Description
Soft and fluffy lemon cupcakes topped with luscious blackberry cream cheese frosting, perfect for celebrations or a sweet treat.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup milk
- Zest and fresh juice of two medium lemons
- 1 cup fresh blackberries, divided
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Beat softened butter and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture on low speed. Stir in milk, lemon juice, and lemon zest until just combined.
- Fill cupcake liners two-thirds full with batter. Bake 18-22 minutes, or until a toothpick comes out clean. Cool cupcakes in pan 5 minutes, then transfer to wire rack to cool completely.
- Purée 1/2 to 2/3 cup blackberries and strain to remove seeds.
- Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, vanilla extract, salt, and blackberry purée. Beat until light and fluffy.
- Frost cooled cupcakes using a piping bag or knife. Garnish with fresh blackberries if desired.
Notes
- Do not overmix batter to keep cupcakes light and fluffy.
- Ensure all ingredients are at room temperature for best results.
- Cool cupcakes completely before frosting to prevent melting.
- Use fresh or thawed, strained blackberries for frosting.
- Store cupcakes in airtight container in the fridge for 3-5 days.
- Freeze unfrosted cupcakes wrapped individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: lemon cupcakes, blackberry cream cheese frosting, lemon dessert, berry cupcakes, cream cheese frosting