Guess what? I’m filming a LIVE Facebook event tomorrow, Friday 5/12, on my Facebook page at 1pm EST. All you have to do is go to my Facebook page, look for the live video with my big head on it, sit back, and watch! And of course… questions, comments, heys, hellos, and howdys (lol) are encouraged. This will be the first of many Facebook LIVE events in the near future, so get your mixers revved up and ovens preheated! Also, here is my latest video for the best banana cake I’ve ever had!
I had a major case of the blahs earlier this week. I caught a cold from all the travel/hustle bustle. But, thankfully, I’m feeling much better as the week progresses. For my Instagram friends who suggested drinking hot water + 2 Tbsp apple cider vinegar + 1 Tbsp lemon juice + 1 Tbsp honey, thank you! I added a little cinnamon and sipping it a couple times really helped me get over this bug. We’re dubbing that warm concoction the cold-fixer-elixer. Try it next time you’re down!
Now let’s focus on better, brighter, happier items!
We have lemon cupcakes with blackberry cream cheese frosting on today’s menu. These cupcakes are all sorts of flavorful with a giant dose of naturally colored (yay!) and naturally flavored (yay again!) blackberry frosting. They’re your dessert answer for everything coming up:
Literally any springtime celebration = these cupcakes.
Lilac/lavendar wedding color scheme? Done.
Bridal shower? Obviously.
Baby shower? This is your dessert, totally gender neutral.
Mother’s Day celebration? Mom approved.
No reason at all? Do you even need a reason to make cupcakes?
Let’s take a looksie at the lemon cupcakes first.
Lemon Cupcakes with Blackberry Cream Cheese Frosting
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) milk1
zest + fresh juice of two medium lemons2
Blackberry Cream Cheese Frosting
1 cup fresh blackberries, divided3
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting: Puree 1/2 cup – 2/3 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You’ll have a couple Tablespoons of puree.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes. I used Wilton #12 round tip. Garnish with remaining berries.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
I suggest whole milk or buttermilk. Any milk is fine, but you’ll get the most wonderful moist, soft, and rich texture with either of those 2.
About 1 and 1/2 Tbsp zest and 1/4 – 1/3 cup lemon juice.
I don’t suggest using frozen blackberries, nor do I suggest any other berry. Raspberries *might* work, but strawberry and blueberry puree will be much too thin. Instead, use freeze-dried strawberries or blueberries like we do in this frosting.