Lemon Cupcakes with Blackberry Buttercream: A Burst of Sunshine

These lemon cupcakes with blackberry buttercream are the perfect treat for any occasion. The bright, citrusy flavor of the lemon cupcakes is perfectly balanced by the sweet and tart blackberry buttercream. They’re easy to make and always a crowd-pleaser. Prepare yourself for a symphony of flavors that will dance on your palate! This recipe combines the zesty brightness of lemon cupcakes with the sweet and tart allure of blackberry buttercream. It’s a delightful treat perfect for springtime celebrations, afternoon tea, or simply satisfying your sweet cravings.

Why You’ll Love This Recipe

* **Flavor explosion:** The combination of lemon and blackberry is simply divine. The tangy lemon cuts through the sweetness of the buttercream, creating a perfectly balanced flavor profile.
* **Easy to make:** This recipe is straightforward and doesn’t require any special equipment. Even beginner bakers can achieve delicious results.
* **Impressive presentation:** The vibrant purple buttercream makes these cupcakes visually stunning.
* **Perfect for any occasion:** These cupcakes are ideal for birthdays, holidays, or just a special treat.
* **Customizable:** Feel free to adjust the recipe to your liking. Add lemon zest to the buttercream for an extra citrusy kick, or use different berries for a unique twist.

## Ingredients

### For the Lemon Cupcakes:

* 1 ½ cups (192g) all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (1 stick, 113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ cup (120ml) buttermilk
* ¼ cup (60ml) lemon juice, freshly squeezed
* Zest of 1 lemon

### For the Blackberry Buttercream:

* ½ cup (1 stick, 113g) unsalted butter, softened
* 3 cups (360g) powdered sugar
* ¼ cup (60ml) blackberry puree (see instructions below)
* 1 teaspoon vanilla extract
* 1-2 tablespoons milk or cream, as needed

## Equipment

* 12-cup muffin tin
* Cupcake liners
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Whisk
* Spatula
* Piping bag and tip (optional)

## Instructions

### Part 1: Making the Lemon Cupcakes

1. **Preheat oven and prepare muffin tin:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. **Combine dry ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
3. **Cream butter and sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, resulting in a tender cupcake.
4. **Add eggs and vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. **Alternate dry and wet ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Start with adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients.
6. **Add lemon juice and zest:** Stir in the lemon juice and lemon zest. The lemon juice adds a tangy flavor, while the zest provides a concentrated citrus aroma. Make sure to zest the lemon before juicing it.
7. **Fill cupcake liners:** Fill the cupcake liners about 2/3 full. Using an ice cream scoop can help you portion the batter evenly.
8. **Bake:** Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness at 18 minutes. If the skewer comes out with wet batter, bake for a few more minutes. If the tops of the cupcakes are browning too quickly, you can tent the muffin tin with aluminum foil.
9. **Cool:** Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Make sure the cupcakes are completely cool before frosting.

### Part 2: Making the Blackberry Puree

1. **Rinse the Blackberries:** Gently rinse fresh blackberries under cool water.
2. **Puree the Blackberries:** Place about 1 cup of fresh or frozen blackberries in a blender or food processor. Pulse until completely smooth.
3. **Strain the Puree (Optional):** For a smoother buttercream, strain the blackberry puree through a fine-mesh sieve to remove the seeds. This step is optional, but it will result in a more refined texture.
4. **Measure the Puree:** You’ll need ¼ cup (60ml) of blackberry puree for the buttercream. Any leftover puree can be used in smoothies, yogurt, or other recipes.

### Part 3: Making the Blackberry Buttercream

1. **Cream butter:** In a large bowl, cream the softened butter until light and fluffy. This step is crucial for creating a smooth and airy buttercream.
2. **Add powdered sugar:** Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere, then increase the speed as the mixture becomes more cohesive.
3. **Add blackberry puree and vanilla:** Beat in the blackberry puree and vanilla extract. The blackberry puree will give the buttercream its beautiful purple color and tart flavor.
4. **Adjust consistency:** If the buttercream is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. If the buttercream is too thin, add more powdered sugar, one tablespoon at a time.
5. **Whip:** Whip the buttercream for 2-3 minutes until light and fluffy. This incorporates air into the buttercream, making it easier to spread or pipe.

### Part 4: Assembling the Cupcakes

1. **Frost the cupcakes:** Once the cupcakes are completely cool, frost them with the blackberry buttercream. You can use a knife, spatula, or piping bag to apply the frosting. For a simple look, spread the buttercream on top of the cupcakes with a knife or spatula. For a more elegant look, pipe the buttercream onto the cupcakes using a piping bag fitted with your favorite tip.
2. **Garnish (optional):** Garnish with fresh blackberries, lemon zest, or sprinkles, if desired. A few fresh blackberries on top add a pop of color and enhance the blackberry flavor. A sprinkle of lemon zest adds a touch of brightness.

## Tips for Success

* **Use room temperature ingredients:** Room temperature butter and eggs will emulsify better, resulting in a smoother batter and buttercream.
* **Don’t overmix the batter:** Overmixing the batter will develop the gluten in the flour, leading to tough cupcakes.
* **Measure accurately:** Accurate measurements are essential for successful baking.
* **Cool cupcakes completely before frosting:** Frosting cupcakes that are still warm will cause the buttercream to melt.
* **Make the blackberry puree ahead of time:** The blackberry puree can be made up to 2 days in advance and stored in the refrigerator.
* **Adjust sweetness to taste:** If you prefer a less sweet buttercream, reduce the amount of powdered sugar.
* **Don’t have buttermilk?** You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the ½ cup line. Let it sit for 5 minutes before using.

## Variations

* **Lemon Blueberry Cupcakes:** Replace the blackberry puree with blueberry puree for a delicious twist.
* **Raspberry Lemon Cupcakes:** Use raspberry puree instead of blackberry puree.
* **Lime Cupcakes with Blackberry Buttercream:** Substitute lime juice and zest for lemon juice and zest in the cupcake recipe.
* **Add Lemon Zest to the Buttercream:** For an extra boost of lemon flavor, add 1-2 teaspoons of lemon zest to the buttercream.
* **Use a Different Extract:** Experiment with different extracts in the buttercream, such as almond or vanilla bean paste.

## Serving Suggestions

* Serve these cupcakes at room temperature for the best flavor and texture.
* Pair them with a cup of tea or coffee.
* These cupcakes are perfect for parties, potlucks, and picnics.
* Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

## Nutritional Information (approximate, per cupcake)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-100mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Sugar: 30-35g
* Protein: 2-3g

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen blackberries?**
A: Yes, you can use frozen blackberries for the puree. Thaw them slightly before pureeing.

**Q: Can I make the cupcakes ahead of time?**
A: Yes, you can bake the cupcakes a day ahead of time. Store them in an airtight container at room temperature.

**Q: Can I freeze the cupcakes?**
A: Yes, you can freeze the cupcakes, unfrosted. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them completely before frosting.

**Q: My buttercream is too runny. What can I do?**
A: If your buttercream is too runny, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.

**Q: My buttercream is too thick. What can I do?**
A: If your buttercream is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.

**Q: Can I use a different type of berry?**
A: Yes, you can use other berries such as raspberries, blueberries, or strawberries. Just adjust the puree amount accordingly.

**Q: How do I store leftover buttercream?**
A: Store leftover buttercream in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.

Enjoy these delightful Lemon Cupcakes with Blackberry Buttercream! They are sure to become a new favorite.