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Saturday, March 2, 2013

Lemon-Berry Cupcakes

Yield: 20 standard size cupcakes

These lemon cupcakes have a light and airy crumb with a subtle lemon flavor. The berry frosting has a pretty lavender color flavored by blackberry jam or preserves. A lightly flavored delicious combo.

I did these with my five year old grandson, so I have included all of those photos here too. It is a good way to spend quality time together!

Cake Ingredients:

  • 1 cup sugar
  • 1 stick or 1/2 cup butter
  • 3 eggs
  • 2 teaspoons lemon extract
  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 cup milk


  1. Preheat oven to 350 degrees F.
  2. In medium mixing bowl, beat butter and sugar until fluffy.
  3. Add eggs and lemon extract, beat.
  4. In a separate bowl, mix flour and baking powder together.
  5. A little at a time and alternately, add flour mix and milk to wet mixture, mixing completely before next addition.
  6. Line standard sized cupcake tin with cupcake liners.
  7. Fill cupcake liners 1/2 way. 
  8. DO NOT OVER FILL because if they rise over the liner, they will flatten out and give you dry crisp edges.
  9. Bake approximately 20 minutes until tops spring back when touched, or tooth pick comes out clean.
  10. Let cool completely before frosting.

Frosting Ingredients:

  • 4 cups powdered sugar
  • 2 sticks or 1 cup butter
  • 3/4 cup berry flavored preserves or jam. Use jam if you intend on piping with a smaller tip.
  • 1 teaspoon lemon extract

Mix butter and jam completely.
Add extract and sugar until completely blended and smooth.

Pipe or spread frosting on cooled cupcakes and decorate if desired!


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