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.
Lemon Cupcake with Blackberry Buttercream
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 20 mins
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SERVING24 People
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VIEWS916
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
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Carbohydrate41 g
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Cholesterol46 mg
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Fiber0 g
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Protein2 g
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Saturated Fat8 g
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Sodium151 mg
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Sugar33 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners. (5 minutes)
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)
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)
04 Step
Recipe View Gradually beat in the all-purpose flour and baking powder until just combined. Do not overmix. (3 minutes)
05 Step
Recipe View Beat in the low-fat milk, lemon juice, and lemon zest until the batter is smooth. (2 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
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)
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)
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)
10 Step
Recipe View Gradually beat in the sifted confectioners' sugar, 1 cup at a time, until a smooth frosting forms. (5 minutes)
11 Step
Recipe View Beat in the seedless blackberry jam until evenly incorporated and the frosting is a beautiful shade of purple. (3 minutes)
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)
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Amelie Barton
Aug 12, 2024The recipe was easy to follow, and the cupcakes came out perfectly moist. I will definitely be making these again!
Victor Rueckerweimann
Oct 10, 2023I made these for a bake sale, and they sold out within minutes! The lemon and blackberry combination is genius.
Manley Leffler
Nov 11, 2022These cupcakes were a huge hit at my daughter's birthday party! The blackberry buttercream is divine.
Mittie Wintheiser
May 30, 2022I added a bit of blackberry liquor to the buttercream and it was wonderful!