Voting thumbnail lemon berry cupcakes
Lemon-Berry Cupcakes
Recipe by Meredith Hay
When Bakers Give You Lemons...
This is the perfect recipe for the beginner baker to practice their buttercream skills! It will surely impress your guests, with a double-berry infused buttercream, piped with the famous Wilton 2D tip on top of a lightly lemon flavored cupcake. Create simple rosettes and top with a blackberry (or strawberry) for an eye-catching cupcake for summer BBQs!

  1. [Cupcakes] Preheat oven to 350 degrees F.
  2. [Cupcakes] Grease or line 12 muffin cups with paper liners.
  3. [Cupcakes] In the bowl of a stand mixer, beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together until smooth and creamy.
  4. [Cupcakes] Sift together flour, baking powder, and salt.
  5. [Cupcakes] Slowly add flour mixture, alternating with cold milk, into butter mixture until batter is just mixed.
  6. [Cupcakes] Spoon batter into the prepared muffin cups. (about 2 tablespoons)
  7. [Cupcakes] Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  8. [Buttercream] Add blackberries, strawberries and lemon juice to a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Your blackberries will become soft enough that they will basically mash themselves while you're mixing. Simmer for about 20 minutes, or until you have about ⅓ cup of blackberry puree mixture.
  9. [Buttercream] If you don't want seeds or skins in your buttercream, strain the blackberry puree through a fine mesh strainer at this point. (I did not strain mine, but did run it through a food processor to make sure it was extra smooth) Allow to cool to room temperature
  10. [Buttercream] In a large mixing bowl, add butter and blackberry puree. Beat together with a mixer until mixture is smooth.
  11. [Buttercream] Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
  12. [Buttercream] Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
  13. [Buttercream] You can frost your cupcakes with the blackberry buttercream as soon as they are completely cooled. You can spread or pipe it on. For the pictures above, I used my Wilton 2D tip.
  • [Cupcake] White Sugar x 3/4 cup
  • [Cupcake] Butter, room temperature x 1/2 cup
  • [Cupcake] Eggs, room temperature x 2
  • [Cupcake] Lemon extract x 2 teaspoon
  • [Cupcake] Baking powder x 1/2 teaspoon
  • [Cupcake] Salt x 1/4 teaspoon
  • [Cupcake] Baking powder x 1/2 teaspoon
  • [Cupcake] Salt x 1/4 teaspoon
  • [Cupcake] All-purpose flour x 1 1/2 cup
  • [Cupcake] Whole Milk x 2/3 cup
  • [Berry-Buttercream] Blackberries x 1 cup
  • [Blackberry-buttercream] Strawberries, diced x 1 cup
  • [Blackberry-buttercream] Lemon juice x 2 tablespoon
  • [Blackberry-buttercream] Butter, room temperature (2 sticks) x 1 cup
  • [Blackberry-buttercream] Powdered sugar x 4 cup
  • [Blackberry-buttercream] Vanilla extract x 1 teaspoon
  • [Blackberry-buttercream] Milk or cream x 1 tablespoon

You may also like:


no comments yet, be the first to comment
Log in or Sign up to comment