> Mom Knows Best : Lemon Cupcakes With Lemon Blackberry Buttercream Frosting

Thursday, June 7, 2018

Lemon Cupcakes With Lemon Blackberry Buttercream Frosting

                                           It's a girl!

             I received a sample from Nielsen Massey to facilitate this post.

 Last month my daughter was in town so this mom threw a baby shower for her. This was my first ever baby shower to host and I wanted it to be extra special. This is going to be my first grandchild and I am so happy that it is going to be a girl. After raising four boys, as my daughter was my only girl, I am going to have so much fun spoiling this baby girl. So what better way to start the spoiling than with a baby shower and delicious pink cupcakes. The cupcakes had to be homemade as only the best for my daughter.

  This was my first time making a buttercream frosting and I love how easy it was to make with my new pink Kitchenaid Stand Mixer. I am so glad that I finally bought one of these awesome stand mixers as they make baking so easy. I love that I can do other things as the mixer is doing its job. I had a hard time investing this much money in a small appliance but I am glad I did. I originally was just going to add the pure lemon extract to just the cake batter but once I tasted the frosting, I just felt it was missing something. So I added some lemon extract to my homemade buttercream frosting and the flavor of the frosting was amazing. You will love that I made the pretty pink color of the frosting with pureed blackberries. I no longer use the boxed cake mixes or containers of frosting as they contain artificial colors. I am trying to eliminate artificial colors from my families food even more so as the teen broke out in hives the other day after drinking a protein water that was made with red dye #40.

   The cake batter also was so delicious and easy to make. Makes me wonder why I ever bought those boxed cake mixes. The cupcakes had such a great spongey moist texture to them.

  My husband also made a beautiful fruit tray for the baby shower. He used a watermelon for the base and made the whole thing look like a baby carriage. The guests thought it was so pretty and so delicious. The guests also loved the cupcakes and my boys were so happy for the leftovers.

Lemon Cupcakes With Lemon Blackberry Buttercream Frosting

For the cupcakes:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs, at room temperature
1 1/4 cups milk
2 tablespoon Nielsen-Massey Organic Pure Lemon Extract

For the frosting:
1 cup unsalted butter, room temperature
3 - 4 cups powder sugar, sifted
1/2 cup frozen blackberries, thawed
1 tablespoon Nielsen-Massey Organic Pure Lemon Extract

makes 24 cupcakes

Preheat oven to 350. Line the cupcake tins with paper liners and set aside.

 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl and beat for 1 more minute.

 Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Add the milk and the lemon extract to the butter mixture and mix until combined. Add the baking soda and salt and mix on low for 30 seconds. Then add the flour, one cup at a time and mix on low until all ingredients are incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter. Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

While the cupcakes are cooling, puree the blackberries in a small food processor. Strain the pulp out into a fine-mesh strainer. Using a rubber spatula, push the blackberry pulp through the sieve to remove the seeds. Discard the seeds, and set the pureed blackberries aside.

Using a stand mixer with a paddle attachment, cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add the powder sugar, one cup at a time. Add the lemon extract, as well as the blackberry puree. Increase speed to medium, and beat until smooth and frosting is combined. Add more powder sugar if needed to get the desired texture of frosting.

Frost cupcakes as desired and garnish with a fresh blackberry or sprinkles.

Watch this video for some frosting cupcakes tips:


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