Blackberry, Lemon, Vanilla Cupcakes21

Posted by chockylit in Berries,Citrus,Vanilla (Wednesday July 27, 2011 at 9:17 pm)

blackberry lemon cupcake

Summer equals berries in this house. Even if summer also equals fog. (There is something refreshing about walking to work in a cool drizzle in July.) The three of us go through containers of blackberries on a regular basis – we heart blackberries. I was itching to mash some up and make a cupcake out of them. But things are hectic these days and I was having trouble committing. I think I purchased one or two ingredients every shopping trip over two weeks until finally on the way home Tuesday night I stopped at the corner store and thought, “I will see if they have lemons and blackberries”. And they did! Organic, too!

But was fear of rotting fruit going to be enough to get me out of my cupcake funk? I walked the ingredients home with wavering intentions… it was already getting late, I had dinner to cook, work to do, a child to hug! But I new if I got the ingredients measured out, I could get them done in no time.

Ok, maybe it wasn’t that easy (I woke up early to finish them), but they got done and they were yummy! With this combo you can’t go wrong. I like the creaminess of the curd and the looseness of the blackberry mash (I didn’t want to thicken it with too much starch). It made the cupcakes messy, but I just asked everyone to eat them with a spoon. No one seemed to mind.

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.

Return the cupcake top

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.

Add lemon 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.

Cupcake is filled and looking yummy

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.

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.

blackberry lemon cupcake

21 comments for Blackberry, Lemon, Vanilla Cupcakes »

  1. Yay! You’re back! I missed you!

    Comment by Renee — July 27, 2011 @ 10:42 pm

  2. These look divine!!!

    Comment by Jody — July 28, 2011 @ 2:49 am

  3. I love your blog so much!! full of inspiring recipes, and i’ve been recommending your blog to my cakers friends =)
    Just wondering about the vanilla cupcake in this recipe, how did they turn out? been looking and waiting for a good vanilla cupcake recipe from you..
    thanks =)
    happy baking!!!

    Comment by valentine — July 28, 2011 @ 3:44 am

  4. Welcome back from a long stint off! Good to see some new fresh ideas!

    Comment by Derrick — July 28, 2011 @ 6:24 am

  5. Glad you are back. I am looking forward to your yummy cupcakes.

    Comment by The Experimental Cook — July 28, 2011 @ 8:03 am

  6. Yum! These look amazing, like you said you can’t go wrong with that combination.

    Comment by Kazia Jankowski — July 28, 2011 @ 1:40 pm

  7. I heart blackberries too! Last summer I picked about 4kgs at once from a huge patch growing wild near my work, yuuummmm. The ones that weren’t scoffed immediately were layered with sugar in a huge jar then covered in port. THey’ve been sitting in a dark spot ever since maturing and mellowing. I could turn some into a syrup and drizzle it over your divine cupcakes!

    Comment by InTolerantChef — July 28, 2011 @ 7:36 pm

  8. Yum!
    When we get into our summer and blackberry season, I will definitely be making these! Thanks!

    Comment by Bridget — July 29, 2011 @ 2:30 am

  9. Looks so yummy!

    Comment by Le Rocher — July 31, 2011 @ 2:51 am

  10. These look so good I would eat the entire batch myself–without sharing!

    Comment by Dee — July 31, 2011 @ 4:59 pm

  11. I’m so glad you posted this when you did! I had a craving for cupcakes and found your post just in time. I finished assembling these 10 minutes ago and they are glorious. Such a perfect combination of flavours.

    Comment by Helene — August 6, 2011 @ 5:12 am

  12. These look very delicious and beautiful. Vanilla, lemon and blackberry – it a deivine combination:)

    Comment by Cake — August 14, 2011 @ 2:02 am

  13. Mmm, this frosting looks so fluffy and delicious. I wonder if the seeds or the extract will give it more of a vanilla taste? I’ve got to try this recipe, simply delicious. This is a great baking recipe for frosting.

    Comment by Nia — August 14, 2011 @ 4:20 pm

  14. This recipe looks delicious, I can’t wait to try it. It looks so fluffy and delicious. This is a great baking recipe for frosting that I’ve got to try.

    Comment by Nia — August 14, 2011 @ 4:21 pm

  15. So happy I stumbled upon your site. Loving these recipes! Can’t wait to try this one! Lemon, blackberry and vanilla – all of my favorite flavors wrapped up into one delicious cupcake! Thank you!

    Comment by How to Make Buttermilk — August 26, 2011 @ 8:09 pm

  16. It looks so delicious and I knew this is same in test. Thanks for sharing the procedure.

    Comment by Cabinets Bay Area — September 12, 2011 @ 5:23 am

  17. This looks delicious, but in my country we’re already out of blackberries, is it possible to switch with raspberries?

    Comment by Salomé — October 21, 2011 @ 11:44 am

  18. Ok, so I hate to be the hassler… But I’m hoping we get Christmas cupcakes. :)

    Comment by Mr. P — November 21, 2011 @ 10:18 am

  19. hosting bridal shower and have a brown/yellow theme. i’m not clever and need help. thinking of possibly making cupcakes with sunflower looking frosting. do you have any ideas?
    thanx, laurie

    Comment by Laurie Beatty — February 6, 2012 @ 12:19 pm

  20. I can’t wait to try these cupcake recipe. For the lemon curd, is there a substitute for the 2 egg yolks?

    Comment by Felicia reed — February 15, 2012 @ 8:54 pm

  21. I baked these and they were amazing!! I am so glad I found your blog. :)

    Comment by Stef — July 29, 2012 @ 5:49 pm

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