Lemon cupcake with blackberry buttercream –Indulging in delightful treats is one of life’s simple pleasures, and today we are bringing to you a recipe that will dazzle your taste buds. A recipe for Lemon Cupcake with Blackberry Buttercream that combines the zingy freshness of lemon with the rich, sweet flavor of blackberries. Perfect for a sunny day or a lovely gathering, this cupcake recipe will make your dessert table shine.
Lemon Cupcake with Blackberry Buttercream
These cupcakes are light, fluffy, and deliciously lemony, topped with a creamy blackberry buttercream that adds a beautiful color and burst of flavor. Let’s dive into the ingredients and instructions to create this delightful treat!
Ingredients:
- For the Lemon Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ½ cup milk
- Juice of 1 lemon
- For the Blackberry Buttercream:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup blackberry puree (fresh or frozen blackberries blended)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (if needed for consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add softened butter and mix on medium speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, lemon juice, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let them cool completely on a wire rack.
- While the cupcakes are cooling, prepare the blackberry buttercream. Beat the softened butter until creamy, then gradually add the powdered sugar, mixing well. Add the blackberry puree and vanilla, beating until smooth.
- If the buttercream is too thick, add a bit of heavy cream for a smoother consistency.
- Once the cupcakes are cool, frost them generously with the blackberry buttercream. You can use a piping bag for a decorative touch!
- Finally, enjoy the beautiful combination of lemon and blackberry flavors in every delightful bite!
These Lemon Cupcakes with Blackberry Buttercream not only taste fantastic but also look vibrant and eye-catching. Perfect for celebrations or simply to satisfy a sweet craving. Happy baking!