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Lemon Cupcakes with Blackberry Buttercream
Lemon Cupcakes with Blackberry Buttercream
- Recipe Submitted by Angel Delight on 08/30/2014
Category: Breakfast, Breads
Ingredients List
- For the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (I used full fat)
- 1/2 cup milk (I used whole)
- 1 teaspoon 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 teaspoons granulated sugar
- 1 stick (4 ounces) unsalted butter, VERY soft
- 1/4 teaspoon salt
- 4 cups confectioners sugar
- 1 tablespoon heavy cream (more if needed)
Directions
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, 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. Add the lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
6. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
7. For the blackberry buttercream:
8. Combine the blackberries, lemon juice, and sugar in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly. It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/3 cup of blackberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.
9. When ready to make buttercream:
10. Place butter in a large bowl, or in the body of a stand mixer. With a handheld mixer, or with the whisk attachment on your stand mixer, beat butter on medium-high until completely smooth; about 1 minute. Add in the blackberry puree and beat until completely combined. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream, then beat on high-speed for 1-2 minutes, or until light and fluffy. Ice cupcakes as desired.
11. *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
2. In a medium bowl combine flour, baking powder, 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. Add the lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
6. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
7. For the blackberry buttercream:
8. Combine the blackberries, lemon juice, and sugar in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly. It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/3 cup of blackberry puree) remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.
9. When ready to make buttercream:
10. Place butter in a large bowl, or in the body of a stand mixer. With a handheld mixer, or with the whisk attachment on your stand mixer, beat butter on medium-high until completely smooth; about 1 minute. Add in the blackberry puree and beat until completely combined. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream, then beat on high-speed for 1-2 minutes, or until light and fluffy. Ice cupcakes as desired.
11. *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.
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