Lemon Cupcakes with Lavender Blackberry Buttercream
These soft and moist lemon cupcakes are soaked with a sweet lemon syrup and frosted with a lavender blackberry buttercream. The combination of the bright lemon with the floral and fruity notes creates the perfect balance of flavors. Happy baking!
The Breakdown
01. Lemon cupcakes
Let’s start with the base: a light and fluffy cupcake bursting with lemon flavor. We used lemon zest in this recipe which pairs beautifully with the lavender blackberry buttercream.
02. Lemon syrup
To elevate the lemon flavor even more, we add a lemon syrup soak. While the cupcakes are still warm, you’ll brush a tangy, sweet syrup that’s made with 2 simple ingredients– lemon juice and sugar.
03. Lavender Blackberry Buttercream
This frosting combines the tartness of blackberry jam with the subtle floral notes of lavender. To make it, you’ll fold in blackberry jam into a creamy lavender buttercream base.
How to Store
For the cupcakes: The cupcakes can be stored in an airtight container in the refrigerator for 1 week. If you plan on freezing, we recommend freezing the cupcakes unfrosted. Arrange them in a single layer, place them in an airtight container, and freeze up to 3 months. Once you’re ready to serve, allow the cupcakes to thaw, then frost with the buttercream.
For the buttercream: The buttercream can be prepared ahead of time and stored in an airtight container. It will keep in the refrigerator for 1 week or in the freezer for 3 months. When you’re ready to use it, let it come to room temperature, then re-whip with an electric mixer until it becomes light and fluffy.
Watch how we made them:
Lemon Cupcakes with Blackberry Lavender Buttercream
Ingredients
Cupcakes
- 6 tbsp unsalted butter softened
- 6 tbsp vegetable oil
- 1 cup granulated sugar
- Zest of 1 lemon
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Lemon syrup
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
Blackberry lavender buttercream
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1 1/2 tbsp heavy cream
- 1 tsp dried lavender
- 1 tbsp blackberry jam
Instructions
- Preheat the oven to 350℉.
- In a large bowl, whisk together the butter, vegetable oil, and sugar until smooth. Then, whisk in the egg, lemon zest, and vanilla extract.
- Mix in the buttermilk, followed by the flour, baking powder, and salt. Mix until combined.
- Line a tray with cupcake liners. Spoon the batter into the liners filling 1/2 to 2/3 of the way full. Bake at 350℉ for 20 minutes.
- Meanwhile, microwave the lemon juice and sugar for 1 minute. While the cupcakes are still warm, poke holes in each cupcake and brush with the lemon syrup.
For the buttercream:
- In a small food processor or spice grinder, process the lavender to turn it into a fine consistency.
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream the butter until smooth, about 2-3 minutes.
- Add the powdered sugar 1 cup at a time. Beat until light and fluffy. Add the heavy cream and lavender. Then, fold in the blackberry jam.
- Once the cupcakes have cooled completely, frost, and enjoy!
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