Blackberry and Lemon Cupcakes

These Blackberry and Lemon Cupcakes have a jammy centre from a blackberry which is absolutely incredible. These are a next level bake!

It’s Autumn and that means blackberry bakes need to happen. I love blackberries and I will use them anyway I can. They bake so well and it’s surprising how much they can be used in. From sweet to savoury dishes. I had to go for sweet first of course and decided to whip up a tasty batch of blackberry and lemon cupcakes first. I love how the blackberries glisten after.

Jam centre cupcakes

It is so easy to make these cupcakes extra special by adding a blackberry to the centre of the cupcake. Once cooked the blackberry will reduce down into a squidgy jam and it will be wonderful. It is great to find and no one expects to find it. I usually add a little mix to the bottom of the cupcake cases. Add a big blackberry and then top up the mix over the top. Hidden centre cupcakes are definitely a lot of fun!

There is still time to enjoy the huge amount of in season British fruit and my favourite is blackberries. This summer I have been using them in everything and they are a joy to bake with. These very fresh tasting cupcakes (or are they muffins?) are so simple to make and very easy to enjoy. They are also lovely as a lunch box treat!

Just look at that beautiful blackberry centre. You wouldn’t know it was there unless you took a bite or cut in to it. For these cakes I don’t want to add a lot of icing to the top. A bit swirl of buttercream I feel would take away from the soft and delicate taste of the cupcake. I wanted to add a little icing so I went for a simple icing sugar drizzle, some lemon zest and topped with a blackberry.

Blackberry and Lemon Cupcakes

Sisley White

These Blackberry and Lemon Cupcakes have a jammy centre from a blackberry which is absolutely incredible. These are a next level bake!

5 from 7 votes

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Prep Time 20 mins

Cook Time 15 mins

Decorating 10 mins

Total Time 45 mins

Course Bakes, Cakes

Cuisine British, English, International

Servings 12 cupcakes

Calories 135 kcal

Ingredients

  

• 200 g unsalted butter
• 200g caster sugar
• 4 medium eggs
• zest and juice of one lemon save half the zest for the decoration
• 200g self raising flour
• tiny pinch of salt
• 50ml of milk
• 250g pack of blackberries
• 200g icing sugar
• a few tablespoons of water

Instructions

 

• Line a 12 cupcake hole tin with cases.
• Preheat the oven to 180º/160ºfan.
• You can do this in a mixer or by hand.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, the lemon juice and half the zest and mix in.
• Sieve in the flour, salt and baking powder.
• Add the milk and stir.
• Add one tablespoon of mix into all the cases and top with a blackberry. Cover with the remaining mix and bake for 10-15minutes until golden brown.
• Allow to cool on a rack before decorating.
• Sieve the icing sugar into a bowl and add the water gradually to get a thick but movable paste.
• Put a blob of icing over each cupcake, sprinkle with the remaining zest and stud with a blackberry.
• Enjoy!

Keyword Blackberry and Lemon Cupcakes, cupcakes

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