Lemon Cupcakes with Blackberry Cream Cheese Frosting
Ingredients
The cupcakes
-
1½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar
-
2
large
eggs
-
1½
teaspoons
pure vanilla extract
-
½
cup
milk
-
2
medium
lemons (zest + juice)
The frosting
-
1
cup
fresh blackberries
-
8
ounces
full-fat brick cream cheese, softened
-
¼
cup
unsalted butter, softened
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl and set aside.
- In a mixer, beat the butter and sugar until creamy, then add eggs and vanilla and mix until combined.
- Gradually add the dry ingredients, then mix in the milk, lemon juice, and zest until just combined.
- Fill the cupcake liners ⅔ full with batter and bake for 18-22 minutes, until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, puree blackberries and strain to remove seeds.
- In a bowl, beat cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, blackberry puree, and salt, mixing until creamy.
- Frost the cooled cupcakes and garnish with remaining blackberries.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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