Kat's Crafty Creations

Taking some time to get a little crafty

on August 20, 2011

breakfast-brunch-dessert:

Lemon Blackberry Cupcakes
For the Lemon Cupcakes:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • grated zest of 2 lemons (about 2 Tbsp.)
  • 2 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 1 cup buttermilk

For the Blackberry Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup blackberry puree (preferably strained)
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • pinch of salt
  • 5-6 cups confectioner’s sugar

Directions
For the Lemon Cupcakes:

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the Blackberry Buttercream Frosting:

  1. With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
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