الإثنين 27 مايو 2024

Lemon Cupcakes with Blackberry Cream Cheese Frosting

موقع أيام نيوز

These lemon cupcakes are soft, fluffy, and exploding with lemon flavor. Topped with fresh blackberry cream cheese frosting for the ultimate treat!

Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) milk*
  • zest + fresh juice of two medium lemons*

Blackberry Cream Cheese Frosting

  • 1 cup fresh blackberries, divided*
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Make the frosting: Puree 1/2 cup – 2/3 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You’ll have a couple Tablespoons of puree.
  6. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  7. Frost cooled cupcakes. I used Wilton #12 round tip. Garnish with remaining berries.