Lemon Cupcake with Blackberry Buttercream

Lemon Cupcake with Blackberry Buttercream
  • PREP TIME
    30 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    24 People
  • VIEWS
    916

Bright and zesty lemon cupcakes crowned with a luscious blackberry buttercream – a delightful balance of sweet and tart that's perfect for any occasion. These charming treats are sure to be a refreshing hit, bringing a burst of sunshine to every bite!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    46 mg
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    8 g
  • Sodium
    151 mg
  • Sugar
    33 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar and 1/2 cup (1 stick) softened butter until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View Beat in the eggs, one at a time, incorporating 1 1/2 teaspoons of vanilla extract with the second egg. (2 minutes)

Image Step 04
04 Step

Recipe View Gradually beat in the all-purpose flour and baking powder until just combined. Do not overmix. (3 minutes)

Image Step 05
05 Step

Recipe View Beat in the low-fat milk, lemon juice, and lemon zest until the batter is smooth. (2 minutes)

Image Step 06
06 Step

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 20 to 25 minutes, or until the cupcake edges are lightly golden brown and a toothpick inserted into the center comes out clean. (25 minutes)

Image Step 08
08 Step

Recipe View Remove from oven and let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. (30 minutes)

Image Step 09
09 Step

Recipe View For the Blackberry Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup (2 sticks) softened butter with 1 teaspoon vanilla extract and salt until smooth and creamy. (5 minutes)

Image Step 10
10 Step

Recipe View Gradually beat in the sifted confectioners' sugar, 1 cup at a time, until a smooth frosting forms. (5 minutes)

Image Step 11
11 Step

Recipe View Beat in the seedless blackberry jam until evenly incorporated and the frosting is a beautiful shade of purple. (3 minutes)

Image Step 12
12 Step

Recipe View Once the cupcakes are completely cool, frost generously with the blackberry buttercream. Garnish with fresh blackberries or a sprinkle of lemon zest, if desired. (10 minutes)

For an extra burst of lemon flavor, brush the cooled cupcakes with a simple syrup made from equal parts lemon juice and sugar, heated until the sugar is dissolved.
Ensure that the butter is properly softened for both the cupcakes and the frosting to achieve the best texture.
Sifting the confectioners' sugar will result in a smoother, less grainy buttercream.
For a more intense blackberry flavor, consider using blackberry puree instead of jam. Strain the puree to remove any seeds.

Minerva Hauck

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 305 Ratings)
Total Reviews: (4)
  • Amelie Barton

    The recipe was easy to follow, and the cupcakes came out perfectly moist. I will definitely be making these again!

  • Victor Rueckerweimann

    I made these for a bake sale, and they sold out within minutes! The lemon and blackberry combination is genius.

  • Manley Leffler

    These cupcakes were a huge hit at my daughter's birthday party! The blackberry buttercream is divine.

  • Mittie Wintheiser

    I added a bit of blackberry liquor to the buttercream and it was wonderful!

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