Gluten Free Meyer Lemon Cupcakes with Blackberry Buttercream Frosting

May 07, 2013

121

A light, tender cupcake with flecks of lemon, complimented by a silky smooth blackberry butter cream. Simply divine.

For The Cupcakes:
1 stick Unsalted Butter, softened
1 cup Sugar
2 Large Eggs
4 cups Gluten Free Flour
¼ tsp Gluten Free Baking Soda
¼ tsp Salt
½ cup Buttermilk
1 Tbsp Meyer Lemon Zest
1 Tbsp Meyer Lemon Juice

For The Blackberry Buttercream Frosting:
1½ sticks Unsalted Butter, softened
2 cups Powdered Sugar
1 cup Fresh Blackberries
½ tsp Vanilla Extract

Preheat your oven to 350 degrees. Place 12 paper liners in a muffin pan; alternatively, spray with non-stick cooking spray. Set aside. Add your butter and sugar to the bowl of a stand mixer and beat until...
See the full directions on my site

Nutritions

Calories
341

Sodium
38mg
1% DV

Fat
19g
29% DV

Protein
2g
5% DV

Carbs
39g
13% DV

Fiber
1g
4% DV

Baked Gluten-Free