Lemon Cupcakes with Blackberry Buttercream

Hi everyone and welcome again to my baking blog.

This time I will be talking about how to make these yummy cupcakes, for which I use my basic vanilla cupcake recipe (which is the basis of every cupcake I make). This recipe makes 12 large cupcakes or approximately 18 regular cupcakes.

I decided to make these cupcakes because me and Elliot picked some blackberries from around Ducklington Lake near Witney and I thought the combination of lemon and blackberry would make some delicious cakes 🙂

So lets start then…


110g soft margarine

225g caster sugar

2 eggs

150g self-raising flour

125g plain flour

120ml semi-skimmed milk

1tsp vanilla extract

Rind and juice of 1 lemon

For the icing: 

227g soft margarine

500g icing sugar

74g fresh blackberries

1tsp vanilla extract

Blackberries, to garnish (one per cake)


Here goes the method…

Start by preheating the oven to gas mark 4/180°C and lining either a cupcake/muffin tin depending on the cases you are using (I used a 12 hole muffin tin).

In a mixing bowl cream the soft margarine with the caster sugar either by hand or using a hand mixer, until the mix is soft and creamy (can take 3-5 minutes).


Then add the eggs one at a time, mixing for a few minutes each time. Sieve the two flours into a separate bowl and pour the milk and vanilla extract into a jug.

Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat. Repeat these steps until all of the flour and milk have been added.

Remove the rind from the lemon and chop up, so the pieces are smaller. Juice the lemon and add both the rind and juice to the cake mixture.

Spoon the mixture into the cupcake cases until about two-thirds full. Bake for about 20 minutes (larger size) or 12 minutes (smaller size) until slightly golden and springy. Remove from the oven and leave to cool on a cooling rack.


To make the icing, purée the blackberries in a small food processor or using a hand blender until smooth. Strain the pulp using a fine mesh sieve, pushing through using a spatula.


Discard the seeds and leave the purée aside. Next using a hand mixer combine the soft margarine with the icing sugar and vanilla extract. Then add the blackberry purée until smooth and thick.


Once the cupcakes are completely cool, ice them either using a piping bag with a star nozzle (as I did) or just spread the icing on using a knife. Then push the blackberries into the icing of each cupcake.

Enjoy baking and eating! 🙂



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