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Perfect Blackberry Lemon Cupcakes with Buttercream Stars

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These cupcakes combine the tart brightness of lemon with juicy blackberries in a tender crumb, topped with whimsical buttercream stars. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (dairy-free milk can be used)
  • Zest of 1 medium lemon
  • 1 cup (about 150g) fresh blackberries (thawed and drained if frozen)
  • 1 teaspoon vanilla extract
  • For the Buttercream Stars:
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)
  • A few drops of yellow gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Add dry ingredients in three additions alternating with milk, beginning and ending with flour mixture. Mix on low speed just until combined.
  6. Gently fold in lemon zest and blackberries using a rubber spatula.
  7. Spoon batter into liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make buttercream stars: Beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar alternating with heavy cream, beating on low until combined.
  12. Add vanilla extract and salt, then beat on medium-high speed until fluffy, about 3-4 minutes.
  13. Add gel food coloring and mix until color is even.
  14. Fit a piping bag with a small star tip (#16 or #18), fill with buttercream, and pipe small star shapes onto each cooled cupcake.
  15. Serve immediately or store as directed.

Notes

Use room temperature butter and eggs for best texture. Fold blackberries gently to avoid breaking. Coat blackberries lightly in flour to prevent sinking. If buttercream is too stiff, add more cream; if too soft, add more powdered sugar. Practice piping stars on parchment paper before decorating cupcakes.

Nutrition

Keywords: blackberry lemon cupcakes, buttercream stars, easy cupcakes, homemade cupcakes, summer dessert, berry cupcakes

Find it online: https://goldensimmer.com/perfect-blackberry-lemon-cupcakes-recipe-easy-homemade-buttercream-stars-tutorial/