"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." — Megan C. A.
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1 1/2 teaspoons
1 1/2 cups
1 3/4 teaspoons
lemon, juice and zest
seedless blackberry jam
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.
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.
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!
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!
Very yummy! Substituted strawberry preserves (just my preference).
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 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. =/
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cupcake with Blackberry Buttercream
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 109
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