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Home » Recipes » Cakes & Cupcakes

Lemon Blackberry Cupcakes

Apr 18, 2015 · 37 Comments

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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 Recipe - This lemon cupcakes recipe is delicious and refreshing. Would be so pretty for a party or shower!

Lemon Blackberry Cupcakes Recipe - This lemon cupcakes recipe is delicious and refreshing. Would be so pretty for a party or shower!

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 - This lemon cupcakes recipe is delicious and refreshing. Would be so pretty for a party or shower!

Lemon Blackberry Cupcakes Recipe - This lemon cupcakes recipe is delicious and refreshing. Would be so pretty for a party or shower!

Lemon Blackberry Cupcakes Recipe

Lemon Cupcakes topped with a blackberry buttercream. From TheGraciousWife.com #lemon #cupcakes #recipe #buttercream

Lemon Blackberry Cupcakes

Lemon Blackberry Cupcakes have a light fluffy lemon cupcakes with a rich and sweet blackberry buttercream frosting. Great for parties and bridal showers!
4.37 from 11 votes
Print Pin Rate
Course: Dessert
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories:
Author: The Gracious Wife

Ingredients

Lemon Cupcakes

  • 4 lemons freshly zested (about 2-3 tablespoons)
  • 1 cup sugar
  • ½ cup 1 stick butter, melted
  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ cup milk
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 2 large egg whites

Blackberry Buttercream

  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk or cream

Instructions

Lemon Cupcakes

  • 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.

Blackberry Buttercream

  • 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 ⅓ 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.
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

Did you like this Lemon Blackberry Cupcakes Recipe? Find more on my Cakes & Cupcakes and Desserts boards on Pinterest!

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Lemon Blackberry Cupcakes Recipe - This lemon cupcakes recipe is delicious and refreshing. Would be so pretty for a party or shower! These are absolutely fabulous
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Cakes & Cupcakes, Desserts, Recipes Cupcake Recipe

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Comments

  1. Sarah R. says

    April 20, 2015 at 6:43 am

    If these taste as good as they look, then you've hit it out of the ballpark! Yum, yum, YUM! Thank you for bringing your latest make to Snickerdoodle Sunday- hope to see you again when the weekend rolls around.

    Sarah (Sadie Seasongoods)

    Reply
    • Michelle says

      April 21, 2015 at 9:40 am

      Thank you! They really were delicious! We used the lemon cupcake recipe for my sister's bridal shower! And my kids saw me editing the pictures and asked me to make them. Again. Lol

      Reply
  2. Simply Suzannes at Home says

    April 21, 2015 at 8:28 am

    These look and sounds dreamy!
    Have you ever made Blackberry Swiss Meringue Buttercream? It's incredible!! Well worth the butter and effort :0)
    Thanks so much for sharing!
    Beautiful photos!
    Suzanne

    Reply
    • Michelle says

      April 21, 2015 at 8:46 am

      Thank you! And no I haven't, but I'll definitely try it out!

      Reply
  3. Jerusha (@TheDisneyChef) says

    April 21, 2015 at 8:40 am

    These look incredible... I'd make them, but I'd eat every last one of them. LoL!

    Reply
    • Michelle says

      April 21, 2015 at 8:47 am

      Lol! That's how most baking goes at my house! I have to have my husband run the rest down to his work, so I don't eat them all!

      Reply
  4. sweet says

    April 22, 2015 at 4:11 am

    This looks amazing well done with that.

    Reply
  5. christine says

    April 24, 2015 at 7:59 am

    And picnics, and stuffing faces, and smiles...this recipe also looks like it would be great for all of those! Wow! Delicious!

    Reply
    • Michelle says

      April 24, 2015 at 11:11 am

      Haha! Thank you!

      Reply
  6. Elizabeth says

    April 24, 2015 at 12:12 pm

    I just am drooling on my computer keys right now! Oh my. These do look divine. I am featuring them tomorrow at Snickerdoodle. Thank you for sharing and hope to see you again soon!

    Reply
  7. Despina says

    April 25, 2015 at 6:41 am

    I'm definitely going to try this recipe, as I like lemons in cakes and cupcakes. But I have to find another buttercream recipe since blackberries are not easy to find here in Greece (where I live). Could I use another fruit instead? Could you maybe suggest another buttercream recipe?

    Reply
    • Michelle says

      April 25, 2015 at 6:50 am

      I'm sorry, I must admit I'm not overly familiar with the fruit market in Greece, but you can sub the blackberries out with other berries like raspberries, blueberries, or strawberries (make a puree first for strawberries). Or you can just use a plain buttercream recipe. This basic buttercream recipe is the one I use. If you love lemon, you can also add a teaspoon of lemon zest to your plain buttercream for a special treat! 🙂

      Reply
      • DeAnna Hurst says

        April 07, 2016 at 10:38 am

        When you say "make a puree first" do you mean put the strawberries in a food processor and then cook them in the lemon juice like you would the blackberries? Just want to be clear.

        Reply
        • Michelle says

          April 07, 2016 at 11:03 am

          Yes. You'll still want to reduce them down before adding to the buttercream, but strawberries won't "burst" as easily as other berries, so it would end up being faster to process them first.

          Reply
          • DeAnna Hurst says

            April 08, 2016 at 9:28 am

            Got it, thanks!!!

  8. [email protected] Crafty says

    April 30, 2015 at 3:13 pm

    These are perfect for the season! I'll be featuring you on the Handmade Hangout later today. Thanks for linking up!

    Reply
  9. Alyssa says

    August 14, 2015 at 5:06 pm

    Hi, the ingredients say baking powder but the directions say baking soda. I was wondering which it is?

    Reply
    • Michelle says

      August 14, 2015 at 7:12 pm

      Definitely baking powder. Just fixed the recipe. Thanks for letting me know!

      Reply
  10. Ellen says

    March 28, 2016 at 8:30 am

    Just made these for Easter brunch, and they were AMAZING. Really not as difficult as they seemed (total time, prep to eating = 1hr 45 min. Not bad for a first try!) All of my guests loved them and asked when I would be making them again. Huge hit. Thank you!!

    Reply
  11. Karla says

    April 09, 2016 at 5:49 pm

    I don’t know where i went wrong with the cupcakes but they came out extremely dense. frosting was fabulous though.

    Reply
  12. Kaela says

    April 14, 2016 at 3:44 pm

    I made these and they came out extremely dense and firm (I don't feel I over mixed) Do you think subbing half Cake flour would help this issue?

    Reply
    • Michelle says

      April 14, 2016 at 8:50 pm

      Hm. That may help. The other thing I'm thinking is that sour cream is great in cakes because it keeps them moist, but it can also make them more dense. So maybe taking the sour cream out and subbing milk for it.

      I haven't had a dense issue with these, and I've made these quite a few times. But I think I may do some trouble-shooting this week, and whip up a new batch with some substitutions. Because a Spring-y lemon cupcake certainly deserves to be fail-proof light and fluffy!

      Reply
  13. Brenda says

    April 29, 2016 at 2:43 pm

    Your recipes look soooo good!!! I was wondering if you could suggest a strawberry buttercream that would hold up rosettes on a wedding cake. or do you think your cream cheese frosting would.

    Reply
  14. Deanna Hurst says

    May 03, 2016 at 2:02 pm

    Back again. Have you tried the frosting recipe using cranberries? I've never worked with cranberries before and wonder if they cook down like the other berries or if they are harder to reduce down like the strawberries. I want to make a cranberry orange frosting.

    Reply
    • Michelle says

      May 04, 2016 at 8:14 am

      I have never made it with cranberries, but I do make my own cranberry sauce during the holidays so I know they can reduce down. They'll handle similarly to tomatoes, firm at first but bursting as they cook before they start to reduce down.

      Reply
  15. Natalie B. says

    July 04, 2016 at 2:23 pm

    The buttercream was going to be the star, but it came out extremely watery and not fit for a cupcake. Is there a particular reason for this?

    Reply
    • Michelle says

      July 05, 2016 at 6:54 am

      The only reason I can think of is that the blackberries did not reduce enough. When it's done reducing there should only be 1/3 cup, which isn't much. I hope that helps.

      Reply
  16. Ismael Ortega says

    September 10, 2016 at 2:08 pm

    Those cupcakes look delicious. I was wondering if you have made it as a layered cake instead of cupcakes? If so, does the recipe need to be doubled? What would the baking time be for 9 in. pan? Sorry for all the questions.

    Reply
    • Michelle says

      September 11, 2016 at 8:36 am

      I have not, but I think it will work. You will need to double the recipe as this will make about 1 layer in a 9-inch cake pan. And the cook time will probably increase. I'm guessing by about 10 minutes. If you try this, please let us know how it goes!

      Reply
  17. Tiffany Fox says

    January 30, 2017 at 5:59 pm

    I was wondering how much, possibly cup wise, this recipe makes in buttercream? Also about how long does the buttercream last if it's made and then stored?

    Reply
    • Michelle says

      January 31, 2017 at 10:05 am

      I haven't measured exactly, but maybe 5ish cups of buttercream. And you can store it in the fridge covered for at least a week.

      Reply
  18. Camille says

    September 07, 2017 at 2:19 pm

    Hello, has anyone doubled or tripled this recipe? Thanks!

    Reply
  19. Ann Gillis says

    June 18, 2018 at 2:44 pm

    I just made these for my daughter's bridal shower and they turned out absolutely fantastic! I'm sure I will use this recipe many more times!

    Reply
  20. Nicole says

    August 11, 2018 at 1:04 pm

    Hi there, have you ever made this as a cake instead? Thx!

    Reply
  21. Shelly says

    May 12, 2020 at 2:43 pm

    This rating is just for the frosting. I halved the recipe but still used a whole cup of blackberries to make the purée - it was incredible! Tasted like a blackberry smoothy on my cupcake. Sooo sooo good.

    Reply
  22. Dia says

    June 18, 2020 at 5:59 pm

    If you don’t have lemon zest. Will it affect the flavor a lot?

    Reply
    • Michelle says

      June 19, 2020 at 1:30 pm

      Lemon zest adds a ton of lemon flavor without affecting the consistency of the batter, so yes, it will affect the flavor of the cupcakes. They will taste less lemon-y

      Reply

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Hello! I'm Michelle!
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