My mouth is just watering thinking about these beauties. They were so delicious and light in their citrus and berry goodness! a perfect treat for a hot summer day…or if you’re wishing those hot summer days back again :0) These were done for the same shower as the Mexican Hot Chocolate Cupcakes.

Lemon Blackberry Cupcakes

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, room temp

2 cups sugar

4 large eggs, room temp

zest of two lemons

2 tablespoons lemon juice

1 teaspoon vanilla

1 cup buttermilk

Whisk together flour, baking powder and salt.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (scrape down the sides too). Beat in zest and vanilla. Add flour in 3 batches, alternating with buttermilk and lemon juice. Beat just until combined.

Bake @ 325 degrees, rotating halfway through, for about 25 minutes (start checking at 20!). Cool completely in the pan before removing. Top with blackberry buttercream and a single blackberry.

Blackberry Buttercream

1 cup unsalted butter, room temp (I used more like 3/4 cups, I like a less buttery buttercream)

1/4 cup blackberry puree (puree about 1/2 pint of blackberries in a blender)

1 teaspoon vanilla

1 tablespoon lemon zest

pinch of salt

5-6 cups icing sugar

Press pureed blackberries through a strainer to eliminate the seeds. Cream butter until smooth. Add blackberry puree, lemon zest, vanilla and salt. Mix on low until well combined. On low, beat in icing sugar, 1 cup at a time, until desired consistency. Beat on high for 3-5 minutes until light and fluffy.