Lemon Cupcakes with Blackberry Buttercream


Light and Fluffy Lemon Cupcakes are topped with gorgeous swirls of Blackberry Buttercream!

Ingredients
For the cupcakes:
  • 1 3/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (I used full fat)
  • 1/2 cup milk (I used whole)
  • 2 teaspoons vanilla extract
  • 2 large egg whites, at room temperature
  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • *Zest of one lemon (about 2 teaspoons)


For the Blackberry Buttercream:
  • 1 cup blackberries
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt (do not SKIP!)
  • 4 cups confectioners sugar (more if needed), sifted


Instructions
For full instructions you can go to bakerbynature.com.

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