Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe

Lemon Cupcakes with Blackberry Cream Cheese Frosting Recipe

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.

Preparation: 18639 days 25 minutes
Cooking: 22 minutes
Total: 18639 days 47 minutes

Serves:

Ingredients

  • cupsall-purpose flour,spoon & leveled
  • 2tspbaking powder
  • ½tspsalt
  • ½cupunsalted butter,softened to room temperature
  • 1cupgranulated sugar
  • 2large eggs,at room temperature
  • tsppure 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
  • tspsalt

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.

Cupcakes:

  1.  Whisk the flour, baking powder, and salt together. Set aside.

  2. 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.

  3. 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.

  4. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix.

  5. Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.

  6. 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:

  1.  Puree ½ cup to ⅔ cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds.

  2. 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.

  3. 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.

  4. 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
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