Fluffy Lemon Cupcákes áre topped with BLáCKBERRY Buttercreám! These Lemon Bláckberry Cupcákes áre so pretty ánd álwáys á showstopper. Their refreshing flávor mákes them perfect for Spring ánd Summer celebrátions!
Ingredients
For the cupcákes:
- 1 3/4 cups cáke flour
- 1 1/4 teáspoons báking powder
- 1/2 teáspoon báking sodá
- 1/4 teáspoon sált
- 1/2 cup sour creám (I used full fát)
- 1/2 cup milk (I used whole)
- 2 teáspoons vánillá extráct
- 2 lárge egg whites, át room temperáture
- 1 stick (4 ounces) unsálted butter, melted
- 1 cup gránuláted sugár
- *Zest of one lemon (ábout 2 teáspoons)
- For the Bláckberry Buttercreám:
- 1 cup bláckberries
- 2 táblespoons lemon juice
- 2 sticks (8 ounces) unsálted butter, VERY soft
- 1/2 teáspoon sált (do not SKIP!)
- 4 cups confectioners sugár (more if needed), sifted
Instructions
- Preheát oven to 350 degrees (F). Line á 12 mold muffin tin with páper liners; set áside.
- In á medium bowl combine flour, báking powder, báking sodá, ánd sált; mix well to combine. Set áside.
- Full instructions see bakerbynature.com
Lemon Cupcakes with Blackberry Buttercream
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