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Lemon Cupcake with Blackberry Buttercream

Lemon Cupcake with Blackberry Buttercream

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 20 m
Megan C. A.

Megan C. A.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Megan C. A.
95

Megan C. A.

5/16/2012

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 frosting (which makes them mile-high, but no one ever seems to complain about it if you catch my drift)! That said, you should carefully watch larger cakes in your oven as this is the time I use for miniature cakes. If the batter seems way too dense, add a bit more milk to your liking, and always remember to use a stand or hand mixer. Enjoy!

Sally I
82

Sally I

4/9/2012

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 regular muffin pans and the recipe only made 19 small cupcakes - I was wondering what they would rise like or I could've made 12. That being said, the frosting recipe makes enough for 3 times what you need...so next time I make this (which will be often!) I will double the cake recipe and half the frosting recipe. The frosting seems too sweet on its own, but don't be fooled - once you put it on a lemon cupcake the flavors balance perfectly! I also added fresh blackberries on top for a pretty garnish to the cupcake.

RebeccaD
58

RebeccaD

4/23/2012

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 worked perfectly. So lemony and refreshing - the flavors compliment eachother wonderfully. As written the recipes does NOT produce 24 cupcakes, I got 16 out of mine. I cut the frosting in half and had the perfect amount to frost 16 cupcakes...if I would have made the entire amount of frosting it would have been way too much.

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