spring lemon blackberry cupcakes

so i’ve been inspired to bake more lately. i don’t like the clean up aftermath that comes with it, though. but, it’s worth it because i get to share my recipes with you :)

i made these cupcakes because they are fragrant, light and fresh {lemon is such a great spring flavor!}, paired with blackberry cream cheese frosting, which is just the perfect weekend or week-day dessert for spring and even summer. and to top it off, i used toasted coconut. you can certainly use regular coconut, lemon zest or any other topping of your preference. amazing spring flavors for sure :)

they are also perfect for a rainy day or any kids or adults party you have marked in your calendar.

try these fluffy lemon cupcakes with a tangy blackberry cream cheese frosting, made with real blackberries. 40 to be exact! let me know when you make them and make sure to share pictures with me on facebook, instagram or twitter.

set all ingredients out so they are right there when you need them.


beat egg whites until soft peaks form.


cream butter and sugar together.


scrape the bowl so the ingredients are well incorporated.


add egg yolks one at a time.


vanilla and milk are next!



alternate flour and egg whites.



finish with lemon zest and juice.


scoop batter in individual cups.


now onto the blackberry frosting. puree 20 blackberries in a food processor or blender.



add powder sugar to butter/cream cheese mixture.


strain blackberry puree onto the frosting.


and add the other 20 mashed blackberries.


and here’s how they look like once all finished!














spring lemon cupcakes with blackberry cream cheese frosting

lemon cupcakes:
4 large eggs, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/4 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
1 1/2 cups sugar
2 tsps vanilla extract
1/2 cup whole milk, room temperature {sitting on the counter for 30-50 minutes approx.}
1 1/2 cups cake flour, sifted
1 tsp baking powder
1/2 tsp sea salt
zest of two lemons
juice of one lemon

yields 15 to 17 cupcakes.

blackberry cream cheese frosting:
1 1/2 sticks unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
12 oz cream cheese, room temperature, sliced in chunks {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
4 cups powder sugar, more if needed
1 tsp vanilla extract
1/2 tsp sea salt, or more
40 blackberries, divided
4 tbsps toasted coconut, for garnish

lemon cupcakes directions:

  1. preheat oven to 325F.
  2. line 2 cupcake pans with paper liners. between 15 and 17.
  3. in a large bowl, sift flour and baking powder. add sea salt and mix well.
  4. separate egg whites from yolks. beat egg whites in the bowl of a stand mixer fitted with the whisk attachment over high speed for 1 1/2 minutes or until soft peaks form. you can use a hand mixer as well {beat for about 3 minutes}.
  5. once egg whites are done beating add to a bowl and set aside.
  6. in the same bowl of a stand mixer, cream butter over medium high speed for 1 minute with the paddle attachment. add sugar and mix until fluffy and creamy, about 3 minutes. scrape the sides and bottom of the bowl with a rubber spatula and beat for 30 seconds on high.
  7. reduce speed to medium low and add egg yolks one at a time mixing well after each. mix in vanilla.
  8. scrape the sides and bottom of the bowl with a rubber spatula to make sure all ingredients are well incorporated. beat on high for 30 seconds.
  9. set speed to the lowest setting and add 1/3 of the egg whites alternating with 1/3 of flour mixture and 1/3 of milk. repeat until you use all ingredients. make sure to finish with egg whites or milk.
  10.  add lemon juice and zest. mix on low speed until combined, about 30 seconds. do not over mix.
  11.  bake for 18 minutes, rotating cupcake pans half way through.
  12.  place cupcake pan on a cooling rack and let cupcakes cool for 3 minutes.
  13.  take cupcakes out of the pan and cool completely before frosting, about 30 minutes.
  14.  store frosted {or unfrosted} cupcakes in an airtight container immediately to avoid dryness. they are good for up to 3 days at room temperature.

blackberry cream cheese frosting directions:

  1. wash and dry blackberries thoroughly.
  2. in a food processor or blender, puree 20 blackberries. set aside.
  3. with a fork, mash the other 20 blackberries. set aside.
  4. cream butter over medium speed with the whisk attachment of a stand mixer for 1 minute or until fluffy.
  5. add cream cheese and mix until incorporated.
  6. add salt and vanilla.
  7. strain blackberry puree over the frosting bowl to avoid the seeds going in.
  8. add mashed blackberries to the bowl. don’t use a strainer for this, you are going to want all of it.
  9. set speed to low and add powder sugar, little at a time, and mix well.
  10.  if the frosting is too runny, refrigerate for 30 minutes. if it’s still too runny, add 1/4 cup to 1/2 cup powder sugar more. you may want to add an additional dash of salt to balance out the sweetness.
  11. frost with desired tip. i used wilton 1A.
  12.  you can certainly make this frosting with a hand mixer.



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  1. These look lovely, I always think of blackberries as an autumn fruit but they are available all year round in the supermarkets now and I should take advantage of that and I think this will be the recipe I will do that with. Thanks for sharing they really do look fantastic.

  2. Those look so lovely and delicious! I also hate that baking means lots of messes. For some reason, one batch of cupcakes always means a zillion dishes, and an inch of powdered sugar on all surfaces. I think its probably worth it though…

  3. Your cupcakes look so delicious, I love your gorgeous photos too!

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