Lemon cupcakes with blackberry buttercream

    (274)
    1 hour 20 min

    A simple lemon cupcake with blackberry jam buttercream icing. Decorate each cupcake with a sliver of lemon zest or a fresh blackberry..


    1 person made this

    Ingredients
    Serves: 24 

    • Lemon cupcakes
    • 200g caster sugar
    • 120g butter
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 200g plain flour
    • 1 3/4 teaspoons baking powder
    • 120ml semi-skimmed milk
    • 1 lemon, juice and zest
    • Buttercream icing
    • 225g butter, softened
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 500g icing sugar
    • 175g seedless blackberry jam

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Line 2 muffin tins with 24 paper cases.
    3. Cream sugar and 120g butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
    4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice and lemon zest until smooth.
    5. Spoon the mixture into the paper cases.
    6. Bake in the preheated oven until cupcake edges are slightly golden brown and a skewer inserted into the centre of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
    7. Beat 225g butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in icing sugar, in batches, to make a creamy buttercream icing. Beat in blackberry jam. Spread or pipe buttercream icing on top of cooled cupcakes.

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    Reviews & ratings
    Average global rating:
    (274)

    Reviews in English (223)

    by
    132

    Hi everyone! This is my recipe. Because it's kitchen tested I think the yield may have been modified- my original submission was for mini cupcakes, and I always use a piping bag and tip for frosting (which makes them mile-high, but no one ever seems to complain about it if you catch my drift)! That said, you should carefully watch larger cakes in your oven as this is the time I use for miniature cakes. If the batter seems way too dense, add a bit more milk to your liking, and always remember to use a stand or hand mixer. Enjoy!  -  16 May 2012  (Review from Allrecipes US | Canada)

    by
    91

    These are amazing. I made these for Easter and everyone said they were the best cupcakes they'd ever eaten. I only gave this recipe four stars not for ingredients, but for yield. I used regular muffin pans and the recipe only made 19 small cupcakes - I was wondering what they would rise like or I could've made 12. That being said, the frosting recipe makes enough for 3 times what you need...so next time I make this (which will be often!) I will double the cake recipe and half the frosting recipe. The frosting seems too sweet on its own, but don't be fooled - once you put it on a lemon cupcake the flavors balance perfectly! I also added fresh blackberries on top for a pretty garnish to the cupcake.  -  09 Apr 2012  (Review from Allrecipes US | Canada)

    by
    64

    Amazingly delicious! 5 stars for taste! Rave reviews from the family. Only change I made was that I used red raspberry preserves instead of blackberry simply because that is what I had. It worked perfectly. So lemony and refreshing - the flavors compliment eachother wonderfully. As written the recipes does NOT produce 24 cupcakes, I got 16 out of mine. I cut the frosting in half and had the perfect amount to frost 16 cupcakes...if I would have made the entire amount of frosting it would have been way too much.  -  23 Apr 2012  (Review from Allrecipes US | Canada)

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