Moist and light vanilla cupcakes filled with lemon curd and topped with blackberry buttercream.
I love everything about cupcakes, that delicious light cake topped with layers of rich frosting, what’s not to love? Well, the decorating, actually. I am absolutely, shockingly, terrible at decorating cupcakes. Some of the baking bloggers I follow make my jaw drop with their skills – icing and buttercream transformed into rose petals, snowflakes, and layer after layer of perfectly draped fondant.
My typical cake decorating routine involves me sweating and red faced, hair hanging into my eyes, lips pursed, swearing. And that’s just getting the stuff in the piping bag.
I spent hours and hours trying different techniques with different sizes of tips, frustrations building and building. There was blackberry buttercream covering every inch of my body, the counter, the walls, you really don’t want to know. And let this be a warning to you, blackberry purée does NOT come off any of the above places easily. I ended up using a Magic Eraser…on my hands. Ouch.
So because of my sub-par frosting skills, I’ve been quite shy to share a cupcake post before now. But these cupcakes are just too lovely not to share. The cake has a delicate hint of vanilla and is filled with homemade tart and tangy lemon curd (click here for my lemon curd recipe). The beautiful pinky-purple colour is all natural – no food dyes in this frosting. Blackberry purée gives great colour and a nice hint of tartness to balance out the sweet buttercream.
As much as I wanted a bounty of beautiful pink cupcakes, divinely frosted and piled up in a beautiful arrangement, it just didn’t happen. I ended up with one usable cupcake. It’s the one you see in all these pictures, posing her little heart out all by her lonesome. She may not have been the prettiest cupcake I’ve ever laid eyes, but she sure was delicious!
Blackberry Lemon Curd Cupcakes
- 1 and 1/2 cups cake flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- lemon curd (jarred or homemade – click here for my recipe)
- 1/4 cup blackberries, puréed and strained
- 1/2 cup butter, softened
- up to 2 cups icing sugar
- pinch of salt
- Prepare a 12 cup cupcake pan with paper liners. Preheat oven to 350°.
- Sift together the cake flour, baking powder, baking soda and salt and set aside.
- Using a stand mixer or hand-held mixer, cream the butter with the sugar until pale and fluffy. Add in the eggs one at a time, beating well after each addition. Add in the vanilla.
- Alternate between adding in the flour mixture and the buttermilk, gently mixing until just combined.
- Fill each cup about 2/3 full with the batter. Bake 20 – 25 minutes until tops are just barely golden and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
- While the cupcakes are cooling, prepare the buttercream.
- Cream the butter until smooth, about 2 minutes. Add a pinch of salt. Slowly sift in the icing sugar a 1/2 cup at a time, beating well after each addition until creamy and smooth, but still slightly thick.
- Gently fold in the blackberry purée and blend until the colour is uniform.
- Cut out a small hole, about 3/4 of an inch deep, into the top of each cupcake and spoon in the lemon curd.
- Frost with the blackberry buttercream. These are best enjoyed fresh, but will last up to 2 days in an airtight container.