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Fluffy Lemon Cupcakes are topped with BLACKBERRY Buttercream! These Lemon Blackberry Cupcakes are so pretty and always a showstopper. Their refreshing flavor makes them perfect for Spring and Summer celebrations! 

Lemon Cupcakes with Blackberry Buttercream

Ashley Manila
Fluffy Lemon Cupcakes are topped with BLACKBERRY Buttercream! These Lemon Blackberry Cupcakes are so pretty and always a showstopper. Their refreshing flavor makes them perfect for Spring and Summer celebrations! 
5 from 9 votes
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Dessert
Cuisine Cupcakes
Servings 12 cupcakes

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
 

  • Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  • In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
  • In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
  • In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
  • 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.
  • 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.
  • Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for about 16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

For the blackberry buttercream:

  • Combine the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly.; about 6-7 minutes It will look like blackberry jam. Once the mixture can coat a spoon (you will have about 1/4 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.

When ready to make buttercream:

  • Place soft butter in the body of a stand mixer fitted with the paddle attachment; beat butter on medium-speed until completely smooth, scraping down the sides when needed; about 2 minutes. Add in the blackberry puree and beat until completely combined, scraping down the sides of the bowl if needed. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in salt then increase speed to medium-high and beat for 2 full minutes. Ice cupcakes as desired.
  • *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.

Notes

*For a stronger lemon taste, add 1 or 2 teaspoons of lemon juice to the batter. To do this, quickly stir it in right at the end, mixing just until combined.
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