Lemon Cupcake with Blackberry Buttercream

Lemon Cupcake with Blackberry Buttercream

145
Megan C. A. 14

"A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest."

Ingredients

1 h 20 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Reviews

145
  1. 178 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

Hi everyone! This is my recipe. Because it's kitchen tested I think the yield may have been modified- my original submission was for mini cupcakes, and I always use a piping bag and tip for fr...

Most helpful critical

I love the cupcakes themselves. I did add more lemon juice since I wanted the flavor to really stand out. They are very dense, so add more milk if you want them to be lighter; leave as is if you...

Hi everyone! This is my recipe. Because it's kitchen tested I think the yield may have been modified- my original submission was for mini cupcakes, and I always use a piping bag and tip for fr...

These are amazing. I made these for Easter and everyone said they were the best cupcakes they'd ever eaten. I only gave this recipe four stars not for ingredients, but for yield. I used regul...

Amazingly delicious! 5 stars for taste! Rave reviews from the family. Only change I made was that I used red raspberry preserves instead of blackberry simply because that is what I had. It worke...

I must be honest that as I mixed up both the cake batter and the frosting I was initially somewhat disappointed with both. The batter, due to the lemon juice, was just a teensy bit on the curdle...

I thought this cupcake was pretty tasty. My lemons were a little on the smaller side so, I used two and had a good lemon flavor. The frosting was a tad too sweet on its own but, had a balance wh...

Made the raspberry version and it was DELICIOUS! I cut the whole recipe in half to make 12 cupcakes, and I had the perfect amount of icing (ok, I lied, I had about 1 cupcake's worth of icing le...

I love the cupcakes themselves. I did add more lemon juice since I wanted the flavor to really stand out. They are very dense, so add more milk if you want them to be lighter; leave as is if you...

Very yummy! Substituted strawberry preserves (just my preference).

I made these today to top my Mother's Day off. I had my children help me with this. The cupcakes came out so nice and fluffy, I let them bake for 20 minutes. The buttercream came out great. ...