Super soft and fluffy lemon cupcakes topped with homemade blackberry buttercream frosting. They’re easy to make – and even easier to EAT! This is one cupcake flavor duo you don’t want to miss!
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
Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt; mix well to combine. Set aside.
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