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Lemon Cupcakes with Blackberry Buttercream – 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
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