Lemon Cupcakes With Blackberry Buttercream



Ingredients

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) 

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

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