Best Lemon Cupcakes with Blackberry Cream Cheese Frosting
Looking for delicious cupcake flavors for summer? You will love these homemade lemon cupcakes with delightful blackberry frosting! This lemon cupcake recipe is truley the best and is so bright with so many notes of summer fruit! The blackberry icing is the perfect pairing for a not-too-sweet, fruity summer dessert
Servings 12 cupcakes
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 2 medium lemons zest and juice
Blackberry Frosting
- 8 oz cream cheese softened
- 4 Tablespoons butter softened
- 1 Tablespoon lemon zest
- 1/4 cup blackberry preserves
- 4 cups powdered sugar
Blackberries (garnish)
Instructions
Make Cupcakes
- Preheat your oven to 350°F and line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixer, beat butter and sugar on high until smooth, about 2 minutes. Add eggs and vanilla, then mix on medium-high until combined. Scrape the bowl as needed.On low speed, gradually add the dry ingredients, then slowly mix in milk, lemon juice, and zest until just combined. Don’t overmix; you can whisk by hand to remove any lumps. The batter will be slightly thick
- Fill cupcake liners 2/3 full with batter and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.Let the cupcakes cool completely before frosting!
Blackberry Frosting
- Simply beat together cream cheese, butter, lemon zest, blackberry jam, and powdered sugar until it’s light and creamy
- Add milk or powdered sugar if needed to get the correct consistency.
Assemble Cupcakes
- Use a piping bag to create beautiful swirls and curls, or frost them with an offset spatula for a smooth finish.
- For an extra touch, top each one with a delicious blackberry.
Notes
*Tip:* For about 30 mini cupcakes, bake for 11-13 minutes at the same temperature.