Lemon Cupcakes with Blackberry Buttercream

Fluffy Lemon Cupcakes are topped with BLACKBERRY Buttercream! These Lemon Blackberry Cupcakes are so pretty and always a showstopper. Their refreshing flavor makes them perfect for Spring and Summer celebrations!

INGREDIENTS :

• For the cupcakes:
• 1 3/4 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• *Zest of one lemon (about 2 teaspoons)
• For the Blackberry Buttercream:
• 1 cup blackberries
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt (do not SKIP!)
• 4 cups confectioners sugar (more if needed), sifted

INSTRUCTIONS :

1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
2. In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
3. In a large measuring cup or bowl combine sour cream, milk, vanilla, and egg whites; mix well to combine. Set aside.
4. In a small bowl combine sugar and lemon zest. Using your fingertips, rub the zest IN to the sugar, until fragrant and well combined.
5. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes.
6. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
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Full recipes click here !

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