These cupcakes were kind of buried in my archives, and that’s just not right. I’ve made them several times and everyone LOVES them. When my mom asked for them on Mother’s Day weekend, I took the opportunity to get some better pictures of them!
The cupcakes are fluffy and light, the frosting tastes like blackberry frozen yogurt, and the lemon curd is a bright, tart center that makes the whole thing complete. Basically, they’re too delicious to pass up. The lemon curd recipe has an unusual method and always comes out delicious. I use it for everything now! I got hooked on all things lemon when my dad kept asking for lemon meringue pie. Still haven’t been able to find the perfect recipe for him, but it’s a fun work in progress! Meanwhile, anything with lemon wins me over. I grew up as a die-hard chocolate lover, so this is a little weird for me, but it’s good. I’m growing. 🙂
*Makes 12 cupcakes
Lemon Curd Ingredients:
6 T. butter, softened at room temperature
1 c. sugar
2 large eggs
2 large egg yolks
2/3 c. fresh lemon juice
2 t. lemon zest
Lemon Curd Directions:
In a large bowl, beat the butter and sugar for about 2 min. Slowly add eggs and yolks. Beat for 1 min. Mix in lemon juice. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. Increase heat to medium and cook, stirring constantly, until thickened, about 15 min. It will read 170°F on thermometer. Remove from heat; stir in lemon zest. Transfer curd to a bowl and chill in the refrigerator. Covered tightly, it will keep in refrigerator for a week and in freezer for 2 months.
1 ½ c. flour
2 T. cornstarch
3/4 c. sugar
1 t. baking powder
½ t. baking soda
6 T. butter, room temp, cut into 8 pieces
1 large egg, room temp
1 large egg white, room temp
1 t. vanilla
1 c. plain Greek Yogurt
Line a cupcake pan with paper liners. Preheat oven to 350˚F. In bowl of electric mixer, whisk together dry ingredients until well combined. Add butter and with wire whisk on medium speed, mix for ~2 min or until fine crumbs form. Add wet ingredients to dry ingredients and whisk together on med speed until smooth (~1 min). The batter will be thick and still have tiny lumps.
Fill liners mostly full. Bake for 16-18 minutes or until toothpick inserted in center comes out clean. Remove cupcakes to wire rack and let cool to room temp.
Blackberry Frosting Ingredients:
½ c. butter, room temp
1 ½ c. powdered sugar
8 oz cream cheese, room temp
1/2 cup (about 30) blackberries to puree + 12 blackberries for garnish
Simmer blackberries in small saucepan for about 20 minutes, until they burst open and mixture becomes thick and juicy. Strain through a fine mesh strainer and reserve the juice for frosting.
In bowl of electric stand mixer fitted with whisk attachment, mix butter with powdered sugar on low until combined. Increase speed to medium-high and beat until cream is pale and fluffy (2-3 min).
Add cream cheese slowly and mix until combined. Continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. Pour blackberry puree over frosting and continue mixing until well incorporated. Refrigerate frosting for 10 minutes before piping it onto the cupcakes.