Lemon Cupcakes with Blackberry Buttercream Recipes

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The production procedure is very simple, you simply need to comply with the methods that we have actually written on this web page. The complying with are the stages of exactly how to cook Lemon Cupcakes with Blackberry Buttercream.

Super soft and fluffy lemon cupcakes topped with homemade blackberry buttercream frosting. They’re easy to make – and even easier to EAT! This is one cupcake flavor duo you don’t want to miss!

Lemon Cupcakes with Blackberry Buttercream

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Light and Fluffy Lemon Cupcakes are topped with gorgeous swirls of Blackberry Buttercream!

Ingredients

  • For the cupcakes:
  • 1 3/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (I used full fat)
  • 1/2 cup milk (I used whole)
  • 2 teaspoons vanilla extract
  • 2 large egg whites, at room temperature
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • *Zest of one lemon (about 2 teaspoons)
  • For the Blackberry Buttercream:
  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt (do not SKIP!)
  • 4 cups confectioners sugar (more if needed), sifted

Instructions

  1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  2. In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
  3. In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
  4. In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
  5. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes.
Please visit Lemon Cupcakes with Blackberry Buttercream for full instructions.

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Originally posted 2018-05-08 16:37:20.