lemon blackberry cupcakes
CUTIES.
Once again, ya’ll nailed the IG poll of me asking what you’d like me to test out this week. Someone answered berry cupcakes, and when I read that, the vibes were clearly on point. As shit as I am at decorating, I really love baking cupcakes and playing around with the frosting and just admiring how adorable these miniature little poofballs are.
Finding the motivation to bake has proven tricky lately – I’d much rather cook up dinner for J and I, or lunch, since I did so much baking over the holidays and such burnt me out a bit. I’ve been really attracted to color lately, too, and savory dishes or cocktails are much easier to make brightly hued. Though, these cuties come pretty close thanks to that lavender-shaded buttercream.
I’m not kidding when I say I have nearly every major flavor of jam in my fridge, so making cupcakes was a pretty big no-brainer. I need to get rid of some of those jars: they take up half the bottom shelf. Ridiculous. Sometimes you gotta find motivation in practical places, you know?
These Lemon Blackberry Cupcakes are a nod to springtime blooms, lush growing gardens and more time spent outdoors. If everything remains gray around you, these treats brighten up your countertop and your disposition. Zesty lemon cupcakes frosted with a bright, lightly-scented blackberry cream cheese frosting. They’re simple, but feisty, lovely for picnics or parties, or just cos.
Peace, Love, Lemons
The lemon cupcake base will remind you of the Iced Lemon Loaf ya’ll adored a couple weeks ago. It’s fresh and energetic with a blossoming citrus flavor.
Nothing fancy with the ingredients, though I do use both lemon juice and zest. One huge lemon should do the trick for the whole amount needed of both, or two smaller ones. Beat together your sugar and butter first, then eggs, and follow up with the lemon and some Greek yogurt – the latter makes the batter extra moist. Yes, the liquid will curdle. Don’t be alarmed; it’s just the acid interfering with the whole shindig.
Mix in the dry ingredients, finishing with a stream of buttermilk. Scoop the batter into lined cupcake tins, then bake bake bake! I got a full 24 cupcakes out of the batter, since my tins are I think on the smaller side, so if yours are deeper you might get 20-22 instead.
Blackberry: The Fruit, Not the Phone
Dudes, when I was a kid I thought businessmen roaming around the airport with Blackberries looked so fucking cool. I wanted a Blackberry so badly, and I was probably 8 or 9 years old. Oh, how things change.
The gorgeous frosting’s color comes from blackberry jam. I always use Bonne Maman when working with jam since they boast minimal ingredients and are a good, thick consistency. Too thin and your buttercream might be runny.
The cream cheese and lemon lend a nice, tart flavor to counterbalance the sweetness of jam and powdered sugar. Whip it all up with a bit of butter to create a thick and creamy spread – it will be less stiff than a traditional full-butter frosting.
To decorate, I used a flat piping tip. The elaborate swirls on some cupcakes probably won’t happen with this frosting, so keep that in mind. Finish each cutie with a blackberry. Gobble them up straight off the bat, or cover and store in the fridge. Cream cheese frosting is much more pliable than regular buttercream, so I do not recommend leaving them at room temp overnight.
Bake these up for a spring birthday, or hell, save this recipe for Easter. Would be a happy little centerpiece for your holiday dinner!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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lemon blackberry cupcakes
Ingredients
- 2 sticks butter, softened
- 1 1/4 cup sugar
- 3 eggs, at room temperature
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1/3 cup plain whole milk Greek yogurt
- 2 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
blackberry cream cheese frosting
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 tbsp lemon zest
- 1/4 cup blackberry preserves
- 3 1/2-4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with liners.
- In a large bowl, cream the sugar and butter until very fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then add the vanilla, lemon juice and zest, and Greek yogurt. The batter will likely curdle. This is okay! Stir in the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, beating until just combined. Do not overmix.
- Scoop the batter into the muffin tins, filling 2/3 way full. Bake for 20-25 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the tins, then transfer to a wire rack to cool completely.
- To make the frosting: beat together the cream cheese, butter, lemon zest, blackberry jam, and powdered sugar until light and creamy. Transfer to a piping back and make some swirls and curls on the cupcakes; or, frost with an offset spatula. Garnish with a blackberry, as desired.
