Lemon-Berry Cupcakes

Lemon Cupcakes:

3 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 cup buttermilk
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla extract

1. Preheat oven to 325° degrees.
2. Line cupcake pan with baking cups

3. In a large bowl cream 
butter and sugar, with an electric mixer, until pale and fluffy-about 4-5 minutes.

4. Add eggs, one at a time until mixture becomes creamy,
5. In a separate bowl whisk to combine flour, baking soda and salt.
6. Alternate adding dry ingredients and milk to butter mixture, in 3-4 batches. Mix each addition just until ingredients incorporate—do not over mix.
7. Add lemon zest and lemon juice. Mix batter for an additional minute. Batter should be light and fluffy.

8. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until cake tester/toothpick inserted in center comes out clean.

Place pan on wire rack and cool completely before removing from pan.
Once cooled, frost cupcakes.
Buttercream Frosting:

1/2 cup shortening

1 tsp. vanilla extract
4 cups confectioner’s sugar
1/2 cup unsalted butter, softened


     

 1.Cream butter and shortening with electric mixer. Add vanilla.

 2. Gradually add sugar,
1 cup at a time. Blend well.

Blackberry Buttercream Frosting:

1/2 cup unsalted butter, softened

1/2 cup shortening
1 tsp. vanilla extract
4 cups confectioner’s sugar
1/4 cup blackberry puree (or as much as needed to add minimal flavor)

1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, 1 cup at a time. Blend well.
3. Add Blackberry puree and beat until light and fluffy.
 (if frosting is dry, add 1 TB milk)

These cupcakes were served as dessert at a Church function. We brought about three dozen, and within the about 45min, there were six left.

Have a blessed day!