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.

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


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


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.