Lemon Cupcakes with Blackberry Buttercream
User Reviews
5
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Prep Time
30 mins
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Cook Time
16 mins
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Total Time
46 mins
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Servings
12 cupcakes
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Course
Dessert
Lemon Cupcakes with Blackberry Buttercream
Description
Lemon Cupcakes with Blackberry Buttercream feature a soft cake made from cake flour blended with baking powder and baking soda for lift, and a mix of sour cream and whole milk to maintain moisture. Lemon zest rubbed into sugar enhances the citrus flavor naturally without adding extra liquid. The batter is gently mixed to avoid toughness, yielding delicate crumb cupcakes once baked. The blackberry buttercream frosting is made by blending fresh blackberries and lemon juice into soft, salted butter with sifted confectioners sugar, creating a vibrant, smooth icing that pairs well with the light lemon cake. These cupcakes offer a mix of refreshing fruit flavors and buttery sweetness, combining creamy frosting with a tender base. It’s best to bake the cupcakes until a toothpick comes out clean, around 16 minutes at 350°F.
They are individually portioned, making them suitable for occasions like parties or teatime servings. The fruit buttercream adds color and fresh tartness, useful for variation from classic vanilla or lemon frostings.
For a stronger lemon presence, additional lemon juice can be stirred into the batter near the end of mixing. This subtle adjustment intensifies citrus notes without compromising texture.
Ingredients
For the cupcakes:
- 1 3/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream full fat
- 1/2 cup milk whole
- 2 teaspoons vanilla extract
- 2 egg white, large, at room temperature
- 1 unsalted butter 4 ounces, melted
- 1 cup granulated sugar
- lemon zest about 2 teaspoons
For the Blackberry Buttercream:
- 1 cup blackberry
- 2 tablespoons lemon juice
- 2 unsalted butter sticks (8 ounces), very soft
- 1/2 teaspoon salt do not SKIP!
- 4 cups confectioners sugar sifted, more if needed
Instructions
- Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
- In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
- In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
- In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
- In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes.
- Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
- Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for about 16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
For the blackberry buttercream:
- Combine the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly.; about 6-7 minutes It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/4 cup of blackberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.
When ready to make buttercream:
- Place soft butter in the body of a stand mixer fitted with the paddle attachment; beat butter on medium-speed until completely smooth, scraping down the sides when needed; about 2 minutes. Add in the blackberry puree and beat until completely combined, scraping down the sides of the bowl if needed. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in salt then increase speed to medium-high and beat for 2 full minutes. Ice cupcakes as desired.
- *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
Notes
- To intensify the lemon flavor, stir in 1 to 2 teaspoons of lemon juice into the batter at the end, mixing just until incorporated to avoid overmixing.
User Reviews
Overall Rating
5
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