11. Mango Vanilla Cupcakes

Another tropical cupcake! This rich, buttery vanilla cupcake is topped with a decadent mango buttercream. Now we’re talking. These are on the must-try list for fruit cupcakes. They definitely symbolize summer!

 

So, this is my Monday post! I’m super excited to be joining the party and looking forward to mingling with all of you. As I was deciding what special dessert I should bring to the occasion, I was thinking about how much I’ve been enjoying the summer weather now that it’s finally here.  We’ve all been hibernating with the extreme cold winter we’ve had and it’s nice to see everyone out and about.

To celebrate the beautiful weather, I decided to make something using flavors that symbolize summer. While I was at the supermarket, I noticed some gorgeous mangos on sale, perfect! I love mangos, they’re such a sweet and fragrant fruit. Mangos are also a tropical fruit, so I wanted to carry that theme into my recipe. Then I came across some coconut flavored yogurt and it just came together for me. To be honest, I’ve never baked with yogurt before, I usually use sour cream, but no better time than the present to try something new.

 

INGREDIENTS
  • 1 & ⅓ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup sugar
  • 1 large egg
  • ¼ cup coconut flavored yogurt (or vanilla)
  • ¾ cup milk (I used whole milk)
  • 1 tsp vanilla
  • **Buttercream ingredients
  • ¾ cup unsalted butter, room temperature
  • ½ cup mango puree (using a handheld or stand blender, puree a generous ½ cup of diced mangos until smooth)
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 4 cups icing sugar
INSTRUCTIONS
  1. Preheat oven to 350°F and line a muffin pan with 12 paper liners.
  2. In a large bowl, toss together flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk the melted butter with the sugar. Add the egg, yogurt, milk and vanilla. Stir together, then gently pour into the dry ingredients. Mix until smooth and try not to over mix.
  4. Fill the paper liners ¾ full with batter and bake for about 18-20 minutes or until a toothpick inserted into the centre comes out clean. Let cupcakes cool completely before frosting.
  5. To make the buttercream, whip the butter until light and fluffy. Add the mango puree, salt and vanilla, mix until somewhat incorporated. Add the icing sugar, one cup at a time, blend until smooth.

Source: http://www.littlesweetbaker.com/2014/05/30/tropical-mango-vanilla-cupcakes/

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10. Strawberry Cupcakes

 

Every baker should have a delicious go-to strawberry cupcake recipe and this one is a winner. Strawberry buttercream is light and fluffy on top of a moist cupcake (made with Greek yogurt!). Now we’re talking!

 

Boxed vanilla cake mix combines with Greek strawberry yogurt and fresh strawberries to create simple, moist cupcakes that are bursting with strawberry flavor. Add on a swirl of strawberry buttercream and you’ve got one stellar summery cupcake with minimal fuss. The world is your oyster here, folks. Try it with Peach Greek yogurt and fresh peaches, or Blueberry yogurt and fresh blueberries. I’d love to hear the combinations you come up with, and how they worked for you.

 

Ingredients:

FOR THE CUPCAKES

  • 1 (15.25 ounce) package French Vanilla cake mix (see note below)
  • 1/2 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup Greek strawberry yogurt
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 cup diced fresh strawberries (about 10 medium berries)

FOR THE STRAWBERRY BUTTERCREAM

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • about 8 medium fresh strawberries, pureed (you’ll need 4-5 tablespoons of puree)

DIRECTIONS:

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  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you’ll cover that with delicious frosting.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

FOR THE FROSTING:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.

Source: http://www.mybakingaddiction.com/strawberry-cupcakes-recipe/
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9. Orange Creamsicle Cupcakes

 

These orange creamsicle cupcakes have me nostalgic for one of my favorite childhood candies – orange slices! No fruit cupcake list is complete without an ode to the orange! It’s a delicious cupcake you can enjoy all summer long!

When summer seems far away, bring a little bit of sunshine into the kitchen with a little citrus treat. Actually, they are all my favorites but this cupcake is the best of them.

creamsicle cupcakes gluten free gluten free canteen

So, here are some recipes and ingredients of my favorite cupcakes.

 

Ingredients
  • 6 oz. GF flour (4 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 1 oz. tapioca flour/starch) (about 1⅓ cups)
  • 6 oz. white sugar (about ¾ cups)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 3 oz. unsalted butter, melted and cooled slightly (6 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon orange oil or 1 teaspoon orange extract
  • 4 oz. orange juice, room temperature (1/2 cup)
Creamsicle Buttercream
  • 4 oz. unsalted butter, room temperature (8 tablespoons)
  • 3 tablespoons spectrum vegetable shortening
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange oil or 1 teaspoon orange extract
  • 16 oz. powdered sugar, sifted
  • optional: 1 teaspoon orange simple syrup (from candied orange liquid, saved)
Decoration
  • Candied orange peel or Orange Jelly Candy cut into shapes
Instructions
Cupcake
  1. Preheat oven to 350. Place cupcake liners in tin (about 12-14). Set aside.
  2. Weigh flour, sugar together in a bowl and add baking soda and salt. Melt butter and cool slightly. Add the eggs, vanilla, orange oil and juice to the butter, mixing well. Add liquid to the dry and incorporate thoroughly. Beat with a spoon (or a mixer) for about a minute until the batter is light and fluffy and looks like cake batter. Scoop into prepared liners about ⅔ full. Bake at 350 for five minutes. Lower oven temperature to 325 and bake about 12-15 minutes more or just until a toothpick comes out without crumbs. Don’t over bake! Set on a rack to cool as soon as you can remove the cupcakes. Cool thoroughly before frosting.
Buttercream
  1. In the bowl of a stand mixer, using the whip attachment mix the butter and shortening until combined. Add the flavorings and mix again. Sift in the powdered sugar (yes, again) and mix on low until incorporated. Whip on medium high to high for about 3-4 minutes to get that nice fluffy volume. Add the simple syrup if you have it on hand. Great flavor, but totally optional. Pipe or spread on cupcakes and decorate with candied orange peel or orange candies cut into shapes.

Source: http://www.glutenfreecanteen.com/2012/02/24/orange-creamsicle-cupcakes-gluten-free/

 

8. Lime Cupcakes

You’ll be transformed to a tropical island with one bite of these lime cupcakes. OK, so I can’t promise that, but I can promise that you won’t regret making these sweet and tangy cupcakes.

So when these cupcakes developed cracked, flat and ugly tops after I made alterations to a familiar recipe yesterday, I wasn’t discouraged or at all upset with myself like I would have been in the past. On the contrary – after feeding my oblivious friends the delicious mistakes, I made a few changes and tried again for the sake of taking photos and sharing the recipe with you guys.

This time I got it “right.”

Lime Cupcakes

Vanilla Cupcakes
The one thing I think is VERY important and want to stress is to make sure your ingredients are at room temp. Slice the butter so it warms more quickly, microwave your milk for 20 or so seconds, and set your eggs in warm water for 15 or so minutes before separating. If a little yolk gets in the mix, don’t worry about it. If you don’t want to waste yolks, use one whole egg. If you hate mayo, use sour cream (I would have, but I didn’t have any so I decided to try it out! Mayo works for chocolate cake, right?). Improvisation is a very important and very rewarding part of baking!

Ingredients:

1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 c (156 g) flour
6 Tbls (85 g) butter, room temp
3/4 c (149 g) sugar
1/8 c (30 ml) mayo
2 egg whites, room temp
1 tsp vanilla
1/2 c (118 ml) milk, microwaved for 20 seconds to warm slightly

Preheat oven to 350F (175C) and line a cupcake tin.

Combine salt, baking powder and flour and set aside.

Cream the butter and sugar, then add the mayo and mix until well combined. Add whites and vanilla, then beat until combined. Now add the 1/4 c of the milk, then half of the flour mixture, being sure to scrape down the sides of the bowl and mixing just until combined. Add the remaining milk, then the remaining flour mixture, and spoon into liners. Bake for 15-18 minutes.

Makes about 12

Lime Curd

1/2 c (99 g) sugar
1 Tbls lime zest
1/2 c (118 ml) lime juice
2 yolks, light beaten
1/4 c (59 g)butter, sliced

Put the egg yolks into a medium bowl. Set aside.

Put the sugar, zest and juice into a small pan over medium-high heat and bring to a boil, stirring occasionally. Now pour a small amount of the boiling mixture into the egg yolks, whisking continuously until thoroughly incorporated. Continue whisking and adding small amounts until it’s all been combined, then pour back into the saucepan and resume cooking over medium-high heat until very thick, 10-12 minutes. It will be like pudding when it’s ready.
Now add the butter, whisking until completely melted. Remove from heat, pour through sieve, and press plastic wrap directly onto the surface to prevent a skin. Chill until very cold, about 3 hours.

Swiss Meringue Buttercream
Please click here for a step-by-step guide to making Swiss Meringue Buttercream and troubleshooting tips!

1 c (199 g) sugar
5 egg whites
18 tbls (256 g) unsalted butter, softened slightly and sliced
2 tsp vanilla

Cook the egg whites and sugar over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess, but I assure you it will be ok; just beat the crap out of it for a few minutes. It’ll come together, and when it does, you should add your vanilla 🙂

Assembly

Spread a thin layer of lime curd on each cupcake (I learned the hard way that too much will make your icing slide and your table a sticky mess, so don’t be too generous!) and frost with an ample amount of buttercream. Sprinkle with lime zest and enjoy!

Source: http://whisk-kid.com/2009/08/recipe-coward-lime-cupcakes.html

7. Lemon Pomegranate Cupcakes

 

This cupcake combines two fruits–lemon and pomegranate–so you know it’s going to be good. They’re light and refreshing and the frosting on top has the perfect amount of pomegranate flavor. These are a must-try

Lemon cupcakes are topped with a light pomegranate frosting and fresh pomegranate seeds in these light and refreshing Lemon Pomegranate Cupcakes.

So, here are the ingredients and procedure on how to bake this lovely cupcake! A must-try! Enjoy!

 

Ingredients
For the cupcakes:
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • zest of 2 lemons
  • juice from 1 lemon
  • 1 teaspoon vanilla or lemon extract
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
For the frosting:
  • ½ cup pomegranate juice
  • 1 cup (2 sticks) butter, softened
  • 3 cups powdered sugar
  • Pomegranate seeds
Instructions:
  1. Preheat the oven to 375F. Line 24 muffin tins with cupcake liners.
  2. Beat together the butter and the sugar until light and fluffy. Add in the eggs, one at a time, until fully incorporated. Stir in the lemon zest, juice and vanilla extract.
  3. In a large bowl, mix together the flour, baking powder and salt.
  4. Add one third of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and combine, followed by another third of the flour mixture. Add in the remaining milk then the remaining dry ingredients, mixing just until combined.
  5. Divide the mixture evenly between the prepared tins and bake in the preheated oven until a tester inserted in the center comes out clean, about 18 minutes. Cool completely.
  6. While the cupcakes are cooling, start the frosting. Place the pomegranate juice in a small saucepan and bring to a boil. Boil until it has reduced by half. Cool completely.
  7. Beat the butter until light and creamy. Add the powdered sugar and beat on low until combined. Add in the cooled, reduced pomegranate juice and beat until smooth and fluffy, about 3 minutes.
  8. Pipe the frosting onto the cupcakes and top with fresh pomegranate seeds.

 

6. Coconut Cupcakes

I just love coconut cupcakes! Packed with flavor, they’re even made with coconut milk baked right into the cupcakes. The frosting? Made with coconut butter! These are the ultimate coconut cupcake.

Make some healthy substitutions every once in awhile, like for instance, drink coconut milk occasionally instead of your usual 2% dairy milk, or bake with coconut milk rather than butter, and you could be doing yourself a favor with a little health boost!  Go ahead and make a batch of these coconut cupcakes and enjoy (*cough* Super Bowl Party!! *cough*)…I’m not claiming these cupcakes are health food by any stretch, but let’s face it, coconut tastes awesome, too – just don’t go overboard!

Ingredients:

Cupcakes:
* 1 3/4 cups all-purpose flour
* 2 tsp baking powder
* 1/2 cup packed sweetened shredded coconut
* 3/4 cup (1 1/2 sticks) unsalted butter, or dairy-free butter spread like Earth Balance
* 1 1/3 cups granulated sugar
* 2 large eggs + 2 egg whites
* 1 1/2 tsps vanilla extract
* 3/4 cup unsweetened coconut milk, from either a can or carton
* Coconut Buttercream Frosting (below)
* Sweetened or unsweetened shredded coconut or coconut flakes for topping

Frosting:
* 1/2 cup (1 stick) butter or dairy-free butter spread
* 1/4 cup Coconut butter (the thick portion at the top of the coconut milk can, or pre-made coconut butter in a jar)
* About 2-3 cups confectioner’s sugar
* Dash of salt
* 1 tsp vanilla extract
* 1/2 tsp coconut extract

Directions:

To make the cupcakes:
Preheat oven to 350*, and line standard muffin tins with paper liners.

Sift together the flour, baking powder and salt. Grind sweetened coconut shreds in a coffee grinder or food processor until finely ground, and stir into flour mixture.

In the bowl of a stand mixer, or by hand, cream butter or dairy-free butter spread and sugar until pale and fluffy. Gradually beat in the whole eggs, egg whites, and vanilla, scraping down the sides of the bowl with a spatula as needed. Reduce mixer speed to low and add flour mixture, alternating with additions of coconut milk until everything is combined. Don’t overmix!

Divide batter evenly among lined cups, filling each just about full. Bake for about 20 minutes, rotating the pan half-way through cooking time, until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and turn out onto a wire cooling rack to cool completely before frosting.

To make the frosting:
Cream together the butter or dairy-free butter spread and coconut butter in the bowl of a stand mixer. Slowly add in the dash of salt and confectioner’s sugar by the spoonful until course, crumbly mixture forms. Add in the vanilla extract and coconut extract. Beat frosting until smooth, adding more confectioner’s sugar if the frosting is too thin, and more vanilla extract, coconut extract, or splash of milk of choice if it’s too thick.

Source: http://www.sayitwithsprinkles.com/martha-stewarts-coconut-cupcakes-and-the-frosting-that-changed-my-life/

5. Cherry Vanilla Cupcakes

These cupcakes are not only delicious, but absolutely gorgeous! I would (almost) have a hard time eating them. But then again, they’re cherry flavored so excuse me while I grab one… or… two!

I’m super behind on posting this week.  But so excited to share these adorable little cherry cupcakes with you!

Now while I adore fresh cherries, I have to admit that these little cupcakes feature one of my secretly favorite ingredients: maraschino cherries! I know, I know.  They’re soaked in sugar, not in the fresh produce section, yada yada yada….but I admit I still get a pretty excited when they pop up in a drink or some fun dessert.  Hey, all things in moderation, right?  🙂

The other fun thing about treating yourself to baking with maraschino cherries is that they’re of course available year-round.  So if I’m craving cherry cupcakes in March???  Voila.  And this cupcake recipe is doubly delicious.  The cake is sweet and light, but the cherry almond frosting is lick-your-lips cherrylicious.  I took these to my small group for some “taste-testing”, and they happily devoured them.  Definitely a winner of a recipe.

So grab a jar of this sweet little indulgence, and enjoy!!!

So, here are some ingredients and instructions on how to make the Cherry Vanilla Cupcakes! 🙂

INGREDIENTS:

CUPCAKE INGREDIENTS:

  • 1/2 cup (1 stick) butter
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/3 cup maraschino cherry juice
  • 1 1/2 cups sugar
  • 1 tsp. vanilla, store-bought or homemade
  • 1/2 teaspoon almond extract
  • maraschino cherries with stems (optional garnish)

FROSTING INGREDIENTS:

  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons maraschino cherry juice or milk
  • 1/2 teaspoon almond extract

DIRECTIONS:

TO MAKE THE CUPCAKES:

Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four baking cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk and cherry juice until combined; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Spoon (or use a cookie scoop to transfer) batter into prepared muffin cups, filling each about two-thirds full. Bake for 15 to 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled.

Frost the cupcakes using a piping bag (with a star tip), or spread the frosting on with a knife. If desired, top with cherries.

TO MAKE THE FROSTING:

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 4 cups frosting.

 

Tip:

If you are not using a pastry bag to pipe on the frosting as pictured above, feel free to halve the frosting recipe since you may not use as much.

Source: http://www.gimmesomeoven.com/cherry-vanilla-cupcakes/

 

4.Blueberry Vanilla Cupcake

Fresh blueberries are one of my favorite fruits. Combine them with vanilla and you’ve got a dynamite combo for a delicious cupcake. Make a dozen today!

Ready for a simple yet totally amazing recipe? Got it! These blueberry vanilla cupcakes are the perfect summer dessert. Fitting for the kids and adults, these blueberry vanilla cupcakes can go for play-dates to dinner parties. Throwing a baby shower for a little boy? These are a great baby shower dessert. I’ve had lots of fresh berries around and finally decided to use my blueberries in this sweet dessert. I also added a twist on my favorite cake mix flavor (see below!) to give it an extra touch of yummyness!

These cupcakes are light, fluffy, and moist! The blueberries sink to the bottom of the batter so the cake is sandwiched between sweet frosting and juicy, delicious blueberries. Extra vanilla extract in the frosting is really delicious too. Of course you can make this recipe with strawberries or blackberries too. You might have seen my recent love affair with blackberries here and here. Blueberries deserve some love too though. They’re ridiculously good for you too so technically that makes this cupcake health food, mmk? 😉

Hopefully you can use up some of your summer berries with this recipe! If you haven’t enjoyed any yet, well then hit your grocery stores or farmer’s markets, y’all! Get all the blueberry goodness in before the season ends. If you love this recipe so much that you must make it year-round (hey, I get it) then frozen blueberries will work too. Treat yo’self!

I love adding a handful of blueberries to the frosting to give it a hint of color and taste. Of course, adorning the top with a blueberry is a must! Edible cupcake topper right there. However, you can certainly add a drop of blue or lavender food coloring for a little extra boost! Vanilla beans added in to the frosting would also be a delicious choice. Options, people, I like to give options!

So here are the ingredients and directions on how you make the blueberry cupcake!

INGREDIENTS

  • 1 Box French Vanilla Cake Mix
  • 3 large eggs
  • 2/3 cup water
  • 1/3 cup oil
  • 2/3 cup sweetened condensed milk
  • 1/8 cup all-purpose flour
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla extract
  • 1/2 cup butter, room temperature
  • 1 1/4 pints blueberries

INSTRUCTIONS

  1. Combine cake mix, eggs, water, oil, sweetened condensed milk, and flour in a mixer to combine on medium for 2-3 minutes.
  2. Fold in 1 pint blueberries.
  3. Fill in cake liners (2/3 full) and bake at 325 degrees F. for 20 minutes or until toothpick inserted comes out clean.
  4. Let cool while preparing frosting.
  5. In an electric mixer fit with paddle attachment, cream butter until light and fluffy.
  6. Add in powdered sugar 1 cup at a time, mixing well between each addition.
  7. Add in vanilla extract and heavy cream.
  8. Beat frosting at medium for 3 minutes.
  9. Add in remaining blueberries to frosting and mix well.
  10. Pipe cupcakes and enjoy!

Source: https://communitytable.parade.com/395447/courtneywhitmore/20-cupcake-recipes-for-fruit-lovers/#gallery_395447-6

3. Blackberry Lemon Cupcakes

The perfect purple hue, blackberry lemon cupcakes are the ultimate farmer’s market cupcake. Pick up fresh blackberries this summer! The blackberry swiss buttercream is a must-try! Plust, these are gluten free.

This cupcake is pretty easy to prepare, even with making the (strained) blackberry reduction first. You will want to do that so when you make the cupcake batter no icky blackberry seeds are mixed in, otherwise you’ll be picking them out of your teeth for a week. Cupcake fun and frivolity shouldn’t require assistance from a toothpick except to check to see if it is fully baked, right?

The swirly blackberry with lemon in the cupcake tastes great. And the lemon helps pop the berry flavor.  Also, I am pretty fond of the color and it was fun to see what shade of lavender I could make the batter and Swiss buttercream. I opted for a gentle color but big enough flavor. If you want it to be more purple, just add a tablespoon more of blackberry reduction.

And if anyone knows why blueberries are so expensive this year, please do tell. I’m very sad. That is, until I have one of these cupcakes. Then I don’t miss those stinky blueberries at all. Or so I keep telling myself.

Blackberry Lemon Cupcakes are a nice change from the ordinary. These are a great summer dessert. They’re easy to make and you probably won’t have to worry about storing leftovers. The cupcake can be made with any berry you wish to substitute for the blackberry. So, here are the sneak peek of my ingredients and directions of my Blueberry Cupcake! Enjoy!

Ingredients
Blackberry Reduction:
  • half-pint blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon Framboise
  • zest of half a lemon
Lemon Blackberry Cupcake
  • 175 grams GF AP flour (87 grams superfine brown rice flour, 44 grams each superfine white rice flour and tapioca flour/starch) (1⅓ cups)
  • zest of half a lemon
  • 175 grams granulated sugar (3/4 cup plus two tablespoons)
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 130 grams unsalted butter, melted & cooled slightly (9 tablespoons)
  • ½ teaspoon vanilla
  • 1 teaspoon pure lemon extract
  • 2 extra-large eggs
  • 2 tablespoons lemon juice
  • 3 oz. buttermilk (1/3 cup)
  • 1-3 tablespoons blackberry reduction
Blackberry Swiss Buttercream
  • 3 egg-large egg whites
  • 200 grams granulated sugar (1 cup)
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 172 grams unsalted butter, room temperature (1.5 sticks)
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons blackberry reduction
Topping
  • 12-14 whole fresh blackberries
Instructions
Blackberry Reduction:
  1. In a small saucepan place blackberries, sugar, water, Framboise and lemon zest. Heat on medium until mixture simmers. Turn to lowest heat and simmer gently until berries are mushy and mixture thickens, about 5-8 minutes, stirring often. Strain into a container and press on the solids. Set the reduction aside for swirling in lemon cupcake batter and buttercream.
Lemon Blackberry Cupcake:
  1. Preheat oven to 350. Place liners in a cupcake pan(s). Makes about 14.
  2. Place flour in a medium-sized bowl. Mix sugar and lemon zest together using finger tips to infuse flavor. Add to flour. Add baking powder, salt, baking soda and whisk to combine. In a microwave safe glass container melt butter and cool slightly. Add vanilla, lemon extract, eggs, lemon juice and buttermilk. Add to dry mixture and mix until batter is smooth and shiny.
  3. Take ⅓ of the batter and place in a small bowl. Add 1-3 tablespoons of blackberry reduction and stir until thoroughly mixed (it should look pale purple). Add back to larger bowl and marble just slightly. It will continue to marble when you scoop – so don’t overdo the marbling. Scoop into prepared liners about ⅔ full. Bake 18-22 minutes or just until a toothpick comes out clean. Cool for a few minutes. Remove to rack and cool cupcakes completely before frosting.
Blackberry Swiss Buttercream:
  1. In a stand mixer bowl place 3 extra-large egg whites, sugar, cream of tartar and salt. Place bowl over a pan with simmering water and stir until temperature reads 160 degrees. Place bowl on stand mixer and with whip attachment beat until whites have high glossy peaks and bottom of bowl can be touched by your hand and it isn’t hot. Switch to paddle attachment and while on medium speed add pieces of butter until it is all incorporated. Turn to high and mix until buttercream comes together. It will go through a stage where it looks curdled and like it is a wreck. Just keep going. You will hear it thump before you notice that it is changed to a decent looking buttercream. Add the vanilla and 2-4 tablespoons of blackberry reduction and beat on high until well mixed. The buttercream should be a nice shade of pale blackberry lavender. Pipe onto cooled cupcakes and top with a fresh blackberry. Refrigerate until about 30 minutes before serving. Store leftovers in the refrigerator but serve at room temperature for best flavor.

Source: https://communitytable.parade.com/395447/courtneywhitmore/20-cupcake-recipes-for-fruit-lovers/#gallery_395447-6

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