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Lemon Buttermilk Cupcakes with Blackberries & Lemon Cloud Icing
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Lemon Buttermilk Cupcakes with Blackberries & Lemon Cloud Icing
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Perfect for your springtime soirees, these lightly flavored lemon cupcakes include juicy fresh blackberries and a deliciously light and fluffy lemon icing. Tart lemon is balanced by the sweet blackberries for a cupcake that is both light and decadent. 

Prep time
Bake/Cook time
0:18 to 0:20
24 cupcakes
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Lemon Buttermilk Cupcakes with Blackberries & Lemon Cloud Icing
Extra Fine Granulated Sugar
Gold ’N Natural Turbinado Sugar
Prep time :
Bake/Cook time :
0:18 to 0:20
Yield :
24 cupcakes


Lemon Buttermilk Cupcakes

  • 1/2 cup unsalted butter, softened
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • 2 cups cake flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 16 ounce container fresh blackberries

Lemon Cloud Icing


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter and sugar until light and fluffy; beat in eggs 1 at a time. Add lemon zest.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk. Line a muffin tin with cupcake liners and fill each 3/4 full. Drop a blackberry (or several if they are small) directly into batter.
  4. Bake on center rack for 18-20 minutes; or until a toothpick inserted in center comes out clean. Transfer to a cooling rack and let cool completely. 
  5. Prepare icing by beating 2 egg whites until soft peaks form. Gradually add sugar and whip until stiff. Set aside. In a separate bowl, beat egg yolks until thick and lemon colored. Fold into egg white mixture, along with lemon juice and whipped cream. Freeze until ready to serve.
  6. Adorn each cupcake with a swirl of Lemon Cloud Icing, blackberry, and sprig of mint (if desired). Sprinkle with a bit of turbinado. Serve immediately. 


Recipe developed for Dixie Crystals by Aimee Broussard @SouthernFromScratch.

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