Lemon Cupcakes with Blackberry Buttercream
Super soft and fluffy lemon cupcakes topped with homemade blackberry buttercream frosting. They’re easy to make – and even easier to EAT! This is one cupcake flavor duo you don’t want to miss!
These cupcakes are a little more work than the store-bought kind… but they’re also SO much more rewarding in the end. The base of this recipe features an easy-to-make lemon cupcake. These cupcakes are made with lemon sugar, butter, flour, baking soda, sour cream, milk, vanilla and egg whites. The method is very simple, and you can make them with or without a stand mixer. Two things to be sure you do
Lemon Cupcakes with Blackberry Buttercream
prep 30 minscook 16 minstotal 46 mins
author bakerbynature
Light and Fluffy Lemon Cupcakes are topped with gorgeous swirls of Blackberry Buttercream!
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.
Read full recipes here>>https://bakerbynature.com/lemon-cupcakes-blackberry-buttercream/
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