Lemon Cupcakes with Blackberry Buttercream

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Yield: 16 cupcakes

Ingredients

  • Cupcakes
    • 1 3/4 cups flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup sour cream
    • 1/2 cup milk
    • 2 tsp vanilla
    • 2 large egg whites, at room temperature
    • 1 cup sugar
    • Zest of one lemon
    • 8 tbsp butter, melted
  • Frosting
    • 1 cup blackberries
    • 2 tbsp lemon juice
    • 16 tbsp butter, softened
    • 1/2 tsp salt
    • 4-5 cups confectioners' sugar, divided
  • Extra blackberries for garnish

Directions

  1. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the sour cream, milk, vanilla, and egg whites.
  3. In a third bowl, combine the sugar with lemon zest.  Rub together with your fingers to get the zest into the sugar.
  4. In a stand mixer, use the paddle attachment to beat together the butter with the sugar mixture.  Slowly add the flour mixture, beating just until combined.
  5. Add in the milk mixture, and beat on low until just combined.
  6. Pour the cupcake batter into a cupcake pan that has been lined with paper liners.  It should fill about 16 cupcake liners halfway.
  7. Bake at 350°F for 16 minutes, or until a toothpick stuck in the middle comes out clean.
  8. Remove from the pan and cool on a wire rack.
  9. For the blackberry buttercream, combine the blackberries and lemon juice in a small saucepan.  Bring to a simmer, stirring constantly until the berries are soft enough to mash, about 6-7 minutes.
  10. Remove from the heat.  Pour into a fine metal mesh and press through with the back of a spoon.  Discard the seeds.  Cool the blackberry puree completely.
  11. Place the butter in a stand mixer.  Beat at high speed with the paddle attachment until the butter is smooth.  Add the blackberry puree, and beat until fully mixed.  Add in the salt and four cups of sugar, and beat until fully mixed.  If necessary, add more sugar to stiffen the frosting.
  12. Using a star tip, pipe the frosting onto the cupcakes.
  13. Immediately before serving, top each cupcake with a fresh blackberry.
Adapted from Bake By Nature.









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