by This week I made cupcakes to take to work for a coworker’s 50th Birthday. The theme was black and white, so I decided to make lemon cupcakes with blackberry filling and cream cheese whipped cream frosting.
I used butter in the cupcakes, and they were very good… moist, lemony and buttery. However, the butter did make them a little bit dense. While I would definitely make these again, I think I would try using oil next time instead of butter.
Now the blackberry filling…. oh my! Super yummy! And the best part was that blackberries were the only berries on sale last weekend! Definitely a nice bonus! I tried coring the cupcakes to fill them, but with such a dense, moist cake, it was easier to fill them with a pastry piping tip instead.
I topped the cupcakes with Cream Cheese Whipped Cream frosting, and molded some candies to decorate the top.
Lemon Cupcakes
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 eggs at room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour for high altitude, add 2 extra Tbsp
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ⅓ cup lemon juice (2-3 lemons depending on their size)
- 1 Tbsp lemon zest
Instructions
- Preheat oven to 350° F. Line muffin tin with paper liners (12-15 regular size); set aside
- In bowl of electric mixer, beat butter and sugar together on medium-high speed until light and fluffy (2-3 minutes). Scrape bowl as needed.
- Add eggs and vanilla. Beat on medium-high speed for 2 minutes. Scrape bowl as needed. Set aside
- In a medium bowl, stir together flour, baking powder, and salt. Slowly add the dry ingredients to the batter in 3 additions, beating on low speed after each addition. The batter will be thick.
- On low speed, add in milk, lemon zest, and lemon juice. Stir just until combined. Do not overmix the batter.
- Spoon into cupcake lines, about 2/3 full. Bake 18-22 minutes, or until the top springs back when touched or toothpick inserted in center comes out clean.
- Remove from oven and allow to cool completely before frosting.
