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Lemon Cupcakes with Blackberry Buttercream Frosting » Tide & Thyme
· Vegetarian
A month or so, my good friend Jamie (aka my cupcake groupie) mentioned that she’d seen a lemon cupcake with raspberry frosting over on Pinterest, that looked to-die-for. It sounded great, and I added it to my “to-bake” list. Sadly, I hadn’t come across any good-looking raspberries since she’d mentioned it. That is of course, until 1 day before we left for Charleston. Oh yeah, and they weren’t raspberries, they were blackberries. But I decided to make it work, and make them happen! I mean…
Ingredients
Produce
• 1/2 cup Blackberries
• 1 Lemon
Refrigerated
• 5 Eggs, large
Baking & Spices
• 1 tbsp Baking powder
• 3 cups Cake flour
• 4 cups Confectioner's sugar
• 1 tbsp Lemon extract
• 1/2 tsp Salt
• 1 pinch Salt
• 2 cups Sugar
• 1 tsp Vanilla extract
Dairy
• 32 tbsp Butter, unsalted
• 1 1/4 cups Buttermilk