Recipe | Lemon Poundcake Cupcake

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.