It’s cupcake time again! I know it’s been a while since I shared one of my cupcake recipes, so I decided to make this one a doozy. Basically, you take a simple vanilla cupcake, put some lemon curd in the middle, and top it with a smooth raspberry buttercream frosting.
Sound like a lot of work? Not at all! There’s no need to make the lemon curd yourself (unless you’re feeling very fancy). I bought some from a store and I always try to be fancy, so don’t feel bad! And if you don’t want to make the cupcake batter from scratch, just buy your favorite vanilla cake mix and follow the instructions on the box.
VANILLA CUPCAKES WITH BLACKBERRY BUTTERCREAM FROSTING
Servings: About 2 dozen cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 sticks unsalted butter at room temperature
2 cups sugar
1¼ cups buttermilk
1½ teaspoons vanilla extract
1 small jar lemon curd
½ cup blackberries, pureed and strained
2 sticks unsalted butter
4 cups confectioner’s sugar
¼ teaspoon kosher salt
Blackberries for garnish
- Preheat oven to 350°F. Grease two 12-cup cupcake pans with cooking spray or line with cupcake liners.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer, using the paddle attachment, beat butter with the sugar on medium speed until it forms a softened paste. Then add the eggs, one at a time, beating after each until it’s incorporated. Stop once or twice between adding the eggs to scrape down the sides of the bowl.
- Set the mixer to a low speed and alternate between adding the flour mixture and the buttermilk, a little at a time. Once fully incorporated, beat in the vanilla.
- Divide the batter evenly between the cupcake pans, filling each cupcake mold three-quarters full. Bake in the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for at least 15 to 20 minutes, before turning out the cupcakes to cool completely.
- While the cupcakes are cooling, make the blackberry buttercream frosting: Add two sticks of butter to an electric stand mixer and beat on high for about 1 to 2 minutes using the paddle attachment. Reduce the speed to low, and slowly add the confectioner’s sugar, beating until combined. Then add the blackberry puree and salt and increase speed to medium. Beat until smooth and fluffy. Set the frosting in the refrigerator until you are ready to frost the cupcakes.
- Using a small pairing knife (or a cupcake corer if you have these fancy things), remove the center of each cupcake. The hole you create should be about a ½- inch to ¾-inch deep. Fill each cupcake with approximately 1 to 2 teaspoons of lemon curd.
- Frost cupcakes and garnish with a blackberry on top.