Blackberry Lemonade Cupcakes are delicious, sweet, and easy to make. They’re a refreshing summer treat made with delicious fruits that everyone loves. For those who want to make vegan blackberry lemonade cupcakes, I’ve included vegan gel alternatives in this article. I’ve also included some healthy alternatives to reduce calories.
To make these easy blackberry lemonade cupcakes, simply prepare a lemon cake batter, add some crushed blackberries, and bake until it rises and becomes fluffy. Once cooled, you can decorate them with homemade lemon and blackberry frosting.
Knowing how to make blackberry lemonade cupcakes from scratch is actually very simple and easy. Enjoy the fruity flavor of these delicious treats with your family.
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Ingredients
Yield: 12 Servings
Cupcake Batter:
- All-purpose flour – 1 ½ cups
- Granulated sugar – 1 cup
- Baking powder – 1 ½ teaspoons
- Salt – ¼ teaspoon
- Unsalted butter – ½ cup (Softened)
- Eggs – 2 large
- Fresh lemon juice – 3 tablespoons
- Lemon zest – 1 tablespoon
- Milk – ½ cup
- Fresh blackberries – ⅓ cup (Pureed)
Frosting:
- Unsalted butter – 1 cup (Softened)
- Powdered sugar – 3 cups
- Fresh lemon juice – 1 tablespoon
- Blackberry puree – 2 tablespoons
Suggestions alternatives:
- Vegan – Swap the butter for a plant-based baking stick, use almond milk instead of regular milk, and replace the eggs with two flax eggs (which is just 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water).
- Healthy – Substitute half of the all-purpose flour with whole wheat pastry flour, and use a granulated stevia blend instead of regular sugar to cut down on the calories.
Blackberry Lemonade Cupcakes
These freshly made black lime cakes are the ultimate sweet treat. Perfect for summer days and easy to bake from scratch.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (Softened)
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup milk
- ⅓ cup fresh blackberries (Pureed)
Frosting
- 1 cup unsalted butter (Softened)
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons blackberry puree
Instructions
- Preheat the oven to 350 degrees Fahrenheit, then line a standard muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the softened butter with the granulated sugar using a hand mixer in a large bowl until light and fluffy.
- Beat in the eggs one at a time. Then, stir in the fresh lemon juice and lemon zest.
- Gradually alternate adding the dry flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix just until combined.
- Gently fold the blackberry puree into the batter with a spatula.
- Divide the batter evenly among the 12 cupcake liners, filling them about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- To make the frosting, beat the softened butter until creamy. Slowly add the powdered sugar, one cup at a time. Finish by mixing in the lemon juice and blackberry puree until smooth, then spread onto the cooled cupcakes.
Notes
Tip – Make sure the butter and eggs are at room temperature so the mixture blends smoothly and bakes evenly.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 320Unsaturated Fat: 10gSodium: 109mgFiber: 1gProtein: 3g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.