Luscious Lemon Cupcakes with Tangy Blackberry Buttercream

These luscious lemon cupcakes topped with tangy blackberry buttercream are a burst of flavor in every bite. The moist and fluffy lemon cupcakes are infused with fresh lemon zest and juice, providing a refreshing citrus kick. The creamy blackberry buttercream adds a sweet and tangy twist, making these cupcakes a perfect treat for any occasion. This recipe is simple to make and is sure to impress your family and friends.

Ingredients

• For the Lemon Cupcakes:
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• ½ cup whole milk
• For the Blackberry Buttercream:
• ¾ cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 cup fresh blackberries, pureed and strained
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream
• Additional blackberries, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
9. To make the blackberry buttercream, beat the butter in a mixing bowl until creamy.
10. Gradually add the powdered sugar, one cup at a time, and mix until well combined.
11. Add the strained blackberry puree and vanilla extract, and beat until smooth.
12. If the buttercream is too thick, add 1-2 tablespoons of heavy cream until desired consistency is reached.
13. Pipe or spread the blackberry buttercream onto the cooled cupcakes.
14. Garnish each cupcake with a fresh blackberry.
15. Serve and enjoy!

Interesting Facts