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.
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!
Read MoreI 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 want more muffin consistency. Now the frosting... I've made buttercream tons of times, so seeing the ingredients/instructions on this already had me raising an eyebrow. Before I even added the jam, it tasted like nothing but butter. I would never, ever, in my life, make it again. These went to work with me - I work up early to make them and was simply out of time. Not one single person didn't comment on how it tasted just like butter & jam. Most buttercream recipes call for a mix of butter/shortening to avoid the pure butter flavor which I think is exactly where I think the frosting recipe goes wrong.
Read More 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!
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.
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.
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 curdled side but once it was good and mixed it seemed to have corrected. The frosting appeared sticky and gummy, not light, creamy and "cloud-like" as I would have liked. The cupcakes did bake up real pretty, and when I put them together with the frosting I was very pleased. Took a bite of the cake by itself - great lemony vanilla flavor, light and fluffy, with an airy crumb, and very moist, even it being a butter cake! But I do have a criticism - while the cake was indeed moist and airy, it was also somewhat crumbly, unable to support itself with its fragility. Too much baking powder may be to blame -were I to make this again I'd probably reduce it to maybe 1-1/2 teaspoons. The frosting piped on much better than it looked in the bowl, and when I took a forkful of the cake and the frosting together, it was sheer bliss. Very nicely flavored frosting, with neither too much nor too little flavor from the jam. Whether you use blackberry as directed or raspberry as I did, the lemon/berry contrast in this cupcake is a match made in heaven. This falls short of perfection only for the fact that the cake was moist, but crumbly - something easily remedied, I believe, by simply reducing the amount of baking powder. One other critical issue is the yield - I got 14, not 24, standard-sized cupcakes!
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 when eaten with the lemon cake. I personally think it would have been better if I added more blackberry jam to it or mixed in fresh pureed blackberries. I'll try that next time! Mmmm. I will also be trying this with different berries in the future. **Note: My first batch of cupcakes came out really dense and flat on top. I tried it again with a new can of baking powder and it made all the difference! Second batch came out nice and fluffy. Make sure your baking powder is still active by placing a half tsp. or so in hot water, it will bubble immediately if still good. Don't go by the exp. date on the can. The first can I used wasn't expired but, barely bubbled. I should've tested it first before I baked that first batch. =/
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 want more muffin consistency. Now the frosting... I've made buttercream tons of times, so seeing the ingredients/instructions on this already had me raising an eyebrow. Before I even added the jam, it tasted like nothing but butter. I would never, ever, in my life, make it again. These went to work with me - I work up early to make them and was simply out of time. Not one single person didn't comment on how it tasted just like butter & jam. Most buttercream recipes call for a mix of butter/shortening to avoid the pure butter flavor which I think is exactly where I think the frosting recipe goes wrong.
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 left, which I ate. With a spoon.). I had a beautiful swirl of icing on top. The cupcakes didn't fill their whole liner, so I guess they could have made fewer cupcakes then what the recipe called for, and then of course less icing would have been used. But anyways, delicious!
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. I think next time I make the buttercream I may add just a tiny squeeze of lemon juice to carry on the lemon in the cupcakes. The taste testers in my house gave an all thumbs up. I just finished mine and I think it is wonderful. It reminds me of the cupcakes I would get from our local cupcake shop. This is my first fully homemade cupcake and I think I am hooked. It took the same amount of time as the box stuff. We have found a new love. Will make again!
SO Good and super easy no fail recipe! Substituted bottled lemon juice & used strawberry preserves in the frosting as it was what was on hand. Combo was like having strawberry lemondade! Same as others said this recipe yielded 16 cupcakes and I made half the recommended frosting and it was plenty. Making as a cake today! Thanks for a great new fav!
The recipe only made 12 standard cupcakes, but the taste is delicious. Light and slightly lemony, great for spring or summer. I used raspberry jam instead of blackberry, and subbed shortening for half of the butter in the frosting, just so it would hold up better in the heat. I'll be making these again.
Absolutely delish. My family is all very health conscious so I made these in mini muffin tins so each cupcake was only two bites. I sent half the batch to my mothers house and the other half to the in-laws. The only change I made to the recipe was to practically double the amount of blackberry jam... I would taste the frosting, add another spoonful of jam, turn the mixer back on and then taste the frosting again... I'm not sure it was ever quite enough. Eventually I had to stop before it compromised the consistency of the frosting. But that's just me! I topped each cupcake with a fresh blackberry and a lemon balm leaf from my garden.
perfect cake. beautiful flavor. colors are gorgeous! I made them into mini cupcakes and topped with a swirl of the frosting and a raspberry on top. extra cute and tasty. I used mixed berry jam because that's what I had in the fridge.
Review only for the cupcake: I've made these a few times, and I love the flavor (I don't understand how some people end up with a subtle lemon flavor if you use the juice and zest of a whole lemon). Small issues with the recipe: I always get 21 cupcakes (I use regular size muffin pans) and the cupcakes always separate from the paper liners (any suggestions for what I may be doing wrong?!) I have a slight obsession with cream cheese frosting so I always use that on these cupcakes and its absolutely delicious!
The cake is very dense & moist. Didn't rise well but is dense enough that it can hold a filling well. I used 3 tablespoons of lemon juice & 1 tsp of lemon extract. The cupcakes are pretty lemony, but not very 'zingy'. You won't get 24 out of this. Maybe 12 or 14 normal-sized cupcakes. Regarding the frosting, I also cut the recipe in half and got JUST enough frosting for 14 cupcakes. Mixed it with wilton's strawberry filling instead of blackberry jam (I was working with what I had on hand!). Added extra lemon juice, to taste, to the filling to get a bit of zing there.
The combination of lemon and blackberry is superb and the little cakes with purple frosting look so pretty! As others stated, the cake recipe doesn't yield 24 cupcakes. I ended up with 15. It doesn't rise a lot, so if you fill the papers about 2/3 of the way, the cake should rise just to the top of the papers. The buttercream icing does seem a little sweet on its own, but as soon as you put it on the lemon cake, it's perfect! I would also like to try it with strawberry or raspberry jam next time.
We loved it! I liked this recipe because it got its lemon flavor from actual lemons vs. lemon pudding or jello. This will be a favorite for our family.
The buttercream was great (I used strawberry preserves), but the cake portion of the recipe seemed off. The cakes didn't rise at all and I was left with flat-topped, burnt cupcakes. I had to trim them quite a bit and thought they'd surely be a disaster. Thankfully, I was able to hide the mess with a lot of frosting. I'd use the frosting recipe again, but not the cake one.
I'm only rating the frosting because I didn't make this recipe for the lemon cake. The frosting was fabulous! I did add about another 1/4 cup of blackberry jam and it did soften it up a tiny bit. It was a crowd pleaser and will be a repeat!
Amaaaazing recipe!! Total hit!!! I was worried that the batter was too dense, but they turned out so fluffy and delicate!! I used allpurpose flour, the one that comes with baking powder, and still added the baking powder the recipe called for, and they turned out great, but the first batch I filled the cups 3/4 with the batter, and the kind of overflew the cupcake cups. The second batch I only filled half of the cup and they were sooooo beautiful!! And for the frosting, I used shortening instead of regular butter and instead of jam, I made blackberry coulis (put the blackberries in a saucepan with sugar and some liquor and bring it to a boil for some minutes, procesed and sifted to get rid of the seeds... Amazing!
This is just a review for the cupcake, I made a lighter, strawberry whipped cream + gelatin frosting instead of the jam buttercream. After the batter was mixed up, I had doubts, it was just too darn easy, there were no whipped egg whites, no multi bowl directions, i.e., having one bowl for egg whites, another for the wet ingredients and another for the dry, this was a one bowl recipe. I diverged just a bit, not in ingredients, those I followed exactly, but in the execution, I mixed in the baking powder before adding the flower and mixed the lemon zest in with the sugar, being sure to squeeze them a bit, hoping to extract even more lemon flavor. The cupcakes didn't rise as much as I expected, I ended up with 12 smallish cupcakes and 4 regular size (after filling the first tray, I decided to fill the baking cups higher on the second batch so that I'd have fuller, above the paper brim cupcakes this time). Before making the frosting, I tested one cupcake, it was light, spongy and had a nice hint of lemony flavor. All in all, a lovely little cake. Since the cakes are so light and airy, I think they could stand up to a heavier frosting, something cream cheese based. I chose a whipped frosting because that is what my family prefers, but a thick, chocolate frosting would be amazing on these cupcakes.
I am trying cupcake recipes for my brothers wedding. This cupcake is very flavorful and the blackberry frosting is a perfect match.
I followed the recipes exactly and found that I needed to add an additional 2 tbs lemon juice to get a nice lemony flavor from the cake... However dense, my cupcakes rose well and had good consistency. As for the frosting, I halved it as others suggested, yet added between 1/2 - 3/4 c. blackberry jam to get a true blackberry-ish flavor. It is also a VERY sweet frosting, but was told that the balance between the cake and the frosting was really good.
I only made the frosting since I already had a lemon mix, but it just tasted like butter and sugar. You really don't taste the blackberry at all. And I even added more jam to the mix. I think using some other flavor of jam would be better. I won't be making this recipe again.
I made the cake portion of this cake exactly as instructed and it was moist and delicious. I did not have jam to make the frosting, but used 3 Tb of lemon juice and lemon zest in place of the jam and omitted the vanilla and it was super tasty and complimented the cake very well. I made a cake instead of cupcakes because I didn't have cupcake liners. It fit nicely in my smaller 9x5 pan. I will be making this again really soon as it was gone in one night. On a side note...I used a large lemon.
i ABSOLUTELY LOVE THIS RECIPE!!!!!!! very easy and not time conssuming!:) will make again and again!!!
These are pretty yummy! Took suggestions of everyone and cut the frosting recipe in half since this doesn't make 24....I got 14. All in all great though I will make them again for sure :)
This is an amazing recipe! So light and full of bright flavor. Followed the recipe as is. Something different than just chocolate cupcakes. It was a huge hit for my dinner party. Will definitely make again.
I followed this recipe exactly after finding it on Pinterest. The cupcake was heavy, like poundcake, and the frosting was over the top sweet. Disappointed. I love sweets but this recipe was no good for me....
I made these for Mother's Day and they were awesome! The batter to so versatile that it will be my new "go-to" recipe for any flavored cupcakes! I doubled the cake recipe and got 42 cupcakes. I added quite a bit more lemon juice because I wanted the flavor to really come through and I'm glad I did! The cupcakes do not rise very much; I filled the cupcake pans 3/4 full and they rose just up to the edge of the paper cupcake liners. I also made a quick filling using some cream cheese, lemon curd, and powdered sugar and filled the cupcakes after they were cooled. I rolled a blackberry in sugar and placed it on the top of the icing. Very professional looking!
I made a double batch of batter as others noted for the 24 cupcakes. The icing was the perfect amount for 24 cupcakes as a little extra is needed when using an icing tip for decor. These were superb and I got rave reviews! Thanks for a great recipe!
Love these cupcakes! They are always a hit when I bring them to get togethers! Super easy to throw together and the lemon cake balances so well with the blackberry butter cream frosting!
This makes 12 cupcakes, not more. They tasted good, but I did add a little lemon extract, because the batter didn't taste at all like lemon. I made strawberry-lemon frosting for these. Baked 20-22 minutes.
This cupcake recipe is great! the texture is really really good. I added extra lemon juice and zest cause i did find the lemon flavor at first to be too sutil. I also replaced the buttercream with blackberry meringue...thought it was a healthier choice.
This recipe is abselouey a keeper. The cake is moist and the frosting is to die for . This combination is perfect. I think they're the best cupcakes I've ever had... I have one suggestion. Don't put too much frosting on because it is very powerful and you still want to taste the lemon. This is definetly a five star cupcake
I loved the combo of lemon and blackberry. Great moist lemony cake. This recipe only yielded 16 regular sized cupcakes for me as well. I made a cream cheese frosting with fresh blackberries instead of making the buttercream with jam. Since blackberries are in season now, it is delicious and very berry. Thanks for an awesome recipe!
I #love dis I am making it for my schools cupcake war we are going to win! This is so tasty yum it had just the right moistness
I made this recipe & I used strawberry jelly instead. It was good, but a little too sugary. I also made big cupcakes, so there were only 12, so I halved the frosting. I put a ton of frosting on each cupcake, and half of the frosting was still in the bowl!! yum, though.
Yum! I didn't change a thing, and these were fantastic! It makes a very light and fluffy cupcake with a great lemon flavor. The only problem is that I only got 13 cupcakes out of it, not the 24 the recipe says it makes. I just whipped up a regular butter cream frosting instead of the blackberry.
Good flavor combo but the frosting was too sweet for me. I made 12 full cupcakes and only prepared half the frosting. There was plenty of frosting. I'm a cupcake novice so it was probably my fault by the texture was not good...not fluffy and not moist/dense. Maybe I overbeat?
Wow Megan! Thank you so very much for posting this recipe. It is AMAZING!! I have been making cupcakes from scratch for years now and this is one of the best recipes ever. I used Raspberry and it was great. I doubled the recipe and it made 24 regular sized cupcakes. I did not double the frosting recipe and it was enough to frost 24 of them. Everyone at the party raved about them. Thank you so much and if you do have any other recipes like this please post them.
The cupcake itself is awesome and relatively simple. (This was my first cupcake from scratch) The frosting needs some work.... It's really sweet, REALLY SWEET. I didn't add all of the sugar it called for and next time I will use fresh blackberries instead of the jam. I had a little bit of frosting left and squished up a blackberry into it to see how it would taste and it was much better and kicked up the the berry flavor tremendously. I will be making these again, just with some changes to the frosting. :)
Wonderful recipe. I made it into a 9*9 cake instead of cupcakes and it was perfect. The cake was dense and very flavorful, and the frosting perfectly complements the lemon in the cake. I used strawberry jam though and added an extra cup of powdered sugar to the frosting for firmness. I think this is my new favorite cake :)
I think they are the most delicious cupcakes I have ever eaten. I will make them for many occasions. Judy 5 stars
Made these for "Boss Day". Very well received...was told they belong in a display case!
So this recipe did work... BUT I gotta admit I was kinda terrified the whole time it was in the oven. The batter was thick, and heavy, and seemed like I was going to end up with little cupcake flavored hockey pucks.... BUT they came out 20min later just perfect! I modified the icing because I fundamentally am against buttercream frosting that doesn't have cream in it - but the addition of the fruit jam was nice.
this was amazing! everyone loved it and i'm making it again this weekend. everyone pretty much had the same opinion "not enough" we literally argued over the last one :D followed some other reviewer's advice and doubled the batter but kept the icing the same, because that was A LOT of icing :) leftover to eat from the bowl though, so I can't say we were disappointed in the least!
I made this as a cake for a co-worker's birthday. Everyone absolutely loved it! Every slice I cut got taken away very quickly, before I knew it, it was all gone. I doubled the cupcake recipe and kept the frosting measurements the same, it made a full two layer cake and plenty of frosting.
I would give this five stars, but this recipe only made about 16 small cupcakes. The flavor was great, cake itself is a bit dense so having these smaller actually works better. I substituted with (strained) boysenberry preserves since that's what I had. YUM. Thanks for sharing!
The frosting was excellent! The lemon cupcakes were just ok. They had the consistancy of cornbread. Next time I will use the lemon cupcakes from Our Best Bites with this frosting. The lemon blackberry combo is fantastic.
Best. Lemon. Cupcake. EVER. I followed the recipe for the cupcakes exactly (it made 15) and the only thing I changed about the frosting was that I used a seedless blackberry all-fruit spread with no sugar added. It was plenty sweet! This is one of those recipes that a girl could get famous for if she takes the cupcakes to any kind of a gathering!
I made these into rainbow cupcakes, and it worked really well! I found the 20-25 min cooking time to be a bit long. I took them out at 20 minutes and those in normal paper-lined pans were a little more burned on the bottom than I would have liked, though the silicon cup ones came out perfectly. As others mentioned, the frosting recipe is huge compared to the cupcake recipe. I doubled the cupcake recipe, which made 24 normal sized cupcakes for me (six of them in silicon cups), and still had a little bowl of frosting left. I'm sure we'll find a use for it, though!
I'm rating these on the cupcakes only. They were very moist and dense, just how I like my cupcakes. The frosting didn't turn out the way I thought it would. I substituted strawberry jam for the blackberry, and my frosting was not of a piping consistency; it was too soft and loose but it had a great flavor.
I ended up with a lot of extra frosting but it was so good people ate it straight. Don't change a thing. One thing to note: I made this a second time, halving the icing recipe and I used natural/organic butter (Kerigold)... I needed to add more than necessary to get it to whip up properly. Tasted great though, it just needed 2-3 extra tablespoons of butter. When I made it with normal (land o' lakes) I didn't need to change anything.
Omg! Super tasty... As my first foray into fancy cupcakes they turned out great. The cake was a little dense but super tasty.
These were truly amazing cupcakes, what a great recipe. I tripled the batter to make three dozen and made 1 and a half times the icing. I really wanted to make the blackberry buttercream but unfortunately I was unable to find seedless blackberry jam; I used raspberry jam instead. Nevertheless they were amazing.
Tasty and refreshing cupcakes! The recipe yielded 24 minis and 6 regular cupcakes. I divided the icing recipe in half and added half an 8 oz container of cream cheese to it. I had just enough icing, so none went to waste. Although I tasted quite a bit while making it :-)
These are delicious! One minor gripe: it only makes 18 small cupcakes. I'll definitely double it next time. I made half Blackberry and half Raspberry Buttercream. Personally, I like the Raspberry more, but I'm biased, lol. Amazing recipe, though! :) Thank you!
I used Raspberry because I needed a pink icing for the party I was baking for. But hot ! This is a great recipe!!
It was a good cupcake a tip if you don't have blackberry's for the buttercream is to just add any jam and it will taste wonderful.
I thought that the cake and the frosting were to dense and thick. I liked the idea of blackberry in the frosting, but i thought the frosting was to sweet so i added about a half a lemon's worth of lemon juice and i liked it a little better. The lemon didn't really come through the batter. I won't make this again, but if i do I will definitely make it with a different frosting recipe and just add the blackberry flavor. However my sisters liked it because they aren't very picky.
This is the best cupcake I've ever had. I've had Sprinkles and loads of specialty cupcakes from little shops around town; this beats them all. Have made them for two different bridal showers. They're always an enormous hit!
These cupcakes turned out really well! I love lemon so much so I was a little disappointed when I didn't get a strong lemon taste (and I used 2 lemons instead of 1). I would add more lemon next time but the cakes were great! I topped mine with a strawberry champagne buttercream instead and they were delicious!
Delicious! A hit at the party I took them to. The recipe makes about 12 cupcakes if you fill the cups 3/4 full. I also added a second lemon and zest, and it was perfect. The frosting also makes enough for twice as many cupcakes, so I made a gluten-free batch using Bob's Red Mill All-Purpose Gluten-Free flour and they were also quite tasty. I used strawberry jam for the frosting. Fantastic!
These were quite tasty. I didn't have lemons on hand, so I used the basic recipe and altered it to make lime cupcakes. I used the juice and zest of 2 limes in place of the lemon in the cupcakes. I made them with a lime frosting because I had neither blackberries nor blackberry jam. Then frosting was: whip 1 cup margarine (I didn't have any butter). Add the juice of 1 lime and the zest of 2 limes. A little at a time add powdered sugar enough to make pipable frosting. Garnish with lime zest and a tiny wedge of lime.
Cupcakes would be amazing with a different frosting. This frosting is way too sweet like everyone else said. I halved the recipe like everyone said to do and it was the perfect aount. However, it was the wrong consistency and again, too sweet. Maybe it would be better if you flavor it with fresh berries that have been strained. I tried to add butter and cut down the sugar but i just couldn't get it to be less sweet without making it too buttery. Maybe add heavy cream? The cake was good but the next day it was dense vs fluffy.
I doubled the recipe, as recommended by other commentators, to get 24 cupcakes and they exploded over the top of the liners and ended up looking like mushrooms. They do taste nice and have an ok texture, a bit crumbly, but I’ll have to watch the level of batter if I make them again.
I really loved this recipe. I used cake flour and added the zest and juice of 2 lemons because I wanted a more intense lemon flavour. I also used strawberry jam because that was what I had on hand and it was really yummy. It made 12 cupcakes and I halved the icing and there was still plenty left over. I will definitely make these again!
The timing was all wrong!!!! I cooked mine for 20 minutes and they turned out hard as rocks and they were burned. You also need to add extra baking powder to make it less dense and more milk. On the icing I had to add so much milk to make it buttercream frosting — without it, it was buttercream fondant. The recipient did not even mention the fact of using milk to get that buttercream consistency. THIS RECIPE IS NOT GOOD — FIND A NEW ONE OR MAKE SOMETHING ELSE!!!
Taste of summer! Just the right amount of lemon. Cupcakes were moist and flavorful. Did not have blackberry jam so I mashed some of the blackberries through a strainer. I got a very thick fruit puree which I added to the frosting which cut some of the sweetness of the frosting. Made exactly a dozen cupcakes. I would make these again!
Delicious! Very easy to make, tasted amazing, I made mini cupcakes and this yielded more than 24 for me, and I made the frosting with a cup less of powdered sugar and it was plenty for all my cupcakes and tasted perfect. Made these for my daughters 1st birthday!
This frosting was AMAZING! I had a lot of extra, as I don't usually add much frosting to my cupcakes, and it was so good that I couldn't waste it, so I literally put the whole thing, bag and all, in the fridge to save it. xP The cupcakes were good as well. Great recipe!
I’m giving a 3 because the frosting was too sweet and was so runny. I tried to fix it but it was still too sweet. I even made 2 batches. The lemon cupcake part was great just not frosting.
Pretty good. I can't say that my family really liked them; lemon is such an underrated flavor! The cake part was really tough, it wasn't light and fluffy like you imagine cupcakes to be, it was thick and heavy. But that was okay, it tasted just fine, just made for extra crumbs. For the frosting I didn't have any blackberry jam, so I used blackberry flavored yogurt by yoplait. And ya know what, it worked! I just kept the cupcakes in the fridge, which I would have done anyway because buttercream melts.
I tried this recipe, the cupcakes did not turn out as I expected. They were falling apart. So to the next batch I added 2 cups of flour and it worked much better!
I made these for a friend's birthday and everyone really enjoyed them. Many reviewers said it only made approximately 12 full size cupcakes, so I made one plus an additional half recipe which yielded 20 cupcakes. The single recipe of buttercream was enough to pipe on all 20. I baked mine for 18 minutes and they were moist and a good texture. I followed batter recipe exactly, but added a small amount of milk to the buttercream to make it less stiff. Blackberry flavor was nice. You could use any flavor of seedless jam that works with lemon. I liked that the blackberry jam made the frosting a lovely pale violet.
It could use some more flavor so I added some lemon extract and a packet of lemonade kool aid mix to the batter. The icing however was a mess. I followed the instructions exactly and ended up with a runny batter.
The icing was much too sweet and the cake was a bit crumbly. However, my husband thought the cup cakes I did not ice were a super lemon muffin.
I thought it was absolutely delicious! I did half the frosting recipe because of the 4 cups of powdered sugar was a lot. It ended up being the perfect amount of frosting with a piping bag. I give these cupcakes a definite 5 star review and will make these again!!
This is just a review of the cupcakes, not the frosting, as I had a strawberry lemonade frosting I wanted to use on them. I followed the advice of the original recipe submitter, and made these as mini muffins. It made far more than 24. Eventually I broke down and used most of the remaining batter for six full sized cupcakes. I think perhaps the recipe calls for too much butter. My cupcakes are greasy. The lemon flavor is *extremely* subtle, despite my fears that I used too much zest. I was hoping for more lemon kick.
The cake part was delicious it had a nice zesty taste thanks to the lemon, but I felt like the frosting was way to "buttery" almost greasy. Only modification was cutting down the butter in the frosting. Over wise amazing!
YUM! Love the blackberry lemon combo. Super easy to make. I might add a little more milk for a lighter version. I thought the blackberry buttercream was fab! A nice change from the strawberry or blueberry you normally see with lemon. Frosted cupcakes looked pretty too! I was able to get 15 standard cupcakes and halved the frosting. (Like many others have previously shared.) Thank you for this recipe! I will be making another batch soon :)
I had such high hopes. But the frosting ruined it for me. I couldn't really taste the blackberry over the flavor of the butter. I even ended up adding more jam and I am still not pleased with it. I think maybe it would have been much better as a whipped cream buttercream. It would have lightened it up and let the blackberry flavor come through more.
LOVE LOVE LOVE this recipe! This was my first time ever making cupcakes & frosting from scratch & it was super successful. It only made 12 though. I had fairly small lemons so I added 1 extra.
First of all, these were delicious! Even the batter was some of the tastiest I've ever licked out of the bowl. I thought I was putting too much lemon juice in, but it was just perfect. The cupcake itself was delightfully lemony. I made jumbo cupcakes (six to a pan), and I had some batter left over. I cut the icing recipe in half and probably put too much on the cupcakes...it was far too sweet and everyone had to scrape some off the top. I felt a little sick after eating one, but that might have been because I ate a glob of the frosting that I had left over. I think if I actually had a normal cupcake pan around and made twelve, spreading the icing evenly over those instead of just six, these would have been perfect. I will definitely make them again though.
I love this recipe. I followed it exactly the first time and the cupcakes turned out great. They are pretty & they taste wonderful. I love the frosting recipe so much, I have used it with different fruits (jellies). So far I've done a peach version and a strawberry version with white cupcakes and fruit fillings.
This is a great recipe. I used it as a cake for my mom's 70th birthday celebration. Everyone raved about it. Will definitely use again!
I just made this recipe and it is so yummy, everyone in the family loved them. The fresher the lemon the better the flavor. I was only able to get 14 cupcakes out of one batch. And the frosting was amazing, I added 3 1/2 cups of confectioner sugar instead of 4!
I loved these cupcakes I made them for my family and my aunt took some to her friend and they had a cake to but they only ate the cupcakes it was amazing to me I tried the cake they had we ended up putting chocolate frosting on the cake one thing I disliked a bout the cupcakes are how lemony they are but I love the creamy ness of the frosting
Okay. #1- the frosting does not hold it's shape AT ALL. It tasts very good and balances with the lemon cupcake (which is very delicious by the way, just don't over bake or it's really dry) but it can be runny and falls flat. Definatly refrigerate before piping it out. Other then that the cupcakes are really good and I would most certainly recommend them.
These were a hit! Made some modifications based on reviews. I doubled the cupcake recipe as I wanted 20+ standard sized cupcakes. They took about 25 minutes to bake in my oven at same temp recommended in the recipe. I did a single batch of the icing and on recommendation of a previous review, I used half butter and half shortening as I don’t care for a strong butter flavor. I also cut down to only 3 cups of confectioners sugar. The icing was plenty sweet and the consistency was just fine for piping on. Cupcakes were dense, but delicious. These will be one of my go-to treats!
The flavor was amazing, however I had some execution issues. Not sure if it was me or the recipe. My icing wasn't very stiff, it wasn't runny, but it didn't hold it's shape as well as I thought it should. Also my cupcakes were deliciously moist, but a little bit crumbly. Not a lot. Just enough that they made a mess while eating them.
The icing is fantastic, but the cupcakes turned out slightly dry for me and I only baked them ~19 minutes. I will definitely try again and see if it may have been a mistake on my end!
