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Lemon Cupcake with Blackberry Buttercream

Rated as 4.45 out of 5 Stars
31

"A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest."
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Ingredients

1 h 20 m servings 272
Original recipe yields 24 servings (2 dozen cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup 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 to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 272 calories; 12.1 40.7 1.7 46 151 Full nutrition

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Reviews

Read all reviews 229
  1. 276 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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 fr...

Most helpful critical review

I love the cupcakes themselves. I did add more lemon juice since I wanted the flavor to really stand out. They are very dense, so add more milk if you want them to be lighter; leave as is if you...

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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 fr...

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 regul...

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 worke...

I must be honest that as I mixed up both the cake batter and the frosting I was initially somewhat disappointed with both. The batter, due to the lemon juice, was just a teensy bit on the curdle...

I thought this cupcake was pretty tasty. My lemons were a little on the smaller side so, I used two and had a good lemon flavor. The frosting was a tad too sweet on its own but, had a balance wh...

I love the cupcakes themselves. I did add more lemon juice since I wanted the flavor to really stand out. They are very dense, so add more milk if you want them to be lighter; leave as is if you...

Made the raspberry version and it was DELICIOUS! I cut the whole recipe in half to make 12 cupcakes, and I had the perfect amount of icing (ok, I lied, I had about 1 cupcake's worth of icing le...

I made these today to top my Mother's Day off. I had my children help me with this. The cupcakes came out so nice and fluffy, I let them bake for 20 minutes. The buttercream came out great. ...

Very yummy! Substituted strawberry preserves (just my preference).