Lemon Cupcakes and Blackberry Buttercream Recipe

Tantalize Your Taste Buds with Lemon Cupcakes and Blackberry Buttercream 🍋🖤

Prepare to embark on a delightful journey of flavors with our Lemon Cupcakes topped with luscious Blackberry Buttercream. These cupcakes are the perfect combination of zesty lemon and sweet blackberry, creating a treat that’s both refreshing and indulgent. Whether you’re hosting a party or simply craving a sweet pick-me-up, these cupcakes are sure to impress. Let’s dive into the recipe and create a dessert that will leave you longing for more!


For the Lemon Cupcakes:

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup whole milk
  • 2 tablespoons fresh lemon juice

For the Blackberry Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1/4 cup seedless blackberry preserves
  • 1-2 tablespoons heavy cream, if needed
  • Fresh blackberries, for garnish (optional)


  1. Preheat and Prepare:
    • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Flavorings:
    • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix in the lemon juice until just combined.
  6. Bake Cupcakes:
    • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make Blackberry Buttercream:
    • In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2-3 minutes.
    • Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
    • Mix in the blackberry preserves until fully incorporated. If the frosting is too thick, add 1-2 tablespoons of heavy cream until desired consistency is reached.
  8. Frost and Garnish:
    • Once the cupcakes are completely cooled, frost them with the blackberry buttercream using a piping bag or offset spatula.
    • Garnish with fresh blackberries, if desired. Serve and enjoy!

Nutritional Information:

  • Prep Time: 20 minutes
  • Cooking Time: 18-20 minutes
  • Total Time: 40-45 minutes
  • Servings: 12 cupcakes

These Lemon Cupcakes with Blackberry Buttercream are a delightful blend of citrusy freshness and berry sweetness, making them the perfect dessert for any occasion. Whether enjoyed as a sweet treat or served at a special event, these cupcakes are sure to impress with their vibrant flavors and irresistible charm. So why wait? Whip up a batch today and treat yourself to a delightful indulgence that will leave you craving more! 🍋🖤

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