Recipe | Lemon Poundcake Cupcake
Recipe | Lemon Poundcake Cupcake
Ingredients
- Lemon Poundcake Cupcake
1 cup butter, softened
2 cups sugar
3 cups flour
½ teaspoon baking soda
½ teaspoon baking soda
3 eggs, room temperature
1 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
- Lemon Glaze
½ cup melted butter
3 cups powdered sugar
⅓ cup warm lemon juice, divided
1 teaspoon lemon zest
- Blackberry Buttercream
1 cup blackberries
2 tablespoons lemon juice
2 sticks unsalted butter, very soft
1/2 teaspoon salt
4 cups confectioners sugar, sifted
Directions
- Lemon Poundcake Cupcake
- Preheat oven to 350º.
- Cream the butter, sugar, baking soda, and salt together, stopping to scrape down the bowl periodically. Cream the mixture for about 3 minutes, or until lightened in color.
- Gradually add the eggs.
- Stir in the flour alternately with the buttermilk, beginning and ending with the flour.
- Very gently add the lemon juice and zest.
- Line a cupcake tin and fill cups about half way full.
- Bake for 15 minutes, turn the pan, and continue baking for 30-40 minutes or until you can put a toothpick in the middle and it comes out clean.
- Lemon Glaze
- Place powdered sugar in a mixing bowl and whisk gently to break up any lumps.
- Beat in butter and half the lemon juice.
- Gradually stir in remaining lemon juice and lemon zest.
- Pour warm or room temperature glaze over hot Lemon Poundcake Cupcakes.
- Blackberry Buttercream
- Combine the blackberries and lemon juice in a small saucepan.
- Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly; about 6-7 minutes.
- Once the mixture can coat a spoon (you will have about 1/4 cup of blackberry puree) remove from heat.
- Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool completely.
- Place soft butter in the body of a stand mixer fitted with the paddle attachment; beat butter on medium-speed until completely smooth, scraping down the sides when needed; about 2 minutes.
- Add in the blackberry puree and beat until completely combined, scraping down the sides of the bowl if needed.
- Add in the confectioners sugar, one cup at a time, on low speed.
- Once all of the sugar has been added, add in salt then increase speed to medium-high and beat for 2 full minutes.
- Ice cupcakes as desired and top with a fresh blackberry.