Blackberry Citrus Cupcakes Recipes

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

BLACKBERRY CITRUS CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding lemon peel. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small microwavable bowl, place 1 cup blackberries. Cover; microwave on High 1 minute to 1 minute 30 seconds, stirring once, until softened. Mash with fork. Place strainer over clean small bowl; line strainer with cheesecloth. Pour berries into strainer; press with back of spoon to remove seeds. Reserve juice; discard seeds and pulp.
• In large bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Gradually add reserved blackberry juice, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with additional blackberries and mint.

LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE

Steps:

• For the Cupcakes:
• Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
• Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
• Combine the milk and vanilla extract in a large liquid measuring cup.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
• Add the eggs one at a time, mixing slowly after each addition.
• Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
• Add the lemon juice and lemon zest, and mix slowly.
• Using a spatula, gently fold the blueberries into the batter.
• Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
• Transfer the pan to a wire rack to cool completely.
• For the Citrus Glaze:
• Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
• Pour glaze over each cupcake and enjoy!

BLACK RASPBERRY CHOCOLATE CHUNK CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.
• Dust chocolate chunks lightly with flour; fold into batter.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.
• Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.
• Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.