Description
These lemon cupcakes are delightfully soft and fluffy, bursting with fresh lemon flavor, and topped with a luscious blackberry cream cheese frosting for a perfect blend of tart and sweet.
Ingredients
Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk (whole milk or buttermilk recommended)
- Zest and fresh juice of two medium lemons (about 1 and 1/2 Tbsp zest and 1/4–1/3 cup juice)
Blackberry Cream Cheese Frosting
- 1 cup fresh blackberries, divided (use fresh only; no frozen)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Beat on medium-high speed until fully combined, scraping the bowl as needed.
- Combine Batter: With the mixer on low speed, gradually add the dry ingredients until just incorporated. Slowly pour in the milk, lemon juice, and lemon zest while mixing, making sure not to overmix. Whisk by hand if necessary to remove lumps; the batter should be slightly thick.
- Fill Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes, bake for 11-13 minutes. Allow cupcakes to cool completely before frosting.
- Prepare Blackberry Puree: Puree 1/2 to 2/3 cup of fresh blackberries in a small food processor. Push the puree through a fine mesh strainer to remove seeds and set aside the smooth blackberry puree.
- Make Frosting: In a large bowl, beat together the softened cream cheese and butter on high speed until smooth and creamy. Gradually add confectioners’ sugar, vanilla extract, blackberry puree, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fluffy and smooth.
- Frost Cupcakes: Using a piping bag fitted with Wilton #12 round tip, frost the cooled cupcakes evenly. Garnish each cupcake with remaining fresh blackberries for a beautiful finish.
Notes
- Make Ahead: Store leftovers in the refrigerator for up to 4-5 days. Plain cupcakes can be made 1 day in advance and stored at room temperature, covered. Frosting can also be made 1 day ahead and refrigerated until ready to use.
- Freezing: Both frosted and unfrosted cupcakes freeze well for 2-3 months. Thaw overnight in the refrigerator.
- Special Tools: Use a 12-count muffin pan, cupcake liners, an electric mixer (handheld or stand), a food processor or blender to puree the berries, Wilton #12 decorating tip, and a piping bag for best results.
- Milk Choice: Whole milk or buttermilk is recommended for the most moist and rich cupcakes; however, any milk will work.
- Lemons: Use about 1 and 1/2 tablespoons lemon zest and 1/4 to 1/3 cup fresh lemon juice for optimal flavor.
- Blackberries: Use fresh blackberries only; frozen berries or other berries like strawberries and blueberries are not recommended due to texture differences. Raspberries might work, but for thin purees, freeze-dried berries are preferable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
