JUN
03

Lemon Blackberry Cupcakes to Celebrate

Cakes and Cupcakes, Dessert, Guest Posts, Seasonal Recipes, Summer Recipes | 37 comments

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.

recipe for lemon blackberry cupcakes

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.

lemon blackberry recipe

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.

recipe for blackberry cupcake

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 cupcakes

Print Save Recipe

Ingredients:

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 buttermilk

For 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 sugar

Directions:

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:

gimmesomeoven ali photoAli 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.

You can also find Ali on Facebook and Twitter.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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37
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    christina c - June 03, 2011 @ 7:48 am
  • 2
    Lola - June 03, 2011 @ 8:15 am

    Wow!!!!

    [Reply]

  • 3
    BP - June 03, 2011 @ 8:38 am

    These are absolutely gorgeous!

    [Reply]

  • 4
    Lauren at Keep It Sweet - June 03, 2011 @ 8:42 am

    The presentation is gorgeous and I love the sound of blackberry buttercream!

    [Reply]

  • 5
    EatLiveRun - June 03, 2011 @ 8:42 am

    These are beautiful! Perfect for summer.

    [Reply]

  • 6
    Erin - June 03, 2011 @ 8:53 am

    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]

  • 7
    Allison - June 03, 2011 @ 9:49 am

    These are beautiful! I think these needed to be added to my summer party menu.

    [Reply]

  • 8
    Allison - June 03, 2011 @ 9:50 am

    Ali – did you make the cupcake papers? Or did you find them somewhere? I’d like to find/make some of these.

    [Reply]

  • 9
    Ali @ Gimme Some Oven - June 03, 2011 @ 12:58 pm

    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]

  • 10
    Rachel @ Baked by Rachel - June 03, 2011 @ 2:13 pm

    These sound incredible and they’re stunning as well! Thanks for sharing – totally saving it :)

    [Reply]

  • 11
    Sylvie @ Gourmande in the Kitchen - June 03, 2011 @ 8:25 pm

    Those are gorgeous. I love the cupcake liners too, thanks for the link!

    [Reply]

  • 12
    Angela@spinachtiger - June 04, 2011 @ 7:50 am

    Just one more thing I can do with the blackberry syrup I recently made. Hooray for blackberries and these adorable wrappers.

    [Reply]

  • 13
    Kulsum at JourneyKitchen - June 04, 2011 @ 8:10 am

    Wow! those are beautiful. Thanks for introducing to that fabulous new to me blog :-)

    [Reply]

  • 14
    Mackenzie@The Caramel Cookie - June 04, 2011 @ 5:40 pm

    I LOVE the color of these. So beautiful!

    [Reply]

  • 15
    Jenn@eatcakefordinner - June 04, 2011 @ 9:42 pm

    These look beautiful – I love your photos.

    [Reply]

  • 16
    Pam - June 05, 2011 @ 8:06 am

    These photos are unbelievably gorgeous! The recipe sounds yummy, but it is your photos that brought it to life. Thanks.

    [Reply]

  • 17
    Ann Claire - June 05, 2011 @ 12:35 pm

    These cupcakes are beautiful and so perfect for summer. I must make them!

    [Reply]

  • 18
    katrina - June 06, 2011 @ 8:38 pm

    ummm…. yess please :)
    YUMMMMM

    [Reply]

  • 19
    Jen @ My Kitchen Addiction - June 07, 2011 @ 12:39 pm

    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]

  • 20
    michael black - June 13, 2011 @ 8:35 am

    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]

  • 21
    Dress and Dish - June 23, 2011 @ 1:01 pm

    Yummy!!! I love when cakes and cupcakes have fresh fruit on them! It just makes sense and tastes better! Yum.

    [Reply]

  • 22
    Sasha - June 29, 2011 @ 4:58 am

    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]

  • 23
    Hannah@ Bake Five - June 29, 2011 @ 8:08 am

    I absolutely love blackberries! These cupcakes look fabulous!

    [Reply]

  • 24
    Winnie - July 01, 2011 @ 6:08 am

    These are absolutely stunning :)

    [Reply]

  • 25
    Amanda - July 03, 2011 @ 4:00 pm

    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]

  • 26
    Dianne - July 24, 2011 @ 11:45 am

    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]

  • 27
    Maggie - August 19, 2011 @ 11:01 am

    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]

  • 28
    klaudia - July 27, 2012 @ 11:16 am

    How many cupcakes are going to resoult from this recepie? 12?

    [Reply]

    • Devin replied: — April 5th, 2013 @ 10:54 AM

      it made almost 24 when I made them! Some of my cupcakes were a bit bigger than they should have been. With non-uniform cupcakes, we had 22.

  • 29
    Ali @ Gimme Some Oven - August 06, 2012 @ 7:19 am

    @Klaudia – This recipe makes 24 cupcakes (2 dozen). Thanks! :)

    [Reply]

  • 30
    Steph - September 18, 2012 @ 7:19 pm

    Could you also do this recipe as a cake and not cupcakes?

    [Reply]

  • 31
    Cupcake Daily - November 29, 2012 @ 12:43 am

    Absolutely Lovely! Thanks for sharing…

    [Reply]

  • 32
    Carrie (The Cake Blog) - February 21, 2013 @ 6:31 am

    These look incredibly delicious! And gorgeous!!

    [Reply]

  • 33
    Kaelei - March 25, 2013 @ 3:33 pm

    I tried these last year and they came out perfectly, I used blackberry jelly for the frosting where it says purée and I didn’t notice much of a taste difference (I’m sure it would’ve been better fresh) only the color wasn’t vibrant enough and I had to add dye. But these were perfect I did them in mini form and ended up with about 70 cupcakes and I feel that they were more practical in mini form since they were so light. I’d like to see more recipes like this because it worked out perfect on a first attempt.

    [Reply]

  • 34
    Devin - April 05, 2013 @ 10:53 am

    My boyfriend and I made these a couple weeks ago. They turned out great! We ended up using only 4 cups of confectioners sugar in the frosting, and it was perfect, not too sweet. I also had to improvise with the lemon zest, since I didn’t have enough from 2 lemons, so the frosting was about 1/2 tsp zest and 1/2 tsp lemon juice. The cupcakes had about 1 1/2 tbsp zest, but would have been fine with more. The cupcakes came out perfect when done this way, and while I can’t compare to how they would have tasted, I definitely cannot complain. Thanks for the delicious recipe!!

    [Reply]

  • 35
    Toni - April 03, 2014 @ 7:14 am

    I want to make these for my niece’s birthday party. Can I frost them the night before and refrigerate them (I have to travel over an hour to the party) or should I keep the frosting in a cooler and frost the cupcakes immediately before the party??

    [Reply]

    • Katie Goodman

      Katie replied: — April 7th, 2014 @ 9:53 AM

      I would frost right before the party for best results.

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