Go Back

Lemon Blackberry Cupcakes {gluten free + paleo}

Lemon Blackberry Cupcakes are beautiful moist lemon cupcakes that are topped with a fresh buttercream frosting. The lemon flavor throughout is the perfect compliment to the fresh blackberry frosting. The perfect dessert to enjoy through out spring and summer.
Course Dessert
Keyword Blackberry, Cupcake, Gluten Free, Lemon, Paleo
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 12
Author Amy


  • Cupcake:
  • 3/4 cup almond flour
  • 1/3 cup + 3 tablespoons tapioca flour
  • 1/4 cup coconut flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • Zest from one organic lemon about 1 tablespoon
  • ½ cup 1 stick grass fed unsalted butter, melted and cooled
  • 3/4 cup maple syrup
  • 2 large eggs at room temperature
  • 1 teaspoons pure vanilla extract
  • ½ cup coconut cream
  • Frosting:
  • 1 cup unsalted butter room temperature
  • 1/2 cup raw honey
  • 2 Tsp vanilla
  • 4 Tbsp tapioca flour or arrowroot flour
  • 4 Tbsp coconut flour
  • 2-3 tablespoons blackberry puree {see below for recipe or use blackberry jam}
  • 1/4 tsp sea salt
  • Topping:
  • 12 blackberries
  • ]Blackberry puree:
  • 1/4 cup of fresh or frozen blackberries
  • 2 tablespoons honey
  • 1/2 teaspoon fresh lemon juice


  1. Cupcakes:
  2. Preheat the oven to 350° F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  3. In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.
  4. In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth.
  5. Add the flour mix into the butter mix and stir until *just* combined; do not over mix. The batter will be very thick like pudding.
  6. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  7. Frosting:
  8. In a mixing bowl, combine everything except the blackberry puree
  9. Blend with an electric mixer or hand mixer on medium until well combined
  10. Drop in blackberry puree by tablespoons while mixing on high.
  11. Mix until whipped together
  12. Put into a piping bag and top cupcakes.
  13. Add a single blackberry to frosting.
  14. Store in refrigerator covered for up to 2-3 days
  15. Blackberry puree:
  16. Add all ingredients to blender and puree.
  17. Add to a small saucepan and simmer for 8-10 minutes until thickens
  18. Remove from heat and let cool before using.
  19. Store extra covered in refrigerator up to 1 week.