These moist, fruity, delectable cupcakes will be the hit of any gathering! Make them for bridal showers, baby showers, or birthday parties!
Cupcakes got their name from how they were originally prepared. Before muffin tins were invented cupcakes were baked in individual “cups” like ramekins, molds, or pottery cups. The first written description of cupcakes was featured in the 1796 cookbook American Cookery by Amelia Simmons. Cupcakes were described as “a light cake to bake in small cups”. The first written documentation of the term “cupcake” was featured in 1828 in a cookbook called Receipts by Eliza Leslie.
My first time making a lemon cake was a disaster. I had run out of eggs and all I had in the refrigerator was a carton of liquid eggs that were meant for omelets. I poured the liquid eggs into the batter and baked my cake to the recipe’s instructions. Well when the cake was finished it only smelled of eggs! Lemon can be such a subtle scent thus the liquid egg smell took over. Needless to say, I went to the store, bought eggs and made the cake all over again.
I have gotten much better at making lemon cake since, and I wanted to make a fun variation on lemon cupcakes for a family get together. I went to the farmers market to see what fruit was in season and came across some gorgeous blackberries. I thought that blackberries would compliment lemons perfectly. When I experimented with the recipe I was not disappointed. I hope you enjoy this recipe!
Lemon Blackberry Cupcakes Recipe
Yields 24 cupcakes
Prep Time 15 minutes
Bake Time 18 to 20 minutes
Inactive Time 60 minutes
Drink Pairing suggestion: Tea or milk
1 1/4 cup sugar
8 tablespoons unsalted butter, room temperature
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon zest
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1/2 cup sour cream
1/4 cup milk
1 cup fresh blackberries
Blackberry Butter Cream Icing (Recipe below)
Preheat oven to 350 F.
Line a 24 cup cupcake tray with paper liners. Or line two 12 cup cupcake trays.
In a large bowl, cream together sugar and unsalted butter.
Mix in the eggs, lemon zest, and vanilla extract.
Add the flour, baking soda, powder, and salt to the bowl. Mix until combined.
Pour in lemon juice, sour cream, and milk. Mix until the batter is smooth.
Gently fold in the blackberries.
Using an ice cream scoop, scoop batter into prepared cupcake tray.
Bake cupcakes for 18 to 20 minutes. Take out when inserted toothpick comes out clean.
Cool cupcakes on a cooling rack for an hour before frosting.
Frost cupcakes with Blackberry Buttercream Icing, garnish with more blackberries, and enjoy!
Variation: Replace blackberries with raspberries to create Lemon Raspberry Cupcakes!
Cupcakes must be cooled completely before frosting. If you are low on time, cool the cupcakes in the refrigerator before frosting.
Blackberry Buttercream Icing Recipe
Prep Time 2 minutes
Active Time 3 minutes
Specialty Tool: Hand mixer
1 1/2 cups powdered sugar
8 tablespoons butter, softened
2 tablespoons lemon juice
4 blackberries, crushed or 1 tablespoon blackberry jam
Place the powdered sugar and butter in a bowl. Whip together until combined.
Add the lemon juice and whip until smooth.
Throw in the blackberries and whip until light and fluffy.
DID YOU MAKE THIS DISH?
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