Lemon Cupcakes with Blackberry Buttercream

Fluffy Lemon Cupcake topped with BLACKBERRY Buttercream! Blackberry Lemon Cupcakes are very pretty and have always been a showstopper. Their fresh taste makes it perfect for Spring and Summer celebrations!

Homemade cupcakes can feel like a lot of work for some people, but I'm here to tell you that the beauty of blackberry lemons can really be done in just one hour, and it's almost impossible to fail. They are also REALLY FUN to make! Baking cupcakes is one of my favorite ways to spend an afternoon or evening, and the workload is even easier (and more FUN) if you have friends who participate in the action. I made 3 different cupcake recipes on the beach with my niece, and it was BLAST! I definitely think we have some beginner bloggers at fam 😉

This simple but beautiful taste combo is inspired by the late summer wave of berries (which are very fresh and affordable) that we have at our fingertips. Cheap and runny berries ... such luxury! I ate 2 cartons standing on the sink, and decided halfway through the third to regain self-control and make the flavored (and colored) buttercream vibrate with what was left. Thank God control yourself! This buttercream is a killer 😉

These cupcakes are slightly more work than store-bought types ... but they are also ultimately more useful. The basis of this recipe is an easy-to-make lemon cupcake. This cupcake is made with lemon sugar, butter, flour, baking soda, sour cream, milk, vanilla, and egg white. This method is very simple, and you can make it with or without a stand mixer.

INGREDIENTS
For cupcakes:

• 1 3/4 cup cake flour
• 1 1/4 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream (I use full fat)
• 1/2 cup milk (I use it all)
• 2 teaspoons of vanilla extract
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) of unsalted butter, thawed
• 1 cup of granulated sugar
• * The spirit of one lemon (about 2 teaspoons)

For Blackberry Buttercream:

• 1 cup of blackberries
• 2 tablespoons of lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt (don't get rid of it!)
• 4 glasses of confectioner's sugar (more if needed), sifted

INSTRUCTIONS

1. Preheat the oven to 350 degrees (F). Cover 12 muffin tin prints with liner paper; set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; stir until evenly mixed. Put aside.
3. In a large measuring cup or bowl, combine sour cream, milk, vanilla and egg white; stir until evenly mixed. Put aside.
4. Mix sugar and lemon zest in a small bowl.Using your fingertips, rub the skin into sugar, until it smells well and is combined well.
5. In a large bowl or mixer stand equipped with paste, beat the melted butter and sugar at medium speed until well mixed; about 2 minutes.
6. Slowly add the flour mixture to the butter/sugar combination, shake until well blended. Add sour cream/milk/egg combo and shake it low until it is just combined. Excessive mixing will produce drying cake / denser.
7. Divide the cupcake mixture evenly into 12 molds, then place the pan in the oven. Bake for about 16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Let the cupcakes cool completely before topping with frosting.

For Blackberry Buttercream:

1. Mix blackberries and lemon juice in a small saucepan. Bring to a boil over medium heat, and stir constantly until the berries become soft enough to be mashed easily; about 6-7 minutes It will look like blackberry jam. After the mixture can coat the spoon (you will have about 1/4 cup of pure blackberry) remove it. Place the fine-mesh filter on a small bowl and push the puree, leaving the seeds / large pieces. Allow the mixture to cool completely before use.
2. When ready to make the buttercream:
3. Place soft butter on the stand mixer body equipped with paddle attachments; shake the butter at medium speed until it is completely smooth, rub the sides if needed; about 2 minutes. Add the blackberry puree and shake until thoroughly combined, rub the sides of the bowl if necessary. Add candied sugar, one cup at a time, at low speed. After all the sugar has been added, add salt then increase the speed to medium-high and shake for 2 full minutes. Ice Cupcake as desired.
4. * Cupcake can be made up to 6 hours in advance, but be sure to store it in the refrigerator and bring it to room temperature 30 minutes before serving.

This recipe is inspired by bakerbynature

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