Blackberry Lemon Cupcakes with Blackberry Buttercream Frosting
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These Blackberry Lemon Cupcakes offer a simple balance of sweet and tart in each bite. With fresh blackberries mixed into the batter and a smooth blackberry-lemon buttercream on top, they’re a treat that’s both light and flavorful. The cupcakes are easy to make, using everyday ingredients, and the result is a light, moist texture. They’re perfect for any occasion, whether you’re serving them for a special event or enjoying them as a casual snack. The simple yet refreshing flavor of blackberries and lemon makes these cupcakes a classic, crowd-pleasing choice.
Why You’ll Love Blackberry Lemon Cupcakes
- Fresh and Fruity Flavor: The combination of blackberries and lemon creates a bright, refreshing taste in every bite.
- Simple Ingredients: Made with everyday pantry staples, these cupcakes are easy to prepare without needing any special ingredients.
- Light and Moist Texture: The cupcakes are soft and tender, offering the perfect balance of fluffiness and moisture.
- Creamy Frosting: The blackberry-lemon buttercream adds a smooth, tangy layer of sweetness that complements the cupcakes perfectly.
- Perfect for Any Occasion: Whether it’s a casual snack or a special treat, these cupcakes are ideal for any time you’re craving something sweet and fruity.
Ingredients Needed To Make Blackberry Lemon Cupcakes
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Flour
- Sugar
- Butter, room temperature
- Sour cream
- Milk (such as oat milk)
- Baking powder
- Baking soda
- Eggs
- Lemon zest
- Freshly squeezed lemon juice
- Vanilla extract
- Frozen blackberries, thawed and halved
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Blackberry Lemon Cupcakes
- Preheat the oven and prepare the cupcake pan.
- Cream the butter and sugar in a stand mixer on medium-high speed until light and fluffy.
- Add the eggs, sour cream, milk, and vanilla, and mix well.
- Add the dry ingredients and mix until just combined.
- Gently fold in the blackberries.
- Scoop the batter into the cupcake pan and bake until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Make the frosting by mixing the blackberry puree, butter, powdered sugar, lemon zest, and lemon juice.
- Frost the cooled cupcakes with the frosting.
- Enjoy!
Commonly Asked Questions
How do I know when the cupcakes are done baking?
The cupcakes are ready when a toothpick inserted into the center comes out clean. They should also have a light golden color on top and a soft, springy texture when lightly pressed.
Can I use frozen blackberries for this recipe?
Yes, you can use frozen blackberries! Just make sure to thaw them and drain any excess liquid before mixing them into the batter. This will help prevent the cupcakes from becoming too soggy.
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How can I make the frosting smoother?
If the frosting is too thick, add a little more lemon juice or blackberry puree to reach your desired consistency. If it’s too thin, simply add more powdered sugar until it thickens up.
How long do these cupcakes stay fresh?
These cupcakes stay fresh for about 2-3 days when stored in an airtight container at room temperature. If you want them to last longer, you can refrigerate them, but keep in mind that the texture may change slightly.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes ahead of time and store them in an airtight container for up to 2 days. Frost them just before serving for the best texture and flavor.
How should I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container at room temperature. If you need to store them for longer, refrigerating them works too, but they taste best when fresh.
Can I freeze these cupcakes?
Yes, these cupcakes freeze well. Just place them in an airtight container or freezer bag and store them for up to a month. Let them thaw completely before frosting and serving.
More Cupcake Recipes You’ll Love
Blackberry Lemon Cupcakes
Equipment
- Cupcake pan
Ingredients
Blackberry-Lemon Cupcakes
- 1 ½ cups 1.1 Gluten Free flour
- ¾ cup sugar
- ½ cup butter, room temperature
- ½ cup sour cream
- ⅛ cup milk, such as oat milk
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- 2 eggs
- 1 ½ tsp lemon zest
- ⅓ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup frozen blackberries, thawed and halved
Blackberry-Lemon Buttercream Frosting
- 1 cup frozen blackberries, thawed
- 1 cup butter, room temperature
- 4 ½ cups powdered sugar
- 1 tbsp lemon zest
- juice of 1/2 a lemon
Instructions
Blackberry Lemon Cupcakes
- Preheat the oven to 350 degrees. Spray a cupcake pan with nonstick baking spray.
- Mix the butter and sugar on high for 5 minutes until light and fluffy.
- Add the eggs, sour cream, milk, and vanilla. Thoroughly mix.
- Add in the remaining ingredients except for the blackberries. Mix until just combined.
- Gently fold in the blackberries.
- Evenly portion out the batter between the 12 cupcake cups.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Blackberry-Lemon Buttercream Frosting
- Add the blackberries to a blender and blend until smooth.
- If you don't like the seeds, you can run the blackberry puree through a fine mesh sieve.
- Add all of the ingredients for the frosting to a bowl, including the puree. Mix until creamy and smooth.
- Pipe onto your cupcakes.
- Enjoy!
These Blackberry Lemon Cupcakes are an easy and refreshing treat that never fails to hit the spot. With the mix of juicy blackberries and zesty lemon, they’re light, flavorful, and perfectly balanced. Whether you’re making them for a special occasion or just to satisfy a sweet craving, they’re sure to impress. Trust me, once you try these, you’ll be making them again and again.