Lemon Cupcake with Blackberry Buttercream

Ingredients and Weight:

• For the Cupcakes:
  • All-purpose flour: 2 cups (250g)
  • Baking powder: 2 teaspoons (10g)
  • Baking soda: 1 teaspoon (5g)
  • Kosher salt: 1/4 teaspoon
  • Unsalted butter, softened: 1 cup (227g)
  • Granulated sugar: 2 cups (400g)
  • Large eggs: 3
  • Lemon zest: 1 tablespoon
  • Lemon juice: 1/2 cup
  • Milk: 1/2 cup
• For the Blackberry Buttercream:
  • Unsalted butter, softened: 1 cup (227g)
  • Powdered sugar: 3 cups (360g)
  • Blackberry puree: 1/2 cup
  • Lemon juice: 1 tablespoon

Preparation Time:

• 30 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a large bowl, beat together the butter and sugar until light and fluffy. 4. Add the eggs one at a time, beating after each addition. 5. Beat in the lemon zest and lemon juice. 6. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined. 7. Fill the muffin cups about 2/3 full. 8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For the Blackberry Buttercream: 1. In a large bowl, beat together the butter and powdered sugar until light and fluffy. 2. Add the blackberry puree and lemon juice and beat until well combined.

To Assemble: 1. Pipe or spread the blackberry buttercream onto the cooled cupcakes. 2. Decorate with lemon zest or fresh blackberries, if desired.

Nutritional Information (per cupcake):

• Calories: 350
• Carbohydrates: 50g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 150mg
• Sugar: 40g

Dish Characteristics:

• Moist and fluffy lemon cupcakes
• Smooth and tangy blackberry buttercream
• Bright and flavorful lemon zest
• Perfect for special occasions or afternoon tea

User Comments:

• "These cupcakes are so delicious and lemony! The blackberry buttercream is the perfect complement."
• "I loved the combination of the sweet lemon cupcakes and the tart blackberry buttercream."
• "These cupcakes were a hit at my party! Everyone went back for seconds."
• "I'm not usually a lemon fan, but these cupcakes changed my mind. They're so good!"
• "The perfect springtime dessert! Light and refreshing."

Special Precautions and Tips:

• Use fresh blackberries for the puree for the best flavor.
• If you don't have blackberry puree, you can make your own by blending fresh blackberries with a little bit of water.
• Don't overmix the batter, or the cupcakes will be tough.
• Bake the cupcakes until a toothpick inserted into the center comes out clean, but don't overbake, or they will be dry.
• Let the cupcakes cool completely before frosting them.