LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM
A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Provided by Megan C. A.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g
BLACKBERRY FILLED KEY LIME CUPCAKES WITH BLACKBERRY FROSTING
Make and share this Blackberry Filled Key Lime Cupcakes With Blackberry Frosting recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 55m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired.
- Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.).
- Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
Nutrition Facts : Calories 383.2, Fat 16.1, SaturatedFat 9.8, Cholesterol 59.2, Sodium 227.6, Carbohydrate 58.4, Fiber 2, Sugar 43.7, Protein 3
BLACKBERRY JAM CUPCAKES
this recipe only makes 12 cakes.. these are good plain, but outstanding with a burnt sugar icing, caramel or just plain buttercream..I have made them and decorated the top with a raspberry in the center
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.Line 12 muffin tins with paper liners.
- In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
- Set aside.
- In a medium bowl, beat butter till light and fluffy.
- With mixer on high, gradually beat in sugar, till light and fluffy --
- Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
- Blend in jam until almost but not quite blended.
- Spoon into prepared muffin tins.
- Bake until tips of cakes are spingy.about 20 minutes.
- cool in tins on wire rack.
Nutrition Facts : Calories 184.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 33.2, Sodium 211.6, Carbohydrate 29.3, Fiber 0.6, Sugar 15, Protein 2.3
KEY LIME CUPCAKES
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.
Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
KEY LIME CAKE WITH BLACKBERRY FROSTING
A Key lime cake with Key lime curd and blackberry frosting made with frozen berries in the center and whipped cream frosting on the exterior. I made this cake as my wedding cake based on cupcakes I made for my wife just before we started dating. It took a few attempts to get the flavors right, but the final recipe was a huge hit at the wedding.
Provided by Damek Rehl
Categories Desserts Cakes Birthday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 8-inch round cake pans with parchment paper. Place a mixing bowl and beaters into a refrigerator to chill for whipped cream frosting.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar and butter in the bowl of an electric stand mixer and beat at medium speed until mixture is creamy and smooth, 5 to 10 minutes. Meanwhile, beat eggs in another bowl until foamy.
- Slowly add beaten eggs to the bowl of the stand mixer and reduce speed to low. Add dry ingredients in small increments, alternating with buttermilk, until just combined. Add lime zest and juice and mix just until combined. Pour 1/2 of the batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 15 to 20 minutes. Let cool completely in the pans on wire racks before removing, about 30 minutes.
- While cakes are cooling, make the curd. Add sugar, butter, lime juice, and zest to the top of a double boiler filled with at least 1 inch of water in the bottom. Set heat to medium and mix until butter melts. Add 2 tablespoons of the mixture to the beaten eggs and stir until combined. Reduce heat on the double boiler until water is simmering; add eggs and mix until curd coats the back of a wooden spoon, 20 to 25 minutes.
- Let curd cool slightly, about 10 minutes. Transfer to a glass container and refrigerate until needed.
- For the frosting, combine blackberries and lime juice in a small saucepan over medium heat. Cook and stir for 20 minutes. Strain the mixture; if less than 3 tablespoons of liquid results, add small amounts of water to the pulp until 3 tablespoons is achieved. Allow juice to cool to room temperature, about 10 minutes.
- Pour blackberry juice and butter into a mixing bowl and beat until creamy. Slowly add powdered sugar and vanilla extract and beat to a thick consistency. Add milk and beat until combined.
- Remove chilled mixing bowl and beaters from the refrigerator. Add heavy cream and beat until cream is frothy. Slowly add powdered sugar and vanilla extract while beating; beat until frosting can hold stiff peaks.
- To assemble, add a layer of blackberry frosting to the bottom cake layer. Pipe a spiral of blackberry frosting with 1 to 2 inches of space between rings; this will keep the cake from shifting when it's cut. Fill the space between the rings with curd. Refrigerate the cake to allow buttercream to firm up, 10 to 20 minutes.
- Place the second layer of cake on top of the spiral, then coat the whole cake in a generous layer of whipped cream frosting.
Nutrition Facts : Calories 719.5 calories, Carbohydrate 95.1 g, Cholesterol 183.5 mg, Fat 36.5 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 22.1 g, Sodium 286.1 mg, Sugar 74.9 g
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