Blackberry Citrus Cupcakes

Blackberry Citrus Cupcakes
95 min.
24
242kcal

Suggestions


Indulge your sweet tooth with these delightful Blackberry Citrus Cupcakes, a perfect treat for any occasion! Bursting with the vibrant flavors of fresh blackberries and zesty lemon, these cupcakes are not only visually stunning but also incredibly delicious. The combination of the tangy citrus cake and the rich, creamy blackberry frosting creates a harmonious balance that will leave your taste buds dancing with joy.

Whether you're hosting a summer gathering, celebrating a birthday, or simply looking to satisfy your dessert cravings, these cupcakes are sure to impress. The recipe is easy to follow, making it a great choice for both novice bakers and seasoned pros alike. With just a few simple ingredients, you can whip up a batch of 24 scrumptious cupcakes that are perfect for sharing—or keeping all to yourself!

As you bake, the sweet aroma of lemon and blackberries will fill your kitchen, creating an inviting atmosphere that will have everyone eagerly anticipating the first bite. Top them off with a garnish of fresh blackberries and a sprig of mint for an extra touch of elegance. So, roll up your sleeves and get ready to create a dessert that not only tastes amazing but also looks stunning on any dessert table!

Ingredients

  • box lemon cake mix 
  • tablespoon lemon zest grated
  • cup blackberries fresh
  • 1.5 cups butter softened
  • cups powdered sugar 
  • serving blackberries fresh
  • leaves mint leaves fresh

Equipment

  • bowl
  • oven
  • sieve
  • hand mixer
  • microwave
  • muffin liners
  • cheesecloth

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding lemon peel. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  4. In small microwavable bowl, place 1 cup blackberries. Cover; microwave on High 1 minute to 1 minute 30 seconds, stirring once, until softened. Mash with fork.
  5. Place strainer over clean small bowl; line strainer with cheesecloth.
  6. Pour berries into strainer; press with back of spoon to remove seeds. Reserve juice; discard seeds and pulp.
  7. In large bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Gradually add reserved blackberry juice, beating on high speed until frosting is smooth and spreadable. Frost cupcakes.
  8. Garnish with additional blackberries and mint.

Nutrition Facts

Calories242kcal
Protein1.63%
Fat44.28%
Carbs54.09%

Properties

Glycemic Index
4.17
Glycemic Load
0.07
Inflammation Score
-3
Nutrition Score
2.5660869712415%

Flavonoids

Cyanidin
6.04mg
Pelargonidin
0.03mg
Peonidin
0.01mg
Catechin
2.24mg
Epigallocatechin
0.01mg
Epicatechin
0.28mg
Epigallocatechin 3-gallate
0.04mg
Kaempferol
0.02mg
Myricetin
0.04mg
Quercetin
0.22mg

Nutrients percent of daily need

Calories:242.06kcal
12.1%
Fat:12.14g
18.67%
Saturated Fat:7.64g
47.76%
Carbohydrates:33.35g
11.12%
Net Carbohydrates:32.75g
11.91%
Sugar:24.31g
27.01%
Cholesterol:30.5mg
10.17%
Sodium:248.43mg
10.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.01g
2.01%
Vitamin A:367.69IU
7.35%
Phosphorus:71.54mg
7.15%
Calcium:51.1mg
5.11%
Folate:16.62µg
4.15%
Manganese:0.08mg
4.04%
Vitamin E:0.6mg
3.99%
Vitamin B2:0.06mg
3.48%
Vitamin B1:0.05mg
3.46%
Iron:0.5mg
2.77%
Vitamin B3:0.54mg
2.72%
Vitamin K:2.81µg
2.68%
Fiber:0.61g
2.42%
Vitamin C:1.59mg
1.93%
Copper:0.03mg
1.34%
Selenium:0.9µg
1.29%
Vitamin B5:0.11mg
1.11%