The best thing about baking is berries! These lemon cupcakes with blackberry icing were a huge hit at a family party. The recipe is very simple and the taste is tart yet very sweet. It’s a good cupcake for sharing.
I started with a basic vanilla cupcake and worked fresh lemon into the batter. I prefer to cut a lemon in half and hold the peeled side in my hand while squeezing. The juice flows through my fingers and it catches any pesky seeds before they make it into the batter.
I definitely used my stand mixer for the batter as it gets a little thick. The cupcakes are dense and have a unique lemon flavor. You could take the cupcake recipe and add any icing. It’s a cornerstone keeper recipe.
For the icing, I chopped the blackberries by hand but you could totally use a food processor or blender. This icing is more of a thick glaze than a true dense icing.
I think next time I will do a cream cheese icing. And then a strawberry. As I said you can pair this cupcake with anything you can pair lemon with.
From this basic vanilla cupcake, you can add any flavor. I sometimes add almond, taro, or ube instead of lemon.
It’s tea season. If you want a great cookie to pair with your tea check out our recipe for Cinnamon Madeleine Cookies.
Lemon Cupcakes with Blackberry Icing
Yield 12 Cupcakes
Ingredients for cupcakes:
1 large lemon
2 cups of all-purpose flour
1 stick of soft butter
1 cup of heavy cream
1 teaspoon of vanilla
1/2 teaspoon of baking powder
12 cupcake liners
Ingredients for Icing:
1 1/2 cups of blackberries
2 cups of powdered sugar
1/2 cup of butter
1/2 teaspoon of vanilla
Directions for cupcakes:
Add all dry ingredients to a large bowl
Squeeze lemon juice
Add the rest of the ingredients and mix with stand or hand mixer
Pour batter into liners
Bake for 20 minutes or until a toothpick comes out clean
Directions for Icing
Put powdered sugar and butter into a bowl and begin mixing.
Add vanilla and 1 cup of blueberries.
Ice cooled cupcakes
Use remaining Blackberries as garnish