Blackberry, Lemon, Vanilla Cupcakes Recipe

I am definitely trying these cupcakes out sometime this week. I have been in the mood for citrus/fruity cupcakes. Can't wait! If you do bake these bad boys, let us know how they turned out!

Vanilla Cupcakes

12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and salt in a bowl.

5. Measure out milk and vanilla together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the milk/vanilla mixture and beat until combined.

8. Repeat above, alternating flour and milk and ending with the flour mixture.

9. Scoop into cupcake papers about half to three-quarters full.

10. Bake for 22-25 minutes until a cake tester comes out clean.

Lemon Curd

2 large egg yolks

1/3 cup sugar

3 tablespoons freshly squeezed lemon juice, strained

3 tablespoons unsalted butter, cut into small pieces

4 tablespoons heavy cream

2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.

2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.

3. By hand, whip together cream and powdered sugar until soft peaks form.

4. Fold cream into the chilled curd.

Blackberry Mash

6 ounce blackberries

1/4 cup water

1 tablespoon sugar

1 teaspoon cornstarch

seeds from 1/4 vanilla bean

1. Heat blackberries, water, and sugar over medium heat until boiling.

2. Mash with a potato masher.

3. Add cornstarch and vanilla bean and cook for a few minutes until thick.

4. Remove from heat and cool.

Vanilla Bean Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese

1/2 cup (1 stick) butter

2-3 cups sifted powdered sugar

seeds from 1/4 of a vanilla bean

vanilla extract to taste

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours

2. Beat butter until soft and creamy.

3. Add cream cheese and beat until combined.

4. Add half of the sugar and the vanilla bean. Beat until creamy.

5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

6. Add vanilla extract to taste if the seeds aren’t enough adding in 1/2 teaspoon increments.

 

Assemble

1. Fill the cupcakes with the lemon curd and blackberry mash using the cone method. This post has step by step photos of the method.

2. Frost.

3. Top with a blackberry.

You can find the original posting of this recipe here.

Thanks again, Chockylit!