Lemon Cupcakes with Blackberry Cream Cheese Frosting. Also try my lemon blueberry layer cake Guess what Im filming a LIVE Facebook event tomorrow, Friday 51. Facebook page at 1pm EST. All you have to do is go to my Facebook page, look for the live video with my big head on it, sit back, and watchCitrus Cake With Lemon Whipped Cream FrostingAnd of course questions, comments, heys, hellos, and howdys lol are encouraged. This will be the first of many Facebook LIVE events in the near future, so get your mixers revved up and ovens preheated Also, here is my latest video for the best banana cake Ive ever had I had a major case of the blahs earlier this week. I caught a cold from all the travelhustle bustle. But, thankfully, Im feeling much better as the week progresses. For my Instagram friends who suggested drinking hot water 2 Tbsp apple cider vinegar 1 Tbsp lemon juice 1 Tbsp honey, thank youThis gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves. This ohsosimple and delightful Lemon Burst Poke Cake is slathered with lemon pudding then topped with a dreamy homemade whipped lemon cream cheese frosting. Theres. I added a little cinnamon and sipping it a couple times really helped me get over this bug. Were dubbing that warm concoction the cold fixer elixer. Try it next time youre down Now lets focus on better, brighter, happier itemsWe have lemon cupcakes with blackberry cream cheese frosting on todays menu. These cupcakes are all sorts of flavorful with a giant dose of naturally colored yay and naturally flavored yay again blackberry frosting. Theyre your dessert answer for everything coming up Literally any springtime celebration these cupcakes. Lilaclavendar wedding color scheme Done. Bridal showerObviously. Baby shower This is your dessert, totally gender neutral. Mothers Day celebration Mom approved. No reason at all Do you even need a reason to make cupcakes Lets take a looksie at the lemon cupcakes first. This is my basic lemon cupcake recipe. Theyre soft and fluffy with bright and sunny lemon flavor. I published the recipe 4 years ago and theyve never steered us wrong The recipe is actually my most popular cake recipe on my blog lemon blueberry layer cake only reduced to make cupcakes. Lemon Cake With Lemon Whipped Cream FrostingI made a little batch of sugar flowers which would be super cute on the cupcake version of this cake, which I will likely do with the extra flowers from this. So if youve tried the lemon blueberry layer cake recipe, you know the cupcake version is a winner too. Theres nothing crazy or fancy about the batter. Simply creamed butter sugar, eggs, flour, baking powder, milk, and lemon. The usual gang The batter is creamy, silky, and has the most unbelievable fresh lemon fragrance. Youll fall in love even before you steal the first taste. Lemon Whipped Cream Frosting' title='Lemon Whipped Cream Frosting' />Remember to only fill your cupcake liners 23 full just like you see above. Now that you have the cupcakes baked and cooling, get started on the frosting. I actually made this frosting in a video over on Facebook if you want to watch the process and learn exactly how I piped the frosting. Grab fresh blackberries, puree them in a food processor I use my little ninja, then push through a fine mesh strainer to rid the seeds. Youre left with thick and seedless blackberry juice, which will go directly into the frosting. I suppose a blackberry jam works just as well, though the flavor may not be as potent. Dont you just want to swipe a taste with your fingerI dont suggest doing this method with any other berry though raspberries shouldbe fine. Strawberries and blueberries produce a juice thats much too thin for cream cheese frosting. You know what to do instead Freeze dried berries. You know I swear by freeze dried strawberries in frosting. Issue with Cream Cheese Frosting. This is a cream cheese frosting so make sure youre using block cream cheese, not cream cheese spread. Thats the 1 issue readers face when making cream cheese frosting. You want the actual block of cream cheese, sold right next to the tubs of cream cheese spread. The blackberry flavor in this frosting is mild, but youll know its there. The blackberry cream cheese frosting is a little thinner than were used to because of the added juice, but I was still able to pipe it with my 1. I actually loved how light it was, especially paired with an equally light lemon cupcake. The frosting is also super soft and just as creamy as you see in the photo above. This is, without a doubt, my new favorite cream cheese frosting. Im already planning on using it to fill a sponge cake roll and urge you to try that too Also, doesnt looking at the purple color instantly put you in a better mood Experience it all ASAP. SHOP THE RECIPEHere are some items I used to make todays recipe. Recipes For Mahi Mahi on this page. Kitchen. Aid Stand Mixer Kitchen. Aid Hand Mixer  Ninja Master Prep Glass Mixing Bowls  Mini Strainer Cupcake Liners Cupcake Pan Frosting Bags 1. Round Decorating Tip. Ingredients 1 and 12 cups 1. Blackberry Cream Cheese Frosting. Directions Preheat the oven to 3. F 1. 77C.  Line a 1. Make the cupcakes Whisk the flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pourspoon the batter into the liners fill only 23 full to avoid spilling over the sides. Bake for 1. 8 2. For around 3. Allow the cupcakes to cool completely before frosting. Make the frosting Puree 12 cup 23 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. Youll have a couple Tablespoons of puree. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners sugar, vanilla, blackberry puree, and salt. Beat on low speed for 3. Frost cooled cupcakes. I used Wilton 1. Garnish with remaining berries. Make ahead tip Store leftovers in the refrigerator for up to 4 5 days. Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2 3 months. Thaw overnight in the refrigerator. Recipe Notes I suggest whole milk or buttermilk. Any milk is fine, but youll get the most wonderful moist, soft, and rich texture with either of those 2. About 1 and 12 Tbsp zest and 14 13 cup lemon juice. I dont suggest using frozen blackberries, nor do I suggest any other berry. Raspberries ightwork, but strawberry and blueberry puree will be much too thin. Instead, use freeze dried strawberries or blueberries like we do in this frosting. Did you make a recipe Tag sallysbakeblog on Instagram and hashtag it sallysbakingaddiction. Sallys Baking Addiction. 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