How To Make Lemon Cupcakes with Blackberry Cream Cheese Frosting
Bright and citrusy lemon cupcakes are topped with a beautifully colored and flavored blackberry cream cheese frosting. A great dessert for any occasion.
Serves:
Ingredients
- 1½cupsall-purpose flour,spoon & leveled
- 2tspbaking powder
- ½tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 2large eggs,at room temperature
- 1½tsppure vanilla extract
- ½cupmilk
- 2medium lemons,(zest + fresh juice)
For Blackberry Cream Cheese Frosting:
- 1cupblackberries,(fresh), divided
- 8ozcream cheese,softened to room temperature
- ¼cupunsalted butter,softened to room temperature
- 3cupsconfectioners’ sugar
- 1tsppure vanilla extract
- ⅛tspsalt
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Cupcakes:
-
Whisk the flour, baking powder, and salt together. Set aside.
-
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
-
Add the eggs and vanilla, then beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients until just incorporated.
-
With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix.
-
Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
-
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting:
-
Puree ½ cup to ⅔ cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds.
-
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
-
Add confectioners’ sugar, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
-
Frost cooled cupcakes. Garnish with remaining berries.
Nutrition
- Calories: 433.43kcal
- Fat: 19.34g
- Saturated Fat: 11.41g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.02g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 62.19g
- Fiber: 1.33g
- Sugar: 48.12g
- Protein: 4.50g
- Cholesterol: 83.31mg
- Sodium: 269.85mg
- Calcium: 103.51mg
- Potassium: 106.20mg
- Iron: 1.20mg
- Vitamin A: 185.64µg
- Vitamin C: 7.64mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!