Gluten-free Berry Burst Cupcakes ♥



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Gluten-free Berry Burst Cupcakes ♥

The more I experiment with “gluten free” ┬ácupcakes, the more I like them. I even went so far as to not mention to people that some of my recent recipes were gluten free, to see if they’d notice the difference…and more often than not, they didn’t. Score one for me ­čśë

What makes these cupcakes especially delicious is the addition of fresh berries. I am fortunate enough to live near a Farmer’s Market that runs three days in the summer, and I LOVE to go with our daughter to get whatever’s fresh and in season. She loves berries, and so do I, so I figured that it was time to come up with another seasonally inspired recipe!


Gluten-free Berry Burst Cupcakes

Makes about 12 cupcakes

– 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 organic berries (I used blueberries, blackberries and raspberries)

1) Preheat your oven to 350 degrees 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).

2) In a small bowl, combine flour and baking soda and set aside.

3) 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.

4) Add the vanilla extract and milk, stirring by hand until combined. Add the berries and gently mix until combined.

5) Fill your cupcake  liners about 2/3 full. Bake for 18-22 minutes on the middle rack of your oven.


Lemon Marscapone Icing

– 1 cup (about 8 oz) marscapone cheese (you can also use cream cheese if you like!)

– 1- 1 1/2 cups icing sugar

– 1 tsp organic vanilla extract

– 1-2 tbsp lemon juice (depending on your preference)

1) In a medium bowl, cream the marscapone cheese with an electric mixer. Add icing sugar, a little bit at a time, until you reach your desired consistency (you will need more than 1 cup if you want to pipe the icing onto the cupcakes).

2) Add the vanilla extract and stir gently. Add the lemon juice in small amounts, stopping when you achieve your desired flavour.


I’ve decorated my cupcakes with a fresh raspberry and a few drops of lemon curd, which I will give you my recipe for soon!


Happy eating! xo



    • Hi Katie! I just added the line to the recipe, I add them whole to the batter right before baking, but you could also smash them slightly (this happens a little bit when you mix the batter anyways).

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