It can be tough to find gluten free cupcakes that have a summery feel to them. However, your search is over with this recipe for blackberry cupcakes. The flour substitutes are brown rice flour, millet flour and potato starch. And, of course, standard cupcake ingredients like sugar, butter, yogurt and baking powder. The blackberry flavor comes from fresh, pureed blackberries. They appear in the buttercream frosting as well, giving these treats an extra dimension of sweet goodness!
Source Cannelle Evanille