Best 2 Blackberry Citrus Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite Blackberry Citrus Cupcakes, a symphony of flavors that will tantalize your taste buds. Get ready to embark on a baking adventure that yields moist and fluffy cupcakes infused with the vibrant zest of citrus and the juicy sweetness of blackberries. These cupcakes are not just a treat for the palate; they're also a feast for the eyes, adorned with a luscious blackberry buttercream frosting that adds an extra layer of decadence. Additionally, discover variations of this classic recipe, including a gluten-free version for those with dietary restrictions and a delightful vegan alternative for those seeking plant-based indulgence. Let your creativity shine as you explore these recipes and create unforgettable moments with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY CITRUS CUPCAKES
Enjoy a citrusy twist to delicious blackberry cupcakes made with Betty Crocker™ Super Moist™ cake mix - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding lemon peel. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In small microwavable bowl, place 1 cup blackberries. Cover; microwave on High 1 minute to 1 minute 30 seconds, stirring once, until softened. Mash with fork. Place strainer over clean small bowl; line strainer with cheesecloth. Pour berries into strainer; press with back of spoon to remove seeds. Reserve juice; discard seeds and pulp.
- In large bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Gradually add reserved blackberry juice, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with additional blackberries and mint.
Nutrition Facts : Calories 290, Carbohydrate 34 g, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg
LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Provided by Katherine Kallinis Berman
Categories HarperCollins Cupcake Lemon Juice Lemon Blueberry Summer Dessert Bake
Yield Makes 12 cupcakes
Number Of Ingredients 16
Steps:
- For the Cupcakes:
- Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
- Combine the milk and vanilla extract in a large liquid measuring cup.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
- Add the eggs one at a time, mixing slowly after each addition.
- Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
- Add the lemon juice and lemon zest, and mix slowly.
- Using a spatula, gently fold the blueberries into the batter.
- Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
- Transfer the pan to a wire rack to cool completely.
- For the Citrus Glaze:
- Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
- Pour glaze over each cupcake and enjoy!
Tips:
- Choose fresh blackberries. Fresh blackberries have a deep purple color and are plump and juicy. Avoid berries that are bruised or have any signs of mold.
- Measure your ingredients accurately. This is especially important for baking recipes, as even a small difference in the amount of an ingredient can affect the final product.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cupcakes light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Gently fold in the dry ingredients. Overmixing the batter can make the cupcakes tough.
- Fill the cupcake liners about ⅔ full. This will help to prevent the cupcakes from overflowing while baking.
- Bake the cupcakes at the correct temperature and for the correct amount of time. Check the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done.
- Let the cupcakes cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
These blackberry citrus cupcakes are a delicious and refreshing treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to make, be sure to give these blackberry citrus cupcakes a try.
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