lemon blackberry cupcakes
Welcome in spring even if it's cold as balls outside!
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.