Lemon Cupcakes with Blackberry Buttercream

A month or so, my good friend Jamie (aka my cupcake groupie) mentioned that she’d seen a lemon cupcake with raspberry frosting over on Pinterest, that looked to-die-for. It sounded great, and I added it to my “to-bake” list. Sadly, I hadn’t come across any good-looking raspberries since she’d mentioned it. That is of course, until 1 day before we left for Charleston. Oh yeah, and they weren’t raspberries, they were blackberries.

They were absolutely, positively fabulous. I used Annie’s recipe for lemon cake, homegirl has yet to let me down on the cake front (or any other front in the kitchen for that matter!), and it was absolutely perfect. Light, lemony, and slightly tart from the addition of lemon zest. And for the frosting, I just used my standard buttercream recipe, then added some pureed blackberries for flavor and color. They were so gorgeous, and it’s always a proud moment when you get that kind of beautiful color with no additional food coloring.

These little gems just have me hungrier for the warmer, sunnier times to come in the next month or so. However, it’s looking like we have one more blast of winter ahead of us this week! I hope everyone stays safe and warm, and bakes these fabulous cupcakes to brighten your day while you’re stuck inside!

28 Comments

  1. Posted March 5, 2013 at 9:23 AM | Permalink

    The frosting really is stunning, such a gorgeous color! Totally perfect for spring :)

  2. Posted March 5, 2013 at 11:16 AM | Permalink

    I love blackberries. Yum! And combo it with lemon cake? Perfection!

  3. Posted March 5, 2013 at 12:37 PM | Permalink

    Beautiful cupcakes! I love the flavors.

  4. Posted March 5, 2013 at 2:40 PM | Permalink

    Blackberries are my very favorite fruit, in a buttercream? Yes! That sounds delicious. I love everything about this recipe!

  5. Posted March 5, 2013 at 4:22 PM | Permalink

    These cupcakes are beyond gorgeous. I love blackberries and they are actually my fiance’s favorite fruit. He would adore these. Paired with lemon cake sounds like perfection!

  6. Posted March 6, 2013 at 6:27 AM | Permalink

    Such pretty cupcakes!

  7. Posted March 6, 2013 at 1:25 PM | Permalink

    oh yum! these are beautiful. the flavors have me excited for spring! :)

  8. Posted March 14, 2013 at 6:12 AM | Permalink

    Yum! These look so great and I love the lemon-blackberry combo.

  9. Posted March 27, 2013 at 5:01 PM | Permalink

    Beautiful! Lemon and blackberry together are so refreshing – can’t wait to try this after blackberry picking this summer!

  10. Posted March 27, 2013 at 6:40 PM | Permalink

    These look amaazing! I LOVE blackberries! Thanks for sharing came over today from the blog hop!

  11. Posted April 3, 2013 at 11:56 AM | Permalink

    These are beautiful! I love the styling for the photo too!

  12. Katie
    Posted April 3, 2013 at 6:24 PM | Permalink

    These look so pretty and sound like they taste amazing. I can’t wait to make these for my mom’s birthday! She’ll love them

  13. Ashley
    Posted April 6, 2013 at 10:41 AM | Permalink

    How many does this make? I don’t know if I missed it somewhere but I’m wondering if I should double the recipie or not :p

  14. Kristen
    Posted April 17, 2013 at 5:21 PM | Permalink

    I am making these for a bridal shower, does it really take 5 eggs? Most other cupcake recipes only take 2 maybe 3. I can’t wait they look delicious!

    • Posted April 17, 2013 at 5:58 PM | Permalink

      The eggs help add moisture and richness to the eggs. I think you could reduce it to 4, but I wouldn’t do any less than that.

  15. kenzie
    Posted May 19, 2013 at 3:55 PM | Permalink

    Do you really need 4 cups of sugar for the frosting? I used it and its super gritty…
    I don’t know how to fix it now. The rest is wonderful though.

    • Posted May 19, 2013 at 3:58 PM | Permalink

      Yes, 4 cups of confectioner’s sugar is pretty much my standard for buttercream frostings. You could always add a splash of milk or a little more vanilla extract to thin it out a bit. You used powdered sugar right – and not regular granulated sugar? I’m not sure why it would be “gritty”…

  16. Karrie
    Posted July 24, 2013 at 4:18 PM | Permalink

    Should these be refrigerated? They look amazing!

    • Posted July 25, 2013 at 8:27 AM | Permalink

      Karrie, I usually don’t refrigerate my buttercream frosting. But, it’s fine if you want to too, won’t hurt them!

      • Karrie
        Posted August 10, 2013 at 2:20 PM | Permalink

        Laura – Thanks so much!
        I made these a couple weeks ago and EVERYONE LOVED them. I told my mom about them and now she wants me to make some for her when I go home in a couple weeks, and I am wondering, do you think it would be okay to make the blackberry puree ahead of time (the day prior) and keep it on ice on the way home (9 hour drive)? I know she doesn’t have a food processor, so I’m trying to figure out if I can get out of dragging mine with me by making the puree before we leave, and the cupcakes the next day after we arrive!

  17. Helen
    Posted July 24, 2013 at 9:44 PM | Permalink

    I made this frosting with yellow cake and lemon custard filling last Sept. Delicious. Thanks for the green light on blackberry. It’s like spring in early Autumn. Just need to wait for the blackberries to ripen.

  18. Jessie
    Posted July 28, 2013 at 8:00 PM | Permalink

    I just made 50 of these for a bridal shower. They were delicious! I modified the cake to be gluten free. Though it was a little temperamental at first, it worked out nicely. Thank you for a good recipe!

  19. Krissi
    Posted April 30, 2014 at 7:44 PM | Permalink

    I have made this recipe once already and have gotten rave reviews-thank you for the terrific recipe. But I was wondering, if i am making a batch for a wedding that is a few days in advance, how soon can I make the cupcakes and the frosting and how would you store them?? Thanks for the advice.

    • Posted May 2, 2014 at 7:51 AM | Permalink

      You could make the cupcakes and frosting a day or two in advance, but I’d recommend until waiting until the day or night before to frost them. The cupcakes could also be made and frozen for a month or so in advance, but not the frosting.

  20. Linda
    Posted May 24, 2014 at 1:40 AM | Permalink

    We have a Meyer Lemon tree, so do you think fresh lemon juice could be used instead of lemon extract? And if so, how much?

    • Posted May 27, 2014 at 7:36 AM | Permalink

      I’d just add a little more zest, and probably 2 Tbsp of lemon juice!

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  1. […] Icing recipe taken directly from the Blackberry Buttercream Frosting by Tide and […]

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