15 Apr Lemon Cupcakes with Blackberry Cream Cheese Frosting

Lemon Cupcakes | ButterLust Blog

I am one happy girl on this lovely (HOT! high of 90 degrees!) Monday. I had LASIK on Friday! No more glasses for me! I did really like my specs – they will be missed – but it was time for us to part ways. Best thing about having LASIK: wearing cute sunglasses again. Second best thing: getting babied by my mom all weekend – mani/pedi any one?

While I was “recovering” I made some cupcakes.

Not to toot my own horn or anything, but these are the BEST lemon cupcakes I’ve ever had. They are super light an fluffy and the lemon zest adds a fresh lemon flavor that you can’t get from extract alone.

I’m also kind of obsessed with lemon curd. I had to use all the willpower I have not to sit in front of the TV and watch Mad Men while eating it by the spoonful. Yes the extra step and the constant stirring make these cupcakes a bit more labor intensive than your average treat, but the’re totally worth it. I promise, you don’t want to leave it out.

Lemon Cupcakes | ButterLust Blog

Lemon Cupcakes with Blackberry Cream Cheese Frosting


    For the cupcakes:
  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • 1 stick (8 tbsp) unsalted butter, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure lemon extract
  • lemon zest from two lemons
  • For the buttercream:
  • 8oz. cream cheese
  • 1/4 cup butter (1/2 stick)]
  • 1 pint blackberries, pureed and strained (approximately 1/4 cup)
  • 1/8 tsp lemon zest
  • 3-4 cups powdered sugar
  • For the filling:
  • Ina Garten's Lemon Curd


    For the cupcakes:
  • Preheat oven to 350 degrees F. Line cupcake tins with paper liners or spray with nonstick spray.
  • Sift together the flour, baking powder and salt. Set aside.
  • In a medium bowl (or in a large measuring cup), whisk together the buttermilk milk and egg whites.
  • In another bowl, combine the sugar and lemon zest and rub them together with your fingers until the sugar is moist and fragrant.
  • Using a stand mixer with paddle attachment or hand mixer, cream butter and lemon sugar mixture until light and fluffy.
  • Add extracts and beat until well combined.
  • With mixer on medium, alternate adding the dry mixture (flour & baking powder) and the wet mixture (eggs and buttermilk) in thirds, until well combined.
  • Put the the batter into the cupcake tins and bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. Cool on wire rack
  • For the buttercream:
  • Cream cream cheese and butter until light and fluffy.
  • Add blackberry puree and lemon zest and mix until well combined.
  • Add powdered sugar in half cup increments until desires sweetness and consistency are reached.
  • For the Lemon Curd:
  • See Ina Garten's Lemon Curd Recipe
  • Note: After reading the reviews I decided to reduce the sugar to 1 cup, especially since the curd was going to be used in a cupcake. It turned out great and will be a nice tart bite to contrast the sweet fluffy cupcakes. I used Ina's method, however my food processor is stuck in storage so I had to use a blender. If you're in the same boat, add a little of the lemon juice to the blender with the zest to help it along. Also, Ina's recipe says the curd will set in about 10 minutes, but for me it took closer to 25 minutes over low hear for the mixture to thicken. I recommend upping the cooking temperature to medium-low to quicken the process - but make sure you stir constantly!


For the assembly:

Using a sharp, serrated knifed (I used a steak knife) or spoon, scoop out a small amount from the center of the cupcake. Reserve the piece that is cut out.

Lemon Cupcakes | ButterLust Blog

Scoop a teaspoon full of lemon curd into the middle of the cupcake. Replace the top of the piece that you scooped out.

Lemon Cupcakes | ButterLust BlogLemon Cupcakes | ButterLust Blog

Fit a pastry bag with the decorating tip of your choice, fill with Blackberry Cream Cheese Frosting and decorate.

IMG_5195-003 Lemon Cupcakes | ButterLust BlogIMG_5197-004IMG_5229-003

Cupcake Recipe Credit: My Baking Addiction

  • Natalie
    Posted at 18:27h, 15 April Reply

    This recipe has inspired me to take a little study break this week and make myself some spring-time treats!

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  • Rosie @ Blueberry Kitchen
    Posted at 16:36h, 29 April Reply

    Oh yum, your cupcakes look so delicious! I love the look of the blackberry buttercream!

  • Ryan
    Posted at 11:25h, 07 June Reply

    What is the yield of this recepie?

    • KWahlman
      Posted at 11:33h, 07 June Reply

      About 3 dozen cupcakes!

      • Ryan
        Posted at 11:36h, 07 June Reply

        Awesome! I had another recepie but the cakes were a bit flaky and the frosting was just sugar and blackberry jelly. Not very fluffy at all. Could you use blackberry preserves in substitute for the purée?

        • KWahlman
          Posted at 12:43h, 07 June Reply

          Yes, for sure! The only thing I would worry about is the added sugar in the preserves. You may want to add less powdered sugar to compensate, which would result in a less fluffy buttercream. Dehydrated blackberries would also be a great option.

  • Kim
    Posted at 09:31h, 20 June Reply

    Hi, these look divine! Would love to try making this recipe as I have a bottle of lemon curd and passion fruit curd which I would love to use up. A few questions:

    1. 3 dozens seem like a lot – did you use a small muffin/cupcake tin?
    2. Can we substitute the buttermilk with low fat plain yoghurt? I have this in my fridge most of the time rather than buying buttermilk specially.
    3. Is there anyway of putting the lemon curd in the middle of the cupcake rather than at the top?
    4. What nozzle did you use for the piping? I love these big swirls rather than the frilly ones.

    Thank you!

    • KWahlman
      Posted at 11:31h, 20 June Reply

      Passion fruit curd sounds delicious!
      1) I did not use a small tin, but I was baking for a large group so I was conservative with the amount of batter I placed in each tin. As with all recipes, the yield varies depending on how liberal you are with your batter pouring. If you are filling the tins about 2-3 full you can assume to get 24-30 cupcakes.
      2) Yes, you can substitute yogurt for buttermilk at the same ratio. OR you can use regular milk and mix it with 1tbsp of vinegar or lemon juice.
      3. The method I used allows the curd to sink down into the middle of the cupcake, just make sure you scoop out a large enough portion of the cupcake. You can also read about filling cupcakes here.
      4. I used a large round tip, like this one, for the buttercream.

      If you make them you’ll have to let me know how they turn out!

  • Charisse
    Posted at 09:53h, 19 February Reply

    If substituting lemon juice for the extract how much would you use?

    • KWahlman
      Posted at 10:18h, 19 February Reply

      Hi Charisse – Use 1 tsp on lemon juice instead of the 1/2 tsp lemon extract.

  • Daniela
    Posted at 22:19h, 07 August Reply

    by cupcake mix do you mean like the type of cake mixes that come in a box?

    • KWahlman
      Posted at 10:47h, 08 August Reply

      Hi Daniela – my apologies but I looked back through this post (it’s been a while!) and I didn’t see where I used the term “cupcake mix” anywhere. I could be going crazy though. Can you point out where you saw it? Usually, yes, I would be referring to a box cake mix.

  • Beatriz Rodrigues
    Posted at 13:51h, 18 August Reply

    Hi Katie! Can the butter be replaced by coconut oil?

    • KWahlman
      Posted at 14:04h, 18 August Reply

      Hi Beatriz! For the cake, I would not recommend substituting coconut oil. The creaming of the butter and sugar is very important for yielding a light, fluffy texture, and I cannot guarantee that coconut oil would yield the same results. Though, I’d be interested to see if it works so if you do try it, let me know how it goes!

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