Lemon Cupcakes with Blackberry Buttercream
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Recipe type: Dessert, Cupcakes
Prep: 
Cook: 
Total time: 
Serves: 12-24
 
A fresh, fruit cupcake perfect for a spring brunch, baby or wedding shower, or just because.
Ingredients
  • LEMON CUPCAKES:
  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 tbsp vanilla
  • ½ tsp lemon extract (optional)
  • 1½ cups all-purpose flour
  • 1 tsp lemon zest
  • 1¾ tsp baking powder
  • ¾ cup milk
  • 1 cup butter, at room temperature
  • 2½ - 3 cups icing sugar
  • 6-8 blackberries, roughly chopped
Instructions
  1. FOR CUPCAKES: Preheat oven to 350º. Grease and flour 24-cup mini muffin tins or line 12 regular size muffin cups with paper liners. Set aside.
  2. In a medium bowl, cream butter and sugar until fluffy – give it at LEAST 2-3 minutes for best results. Beat in the eggs, 1 at a time, then add the vanilla and lemon extract.
  3. Combine flour, lemon zest, and baking powder, add to the creamed mixture, and mix well. Finally, stir in the milk until the batter is very smooth. Pour or spoon into prepared pan. Bake for 12-14 minutes for mini cupcakes, or 20-22 minutes for regular cupcakes, until a tester comes out with a few crumbs clinging to it. Let cool completely before icing.
  4. FOR BLACKBERRY BUTTERCREAM: Beat butter and icing sugar until very smooth. Add blackberries and beat until blackberries are incorporated and icing is a rich purply-pink colour. Decorate cooled cupcakes as desired.
  5. Garnish with additional blackberries or curls of lemon zest.
Notes
Rasperries (or any berries, really!) would make a great substitution in the buttercream. With any berries, you will be adding a variable amount of liquid to the mixture - add more icing sugar as needed to achieve desired consistency.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/02/saturday-sweets-lemon-cupcakes-with-blackberry-buttercream/