Then, add the blackberry jam, starting with 3 tbsp. Beat everything on a low speed for 1-2 minutes until combined. Taste your frosting to see if you want to add any more jam (I added an extra tbsp).

When satisfied with the taste and color of the frosting, add 1-2 tbsp of milk to loosen it up.

Once the frosting has reached the right consistency (spreadable, but firm enough to hold its shape) you are ready to frost your cupcakes.

Fill a piping bag and frost your cupcakes as desired (I used a large star tip to make one large swirl). If you don’t have a piping bag you could also use a spatula or spoon to dollop some frosting on top of each cupcake. If you wish, garnish the top with fresh or frozen blackberries. It looks so pretty.

Your gluten-free lemon cupcakes with blackberry frosting are ready! As lovely to taste as they are to behold, they make a refreshing, fruity dessert on a hot summer day. I sincerely hope you enjoy making (and eating) these cupcakes as much as I did.

Tips for success!

• I recommend weighing your ingredients for better accuracy. Since I bought a kitchen scale, I find it so much easier and faster than measuring by cups.
• You need soft, room temperature butter for both cupcakes and the frosting. If the butter is too hard or too melty, the recipe will not work. In the summertime, I usually leave my butter out of the fridge for a few hours before using it.
• Be careful not to overfill your cupcake liners with batter; they should only be ⅔ or ¾ full.
• When making the frosting, I strongly suggest sifting the powdered sugar before adding it to the butter. This helps give the frosting a nice smooth texture and helps to reduce graininess.
• Taste your frosting as you go, and gradually add any liquid or flavorings like jam and milk. Remember, you can always add more, but you can’t take away!

Gluten-free Lemon Cupcakes with Blackberry Frosting

These zesty, fruity cupcakes are the perfect summer treat! With a citrusy lemon sponge, smooth lemon curd filling, and tart blackberry buttercream, the combination of flavors in these cupcakes will knock your socks off!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 436 kcal

Ingredients

  

For the cupcakes:

• 125g soft unsalted butter (½ cup + 1 tbsp)
• 125g self-raising gluten-free flour (½ cup + ⅓ cup) I used Doves Farm Freee
• 125g caster sugar (½ cup + ⅛ cup)
• ¼ tsp baking soda
• 2 large eggs room temperature
• Zest of 2 large lemons
• 2 tbsp fresh lemon juice
• ⅛ tsp xanthan gum
• pinch of salt

For the frosting:

• 150g soft unsalted butter (½ cup + 3 tbsp)
• 340g powdered sugar (2 ½ cups + 2 tbsp) sifted
• 3-4 tbsp blackberry jam
• 1/2 tsp vanilla extract
• pinch of salt
• 1-2 tbsp milk

For the lemon curd filling (optional):

• 5 egg yolks
• 2 whole eggs
• Zest of 1 large lemon
• 110 ml fresh lemon juice (⅛ cup + 2 tbsp) 2-3 lemons worth of juice
• 110g caster sugar (½ cup + 2 tbsp)
• 70g cold chopped butter (¼ cup + 2 tbsp) unsalted

For the blackberry jam (optional):

• 200g fresh or frozen blackberries (1 ⅓ cup)
• 50g caster sugar (¼ cup)
• squeeze fresh lemon juice

Instructions

 

For the cupcakes:

• Preheat the oven to 375⁰ F /190⁰ C / 170⁰ C fan. Line a cupcake tin with 12 cupcake liners.
• Zest 2 large lemons. Squeeze out their juice into a small bowl and set it aside.
• Into a large mixing bowl, add all ingredients (except the lemon juice). Beat on medium-high for 1-2 minutes using an electric mixer or stand mixer.
• Add 2 tbsp of fresh lemon juice. Beat the mixture on medium-high for another 1-2 minutes until nice and fluffy, scraping down the sides of the bowl as needed.
• Spoon or scoop the batter into the cupcake liners about ⅔ full. Level out the tops with a spoon or knife to get nice evenly baked cupcakes.
• Bake for 18-20 minutes. To test for doneness, pull the tin out of the oven and press down gently on the cupcake tops. If they feel nice and springy, they are done! If they sink, they need to bake for another minute or two.
• Allow cupcakes to cool for 10 minutes in the tin, then transfer to a wire rack to let them cool completely.
• Remove the centers of the cooled cupcakes with a knife or an apple corer and fill with lemon curd (optional).
• Fill a piping bag with the blackberry frosting and frost cupcakes as desired. Garnish with fresh or frozen blackberries.

For the frosting:

• In a large mixing bowl, whip the soft butter with a stand-mixer or electric mixer for 4-5 minutes until pale and fluffy.
• Add half the (sifted) powdered sugar into the butter, and beat on low for 1-2 minutes until combined. Turn up the speed to medium-high and whip for another 2-3 minutes.
• Next, add the second half of the sifted powdered sugar and repeat the mixing process.
• Add the vanilla extract and a pinch of salt. Then add the blackberry jam, starting with 3 tbsp. Beat everything on a low speed for 1-2 minutes until combined. Taste your frosting to see if you want to add any more jam.
• When satisfied with the taste and color of the frosting, add 1-2 tbsp of milk to loosen it up.
• Once the frosting has reached a spreadable consistency (not too firm or too runny), frost the cupcakes right away, or cover frosting with plastic wrap or store in an airtight container until ready to use.

For the lemon curd filling (optional):

• Put all the ingredients (except the butter) into a large bowl that can be heated over the stove (double-boiler). Heat the mixture on low-medium heat for 10-15 minutes, stirring constantly.
• Once the curd has thickened (test it with the spoon), remove it from the heat and add the chopped cold butter. Stir until butter is melted and fully combined.
• While the mixture is still hot, pour it through a sieve into a bowl to remove the bits of zest.
• Pour the smooth curd into a jar to chill in the fridge for at least 2 hours. The curd should be smooth, yellow, and thick.
• When ready to use, put lemon curd into a piping bag with a round nozzle tip and fill the centers of the cupcakes.

For the blackberry jam (optional):

• Combine blackberries, sugar, and lemon juice in a small saucepan. Heat on the stove at medium heat, stirring constantly.
• Allow the mixture to come to a boil, then reduce the heat to low and let simmer for 10-15 minutes, stirring occaisionally.
• Once the mixture has reduced to a jam-like consistency, let it cool, then store it in a jar in the fridge until ready to use.

Notes

• Store cupcakes in an airtight container in the fridge. They will keep for up to 5 days, but it’s best to eat them within 3 days for the best quality. 
• The cupcakes taste their absolute best at room temperature! Before serving, remove them from the fridge and wait at least 30 minutes to allow them to come to room temperature. 
• To freeze the cupcakes, wrap them individually (unfrosted and without the lemon curd filling) in plastic wrap. Put the wrapped cupcakes in a freezer-safe plastic bag and store them for up to 3 months. 
• Leftover frosting can be stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. 
• Leftover lemon curd can be stored in a jar in the fridge for up to 1 week, or in the freezer for up to 1 year. 

Keyword blackberry, cupcake, gluten-free, lemon, lemon curd, lemon dessert

This nutritional information is based on the brands and ingredients I used for this recipe. They may not be 100% accurate for you. Please check your nutrition labels for more precise information.