15 Apr Lemon Cupcakes with Blackberry Cream Cheese Frosting
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.
- 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
- 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
- Ina Garten's Lemon Curd
- 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
- 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.
- 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.
Scoop a teaspoon full of lemon curd into the middle of the cupcake. Replace the top of the piece that you scooped out.
Fit a pastry bag with the decorating tip of your choice, fill with Blackberry Cream Cheese Frosting and decorate.
Cupcake Recipe Credit: My Baking Addiction