Grain-Free Vanilla Cupcakes with Blackberry-Vanilla Buttercream

when i started this blog…

my boy was 3.

last week he turned ELEVEN!

looking back on all these years, all the moves, places we’ve called home, sisters we’ve added to the family, deployments, and changes… one thing remains true. my son is amazing.

he rolls with it all, despite craving predictability. he stands up to help, despite wishing he could tend to himself. he is always full of laughs, love, and smiles.

he loves technology, food, basketball, building things, and talking. he’s obsessed with cars. and he loves amethysts… his birthstone.

so these cupcakes were his birthday celebration cakes. grain-free vanilla cupcakes with blackberry-vanilla buttercream. complete with edible amethysts.

oh, the places you’ll go, sweet boy. i love being your mom. it is an honor.

these grain-free vanilla cupcakes with blackberry-vanilla buttercream are a delicious celebration of the one you love! Click To Tweet

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Grain-Free Vanilla Cupcakes with Blackberry-Vanilla Buttercream

Servings 12 cupcakes

Ingredients

For Cupcakes:

• 1 3/4 cups almond flour
• 1/3 cup arrowroot starch
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter softened
• 1/2 cup sugar
• 2 teaspoons vanilla paste or extract
• 3 large eggs separated

For Buttercream:

• 1 cup butter
• 3 cups powdered sugar
• 1/2 cream fresh blackberries
• 1 teaspoon heavy cream
• 2 teaspoons vanilla paste or extract
• 1/8 teaspoon salt
• purple food coloring optional

Instructions

To make Cupcakes:

• Preheat oven to 325°. Line 12 muffin tins with paper liners.
  
• Combine almond flour, arrowroot, xanthan gum, baking soda, and salt in a medium bowl
  
• Cream together butter, sugar, and vanilla paste at medium speed with a hand mixer. Add egg yolks; beat until combined.
  
• Whip egg whites in another bowl to stiff peaks.
  
• Add butter mixture to almond flour mixture and mix to combine. Carefully fold egg whites into butter mixture until mostly combined.
  
• Evenly divide batter among 12 cupcake liners.
  
• Bake at 325° for 20-25 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Cool.
  

To make Buttercream:

• Beat butter in a stand mixer or with a hand mixer for 3 minutes or until fluffy.
  
• Slowly add powdered sugar to combine. Add blackberries, heavy cream, vanilla, and salt to mixture. Beat another 5 minutes or until well combined. Add purple food coloring, if desired.
  
• Frost tops of cupcakes with buttercream, as desired.