JUN
03
Lemon Blackberry Cupcakes to Celebrate
I’m taking some time off to be with my family for a little while.
The following recipe is written by Ali of Gimme Some Oven. Welcome, Ali!
One of my favorite things about the arrival of warm weather is getting to spend time outside enjoying it with good friends.
From grilling on the back deck, to picnics with friends, to morning coffee dates on the front porch, to (at least in my world) a calendar full of weddings, bridal showers, and baby showers that somehow always seem to hit during the spring — it just seems like everyone is so ready to enjoy the freshness and beauty of a new season! What better way to do that than with fresh berries!
So as always, I find myself always looking for some fresh new recipes to bring along to celebrate! This season, my new “go-to” recipe are these delicious Lemon Blackberry Cupcakes. There’s something about the lemon and berry combination that everyone always seems to enjoy.
But I love how these Lemon Blackberry Cupcakes seem perfectly suited to just about any occasion. Whether for a more formal gathering, or just a delicious light treat to serve with tea, this light and fruity recipe is always a favorite.
And for all of you berry lovers, feel free to also substitute whatever berries you have on hand for this recipe. I happen to adore blackberries, but blueberries, raspberries, strawberries or even cherries would be lovely with this.
So cheers to new seasons, and to fun and fresh desserts to celebrate!
What is one of your favorite “go-to” recipes to celebrate warmer weather?
Related: Kitchen Tip: Easy Cupcake Piping Tricks
![]()
Lemon Blackberry Cupcakes
adapted from Martha Stewart.
Makes 2 dozen cupcakesIngredients:
For the Lemon Cupcakes:
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
grated zest of 2 lemons (about 2 Tbsp.)
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup buttermilkFor the blackberry buttercream frosting:
1 cup (2 sticks) unsalted butter, softened
1/4 cup blackberry puree (preferably strained)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugarDirections:
For the lemon cupcakes:
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
For the blackberry buttercream frosting:
With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
About the Author:
Ali Ebright is the home cook and photographer behind the blog Gimme Some Oven.
She has a blast (often quite literally!) working during the day as a worship leader and musician in Kansas City, but loves coming home to a (quiet!) kitchen to relax into a different art – creating simple, delicious meals. All the better, of course, when shared with those she loves.





Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



Check out my lemon blueberry cupcakes!
http://selfishlyhappy.blogspot.com/2011/04/recipe-lemon-cupcakes-with-blueberry.html
[Reply]
Wow!!!!
[Reply]
These are absolutely gorgeous!
[Reply]
The presentation is gorgeous and I love the sound of blackberry buttercream!
[Reply]
These are beautiful! Perfect for summer.
[Reply]
The weather warming up is definitely a good time. Unfortunately after growing up in upstate NY, Memphis summers do not appeal to me weather wise. We are already hitting the 100 degree mark and it ends up in me staying indoors a lot
But I still really want these cupcakes! They would totally be worth eating while I melt sitting on the porch.
[Reply]
These are beautiful! I think these needed to be added to my summer party menu.
[Reply]
Ali – did you make the cupcake papers? Or did you find them somewhere? I’d like to find/make some of these.
[Reply]
Hey Allison!
I actually bought the cupcake papers for these ones. They’re made by Wilton — http://bit.ly/kvQWOT. You can buy them online, or my local craft stores (like Hobby Lobby or JoAnn’s) also carry them. Good luck!
~Ali
[Reply]
These sound incredible and they’re stunning as well! Thanks for sharing – totally saving it
[Reply]
Those are gorgeous. I love the cupcake liners too, thanks for the link!
[Reply]
Just one more thing I can do with the blackberry syrup I recently made. Hooray for blackberries and these adorable wrappers.
[Reply]
Wow! those are beautiful. Thanks for introducing to that fabulous new to me blog
[Reply]
I LOVE the color of these. So beautiful!
[Reply]
These look beautiful – I love your photos.
[Reply]
These photos are unbelievably gorgeous! The recipe sounds yummy, but it is your photos that brought it to life. Thanks.
[Reply]
These cupcakes are beautiful and so perfect for summer. I must make them!
[Reply]
ummm…. yess please
YUMMMMM
[Reply]
Love Ali… So fun to see two of my favorite blogs come together! And, I just love the look of these cupcakes. So pretty, and I’m sure they are just as delicious!
[Reply]
Wow they look great..
question do you bake them in those paper holders or put them in after??? i am new to baking.. thanks
[Reply]
Yummy!!! I love when cakes and cupcakes have fresh fruit on them! It just makes sense and tastes better! Yum.
[Reply]
oooo you dont understand how much im craving something sweet and fruity like these! They look too good to eat though
so so pretty and utterly perfect
[Reply]
I absolutely love blackberries! These cupcakes look fabulous!
[Reply]
These are absolutely stunning
[Reply]
SO pretty!! I really, really want to make these so I can see the actual cupcake!! I bet the flavors are just amazing together.
[Reply]
I want to make your lemon blackberry cupcakes and I just LOVE the purple paper liners you use.
Where do you get them or do you make them. Thanks so much for your help. Love your site!! Dianne
[Reply]
Made these for a bridal shower…they were such a big hit. I used seedless blackberry jam instead of a puree for the frosting…probably used more like a half cup…otherwise did everything the same and they turned out perfect!
[Reply]
How many cupcakes are going to resoult from this recepie? 12?
[Reply]
@Klaudia – This recipe makes 24 cupcakes (2 dozen). Thanks!
[Reply]
Could you also do this recipe as a cake and not cupcakes?
[Reply]
Absolutely Lovely! Thanks for sharing…
[Reply]
These look incredibly delicious! And gorgeous!!
[Reply]