Lemon Cupcakes with Blackberry Buttercream

I stumbled across this recipe on Pinterest and finally got the chance to try it.  Confession… I’ve never really made a homemade, from scratch cake before. This one was easy to make and the batter tasted amazing! The buttercream while not intensely blackberry flavored, was a beautiful color and consistency. I made a few changes from the original recipes, but nothing major.

Recipe credit goes to Tide and Thyme and Annie’s Eats 








3 cups minus 6 tablespoons flour
6 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 lemon, zested and juiced
2 cups sugar
5 eggs, room temperature
1 1/4 cups milk
1 tablespoon lemon juice
1 teaspoon lemon
1 teaspoon vanilla
1 cup butter, softened
4 cups powdered sugar
1/2 cup (or more) blackberries
1 teaspoon vanilla
blackberries for garnish


Preheat oven to 350 degrees. Line 2 muffin pans with liners.

Sift together dry ingredients 5-6 times to aerate the flour mixture.

Beat butter, lemon zest and sugar until smooth and light, like five minutes. Add eggs in one at a time and combining thoroughly.

Combine milk and lemon juice. Let set for five minutes. This is basically making “buttermilk” since I never have buttermilk on hand. Add extracts.

Alternate adding buttermilk mixture and flour mixture to butter mixture. Scoop into prepared pans. Bake for 15-20 minutes or until golden and

For Frosting: Puree blackberries and strain to remove seeds. Beat butter until light and fluffy. Gently add powdered sugar, vanilla and blackberry puree. Frost cupcakes and top each with a blackberry for garnish


I love the color of the frosting in one of my favorite bowls