Lemon Cupcakes with Blackberry Buttercream

prep 30 mins

cook 16 mins

total 46 mins

author ashley manila

yield 12 cupcakes

Fluffy Lemon Cupcakes are topped with BLACKBERRY Buttercream! These Lemon Blackberry Cupcakes are so pretty and always a showstopper. Their refreshing flavor makes them perfect for Spring and Summer celebrations! 

INGREDIENTS

For the cupcakes:

• 1 3/4 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• *Zest of one lemon (about 2 teaspoons)

For the Blackberry Buttercream:

• 1 cup blackberries
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt (do not SKIP!)
• 4 cups confectioners sugar (more if needed), sifted

INSTRUCTIONS

Get the full instructions @bakerbynature.com 

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