These Gluten-Free Blackberry Mint Cupcakes are the perfect taste of summer! Bursting with juicy fresh blackberries, fragrant garden mint, and topped with a luscious Blackberry Mint Buttercream, they're light, moist, and full of fresh berry flavor. Whether you're baking for a summer party, afternoon tea, or simply looking for a beautiful gluten-free dessert, these elegant cupcakes are sure to impress with every bite.
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Gluten-Free Blackberry Mint Cupcakes
Yields 12 cupcakes
Ingredients for the cupcakes (for frosting, see below):
1 cup softened butter
1 cup superfine (not icing) sugar
1 cup gluten free all-purpose flour (I like Bob’s Red Mill)
1 teaspoon aluminum-free baking powder
2 organic free range eggs
3 tablespoons coconut milk ( or whatever kind you like)
1-2 teaspoons organic vanilla extract
1 cup blackberries
Yields 12 cupcakes
Ingredients for the cupcakes (for frosting, see below):
1 cup softened butter
1 cup superfine (not icing) sugar
1 cup gluten free all-purpose flour (I like Bob’s Red Mill)
1 teaspoon aluminum-free baking powder
2 organic free range eggs
3 tablespoons coconut milk ( or whatever kind you like)
1-2 teaspoons organic vanilla extract
1 cup blackberries
Directions:
Preheat your oven to 350ºF and line your cupcake tin with liners (these cupcakes tend to be a little more moist because of the berries, so I don’t recommend making them without liners).
In a small bowl, combine flour and baking soda and set aside.
In a medium sized bowl, cream together butter and sugar using an electric mixer. Add the eggs, one at a time, mixing after each. Add the dry ingredients, and continue to beat for another minute.
Add the vanilla extract and milk, stirring by hand until combined. Add the berries and gently mix until combined.
Fill your cupcake liners about 2/3 full. Bake for 18-22 minutes on the middle rack of your oven.
Preheat your oven to 350ºF and line your cupcake tin with liners (these cupcakes tend to be a little more moist because of the berries, so I don’t recommend making them without liners).
In a small bowl, combine flour and baking soda and set aside.
In a medium sized bowl, cream together butter and sugar using an electric mixer. Add the eggs, one at a time, mixing after each. Add the dry ingredients, and continue to beat for another minute.
Add the vanilla extract and milk, stirring by hand until combined. Add the berries and gently mix until combined.
Fill your cupcake liners about 2/3 full. Bake for 18-22 minutes on the middle rack of your oven.
Ingredients for Blackberry Buttercream Frosting:
- Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3½–4 cups powdered sugar
- ¼ cup blackberry reduction (recipe below)
- 1½–2 Tbsp finely minced fresh mint
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 Tbsp heavy cream or milk, if needed
Blackberry Reduction
Cook together:
Cook together:
- 1½ cups fresh blackberries
- over medium heat until they break down.
Press through a fine sieve to remove the seeds.
Return the juice to the saucepan and simmer until reduced to ¼ cup.
Cool completely before adding to the buttercream.
Mint
Since buttercream doesn't cook, finely mince the mint leaves as much as possible.
For an even smoother frosting, you could pulse the mint together with a tablespoon of the cooled blackberry reduction in a small food processor before adding it to the butter. That distributes the mint flavor without leaving large pieces.
Since buttercream doesn't cook, finely mince the mint leaves as much as possible.
For an even smoother frosting, you could pulse the mint together with a tablespoon of the cooled blackberry reduction in a small food processor before adding it to the butter. That distributes the mint flavor without leaving large pieces.
Buttercream Directions
When cupcakes are cooled, pipe a generous swirl of buttercream onto each cooled cupcake. Top with a fresh mint leaf.
- Beat the butter alone for 5 minutes until very pale and fluffy.
- Beat in the vanilla and salt.
- Add half the powdered sugar.
- Mix in the cooled blackberry reduction.
- Add the remaining powdered sugar.
- Beat another 4–5 minutes until light and fluffy.
- Fold or beat in the finely minced mint.
- Add a tablespoon of cream if needed for piping consistency.
When cupcakes are cooled, pipe a generous swirl of buttercream onto each cooled cupcake. Top with a fresh mint leaf.
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