Blackberry Lemonade Cupcakes

 

 

 

1 box white cake mix

3 eggs

1/3 C. oil

zest of 2 lemons

1/4 C. lemon juice

1 tsp vanilla extract

3/4 C. milk

1/2 C. sour cream 

 

Lemon Glaze:

lemon zest

1/4 C. lemon juice

1 2/3 C. powdered sugar 

 

Blackberry Buttercream:

1 C. butter, softened

4-5 C. powdered sugar

1/4 C. blackberry puree (blackberries thrown in the blender, blend, then run through a strainer to remove seeds)

Extra blackberries for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a separate bowl and set aside.

3. In a large bowl combine eggs, oil, zest, lemon juice, vanilla, milk and sour cream until smooth.

4. Stir in cake mix. 

 

5. Bake for 17-22 minutes or until an inserted knife comes out clean.

6. Glaze: Combine all ingredients in a bowl (using a whisk or fork is easiest).

7. Buttercream: Beat butter until smooth. Add enough powdered sugar to make the frosting stiff, then slowly add in blackberry puree 1 Tablespoon at a time until you reach your desired consistency.

8. Spoon glaze over cooled cupcakes and let set.

9. When glaze is firm, pipe frosting on top and finish with a fresh blackberry.