Lemon Blackberry Cupcakes have a light fluffy lemon cupcakes with a rich and sweet blackberry buttercream frosting. Great for parties and bridal showers!
Lemon Blackberry Cupcakes
I was planning my sister’s Tea Party Bridal Shower recently, and in order to cut costs, we decided to try to make most of the food instead of catering it. I needed an elegant cake recipe, but one that was easy enough for me to actually pull off. I found this Lemon Cupcake recipe with Blackberry Buttercream from Ashley over at Baker by Nature, and it truly is amazing!
These Lemon Blackberry Cupcakes are a light lemon cupcake topped with a rich decadent blackberry buttercream frosting. Lemon blackberry cupcakes are so perfect for a special occasion! The colors from the lemons and blackberries make these cupcakes beautiful without any effort at all!
Lemon Blackberry Cupcakes Recipe
- 4 lemons freshly zested (about 2-3 tablespoons)
- 1 cup sugar
- 1/2 cup 1 stick butter, melted
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 large egg whites
- 1 cup blackberries
- 2 tablespoons lemon juice
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk or cream
In a large mixing bowl, add lemon zest and sugar. Combine them by rubbing it together between your fingers. The sugar will look slightly fluffy when you're done, and you shouldn't see any large chunks of lemon zest.
Add the melted butter to the sugar mixture. Cream mixture until fluffy and combined.
Sift together flour and baking powder, and add to the sugar mixture, beating until combined.
In a separate bowl, add milk, sour cream, vanilla, and egg whites. Whisk together.
Add the milk mixture to the flour and sugar mixture, and beat at medium speed, just until combined. Mixing too much will cause the cupcakes to be too firm.
Line a greased muffin tin with cupcake liners. Divide the cupcake batter evenly between 12 molds. (I probably used a quarter to a third cup of batter per cupcake). Bake in a 350° oven for 15-19 minutes, or until a toothpick inserted into the top comes out clean. Allow to cool completely before frosting.
Add blackberries and lemon juice to a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Your blackberries will become soft enough that they will basically mash themselves while you're mixing. Simmer for about 20 minutes, or until you have about 1/3 cup of blackberry puree mixture.
If you don't want seeds or skins in your buttercream, strain the blackberry puree through a fine mesh strainer at this point. (I did not strain mine, but did run it through a food processor to make sure it was extra smooth) Allow to cool to room temperature
In a large mixing bowl, add butter and blackberry puree. Beat together with a mixer until mixture is smooth.
Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
You can frost your cupcakes with the blackberry buttercream as soon as they are completely cooled. You can spread or pipe it on. For the pictures above, I used my Wilton 1M tip.
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