More Great Recipes: Cupcakes

Gluten Free Find’s Gluten Free Dairy Free Berry-full Cupcakes

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Serves 20 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

Lisa Cantkier of Gluten Free Find.

This was Recipe #13 in the 'Gluten Free Baking With KitchenAid" event.

Lisa, thank you for sharing these berry-full cupcakes! Do NOT be put off by the seemingly involved instructions. These delicious little gems are super easy and are berry berry berry good! I almost died when I bit into the first one, and then thought I had been delivered to piggy heaven after the second. Yes! I admit, I devoured FOUR in one sitting on the weekend with some friends! We were all berry berry happy.

Check out Gluten Free Find for an A-Z for all things Gluten Free!

Ingredients You'll Need

Ingredients for cupcakes:
2 cups of all-purpose gluten-free flour
1 cup maple syrup
1 cup of rice milk mixed with 1 Tbsp of lemon juice mixed in well
½ cup filtered water
1/3 cup grapeseed oil
2 eggs or egg replacers
1 Tbsp natural vanilla extract
1 tsp Celtic sea salt
¾ tsp baking soda
½ tsp gluten free baking powder
Ingredients for berry-full filling:
2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh strawberries
¾ cup pure maple syrup


Preheat oven to 180 / 350° F.

Wash berries. Set aside enough berries in a bowl (from each variety) to decorate your cupcakes later.

Now make the berry filling by placing the remainder of the berries in a large bowl and mashing them. You can use a potato masher or a blender. With a blender, you only need to pulse a few times (to keep the filling chunky) and add the maple syrup to the filling and stir through. We'll come back for the filling later!

Now, let's make the cupcakes!

Mix the liquid ingredients (milk, oil, vanilla, eggs, water, maple syrup) in your stand mixer on a low speed until well combined.

Mix in the dry ingredients (flour, baking soda, baking powder, salt) and combine on a medium speed until mixed well.

Line a standard muffin tray with cupcake cups.

Pour cupcake mixture into cups (fill 1/3 of each cup).

Then add about 1 ½ teaspoons of your filling to each cup (on top).

After that, cover the filling with your cupcake mixture until cup is ¾ full.

Bake in the oven for about 25-30 minutes.

Test the cupcakes with a toothpick at 25 minutes and if it comes out clean, then they are ready. Otherwise, you can bake for about another 3-5 minutes.

Let your cupcakes cool.

Take about one cup of the filling and blend until smooth.

Then take a frosting bag and put this liquid filling inside the bag.

Use the bag to very slowly insert 1 or 2 teaspoons (depending on your sweet tooth) of liquid inside from the top of the cupcake. This adds a nice extra pop of flavour to each cupcake.

Frost your cupcakes with whatever type of frosting suits your fancy. Very little frosting is needed because of the fruit and sweet maple syrup.

Then add some of the berries you put aside to decorate the top of each cupcake to your liking.

*These cupcakes can also be enjoyed as delicious, moist muffins without the icing, filling, and decorative toppings

Makes approximately 1 ½ Dozen cupcakes

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