If you’re looking to brighten up your baking repertoire, this Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe is an absolute game changer. Imagine soft, fluffy lemon-infused cupcakes bursting with fresh citrus brightness, all crowned with a luscious, tangy blackberry cream cheese frosting that melts in your mouth. It’s the perfect balance of sweet and tart, a delightful combination that feels like a celebration in every bite. Whether you’re whipping these up for a special occasion or just to treat yourself, this recipe captures the freshness of summer with every single cupcake.

Ingredients You’ll Need

The image shows a close-up of six white paper cupcake liners filled with pale yellow cake batter inside a dark metal muffin tray. Each liner is textured with ridges and the batter looks smooth with a slight glossy shine. The tray sits on a white marbled surface, which contrasts with the dark metal. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is key to making these cupcakes shine. Each component plays an important role in crafting the vibrant flavor and irresistible texture that this Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe delivers.

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled): The base that gives structure and softness to the cupcakes.
2 teaspoons baking powder: Provides the perfect rise and lightness to keep them fluffy.
1/2 teaspoon salt: Enhances all the flavors, balancing the sweetness and tang.
1/2 cup (8 Tbsp; 113g) unsalted butter, softened: Adds richness and moisture for that tender crumb.
1 cup (200g) granulated sugar: Sweetens while helping to create a beautifully tender texture.
2 large eggs, at room temperature: Bind everything together and provide lift.
1 and 1/2 teaspoons pure vanilla extract: Gives a warm undertone that complements the citrus notes.
1/2 cup (120ml) milk (ideally whole or buttermilk): Keeps the batter moist and tender.
Zest + fresh juice of two medium lemons: The heart of the lemon flavor, bright and aromatic with just the right zing.
1 cup fresh blackberries, divided: Half goes into the frosting for that stunning color and natural sweetness, while the rest are perfect for garnish.
8 ounces (226g) full-fat brick cream cheese, softened: Creaminess that makes the frosting utterly dreamy.
1/4 cup (4 Tbsp; 56g) unsalted butter, softened: Adds smoothness to the frosting’s texture.
3 cups (360g) confectioners’ sugar: Sweetens and thickens the frosting for easy spreading.
1 teaspoon pure vanilla extract: Rounds out the frosting with a subtle sweetness.
1/8 teaspoon salt: Balances the frosting’s sweetness and enhances the blackberry flavor.

How to Make Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This simple prep step ensures your cupcakes bake evenly and come out with a perfect shape every time.

Step 2: Whisk Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Setting this mixture aside helps you combine the dry ingredients evenly later and avoid any clumps.

Step 3: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat the softened butter and sugar on high speed until the mixture is smooth and creamy—this usually takes about two minutes. This step is crucial as it incorporates air, ensuring your cupcakes are light and fluffy.

Step 4: Add Eggs and Vanilla

Next, add in the eggs one at a time, beating well after each addition. Then pour in the vanilla extract, mixing until everything comes together beautifully. This adds richness and depth of flavor to your lemon cupcakes.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, gradually add the dry flour mixture until just combined. Then slowly pour in the milk, lemon juice, and zest, blending gently. Avoid overmixing to keep the batter tender and luscious. If needed, finish by whisking briefly by hand to eliminate any lumps for a smooth consistency.

Step 6: Bake to Perfection

Divide the batter evenly into your prepared liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. For mini cupcakes, reduce baking time to 11 to 13 minutes. After baking, let them cool completely before moving on to frosting.

Step 7: Make the Blackberry Cream Cheese Frosting

Start by pureeing about half a cup to two-thirds cup of fresh blackberries, then strain through a fine mesh sieve to remove the seeds—this creates a silky smooth frosting texture. In a large bowl, beat the cream cheese and butter together until creamy. Slowly add the confectioners’ sugar, vanilla, the blackberry puree, and salt, beating first on low speed and then on high for two full minutes. This step incorporates air, making your frosting fluffy and irresistibly smooth.

Step 8: Frost and Garnish

Use a piping bag fitted with a Wilton #12 round tip or your favorite decorating tool to pipe the blackberry cream cheese frosting onto the cooled cupcakes. Top each with a few fresh blackberries to elevate both the look and the fruity flavor of your cupcakes.

How to Serve Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe

This image shows a white plate filled with eight small cupcakes arranged closely together. Each cupcake has one layer of light yellow cake with a smooth and creamy layer of light purple frosting on top, which is dome-shaped and thick. Each frosting dome is topped with one fresh black berry, mostly blackberries. Two cupcakes also have a small bright yellow lemon slice placed under the berry on the frosting. The cupcakes sit in pale cream paper liners. Around the plate are scattered a few more blackberries and a couple of lemon slices on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blackberries are the obvious choice to garnish these cupcakes, lending a vibrant pop of color and a juicy burst with every bite. You might also sprinkle a little lemon zest on top for an extra glint of citrus brightness that pairs beautifully with the frosting.

Side Dishes

Serve these cupcakes alongside a light, refreshing salad or a cup of fragrant green tea to balance the sweetness. A chilled berry compote or a simple lemon sorbet can also enhance this dessert experience without overwhelming the delicate flavors.

Creative Ways to Present

For a stunning presentation at your next gathering, arrange these cupcakes on a tiered stand adorned with edible flowers or fresh mint leaves. You could also place them in colorful cupcake liners or sprinkle edible glitter on top of the frosting to add sparkle and whimsy – perfect for a garden party or bridal shower!

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe refrigerated for up to 4-5 days, tightly covered to prevent drying out. Storing them with frosting intact is ideal to preserve the creamy texture and bright berry flavor.

Freezing

These cupcakes freeze wonderfully! Wrap unfrosted or frosted cupcakes individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored frozen for 2-3 months without any loss of flavor or texture.

Reheating

When ready to enjoy, thaw cupcakes overnight in the refrigerator. Let them come to room temperature before serving for the best taste. Avoid microwaving frosted cupcakes as it can cause the frosting to melt and change texture.

FAQs

Can I use frozen blackberries for the frosting?

Fresh blackberries are best for this recipe because frozen berries can be too watery and affect the frosting’s texture. If you must use frozen, thaw and drain them well, then adjust your sugar or thickening accordingly.

Is it possible to substitute the cream cheese in the frosting?

Cream cheese is essential for the tangy balance in the frosting. However, you could try mascarpone for a milder flavor, though it will be less tangy and slightly softer in texture.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious!

How do I make mini cupcakes with this recipe?

Use mini cupcake liners and reduce bake time to 11-13 minutes. Check doneness with a toothpick, as mini cupcakes bake faster due to their smaller size.

What can I use if I don’t have a piping bag or decorating tip?

No problem! You can simply spread the frosting on with an offset spatula or knife for a rustic look. Even a spoon can do the trick if you don’t mind a more casual style.

Final Thoughts

Nothing beats the joyful combination of bright lemon and juicy blackberries in a soft cupcake, especially when paired with a luscious cream cheese frosting. This Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe is sure to become a new favorite for gatherings or cozy at-home treats alike. Give it a try and get ready for compliments that keep coming back for more!