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Grain-Free Vanilla Cupcakes with Blackberry-Vanilla Buttercream

Servings 12 cupcakes


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


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.