Lemon-Blackberry Cupcakes

What a week. This week has been a whirlwind of work and science and clients and go go go go go go nodontstop! Truthfully, it’s been more like the last 3 weeks of insanity. My brain has officially liquified. I need a cupcake.

 In preparation for this week of madness, I made these cupcakes for my team as a sort of…almost-there-guys!-we-can-do-this!-rah-rah-rah! sort of thing. They were extremely motivational. Light, but sturdy lemon-scented cakes, topped with smooth blackberry buttercream (well, smooth except for the blackberry seeds, which are clearly just there to get stuck in your teeth- I couldn’t find seedless jam)…perfect for inducing a work-promoting sugar high.

I stashed some of the left over frosting from these in my fridge and, as I sit in this hotel room, far far away from that little cup of joy, I’m drooling just thinking about it. Man, what I wouldn’t give for that icing and a spoon in place of the sorry excuse for a bagel than I just scarfed. How long do you think frosting keeps? Is a week and a half too long? Probably. Ah well. It seems that I’ll just have to make more this weekend, when I have time to breathe.

Lemon-Blackberry Cupcakes

From All Recipes. Makes 12.

Try to find seedless jam. I couldn’t, so I used the seeded variets, which, although pretty, wreaks havoc on your teeth. The only modification I made to this recipe was to add a little salt to the batter itself- because you should never make a baked good without a little salt. Ever.

1 c granulated sugar
1/2 c butter
2 eggs
1 1/2 t vanilla extract
1 1/2 c all-purpose flour
1/4 t salt
1 3/4 t baking powder
1/2 c low-fat milk
1 lemon, juice and zest

1 c butter, softened
1 t vanilla extract
1/4 t salt
4 c confectioners’ sugar
1/2 c seedless blackberry jam

  • Heat the oven to 350°F 2. Line 12 muffin cups with paper linersand lightly spray with cooking spray
  • In the bowl of a stand mixer (or with an electric hand mixer), cream the butter and sugar until fluffy
  • Add the eggs, one at a time, then the vanilla
  • Quickly beat in the flour and baking powder until well combined
  • Add the milk, lemon juice and lemon zest and mix just until smooth
  • Divide the batter evenly among muffin cups. They will be very full, but don’t owrry, the cupcakes don’t rise much
  • Bake for ~20 to 25 minutes or until edges are slightly starting to color and a toothpick inserted into the center comes out clean
  • Cool completely

While the cupcakes cool, make the icing…

  • In another medium bowl, beat the butter, vanilla, and salt until very smooth
  • Combine the powdered sugar, a little at a time, until all in incorporated and very smooth
  • Add the jam and mix until evenly incorporated
  • Using a piping bag, frost the cupcakes. Each will have a lot of icing-as it should be.
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