Get the Skinny - Triple Berry Cupcake
Recently while salivating over our website’s 2018 recipes, I realized many of my recipes were deliciously brown, brown, and welp, you got it, brown. I want to be clear, there is nothing wrong with brown desserts- chocolate anything is my favorite- but the dilemma with natural and gluten free baking can be the issue of vibrant colors. I don’t use artificial food colorings, and on a low carb diet, some higher sugar fruits that are oh so colorful and beautiful, are avoided. My point being: sometimes when I look, ogle, awkwardly spend a little too much time hovering over a dessert- haven’t we all been there?- But, I am trying to see if they pass the eye test.
Can I have a vulnerable moment? Can I make a confession? Hi, I am Ben, and the devouring of desserts often times comes down to the eye test. There, I said it! I needed some eye catching, transport me to a happy place, color y’all! Usher in the triple berry cupcakes.
These cupcakes are a basic gluten free and grain free vanilla cupcake recipe with raspberries, blueberries and blackberries folded into the batter. Did I mention the bit of added lemon zest to enhance the berry flavors and bring a little squeaky clean, freshness to the recipe? Oh, so so so good!
Once slightly browned and baked, I craved a frosting that would say “Wham bam thank you m’am!” With two sticks of butter and an easy to make triple berry puree, a beautiful and naturally deep pink colored frosting with a hint of berry flavor could be enjoyed. Cue the future ooohhhss and aaahhhs that will be heard at any party, gathering, or Netflix and chill day!
Best thing about this recipe, if you don’t want to make the vanilla cupcake batter from scratch, just grab a Swerve Sweets Vanilla Cake Mix, fold in the berries, lemon zest and ½ of the lemon juice, and go! Win/win for all levels of baking and dessert loving.
Hope you have a berry good time making these delicious, colorful, and Swerved treats y’all!