Lemon Blackberry Cupcakes

You know what the lack of excitement in my life means? More baking!!

I must confess I stole this recipe off of @thetravelingtolmans on Instagram and wow oh wow am I impressed by how these turned out! They are a lemon cupcake with a lemon cream filling and blackberry jam icing.  I converted their recipe from cups to grams and filled the cupcake cases fully and made around 15 cupcakes. However, if you wanted smaller cupcakes you could probably fill around 24 cupcake cases. I have also calculated and provided the macros for these cupcakes below!

This recipe makes 12-15 large cupcakes

Ingredients

For the batter…

Flour – 360 g

White Sugar – 150 g

Brown Sugar – 100 g

Baking Powder – 2 tsp

Softened Butter – 150 g

Large egg – X2

Milk – 120 ml

Greek Yogurt – 165 g

Zested Lemon – X3

Fresh Lemon Juice – 120 ml

Vanilla Extract – 2 tsp

For the filling…

Heavy Whipping Cream

Lemon Curd

(The recipe I followed didn’t specify how much but I made up 300 ml of whipping cream with 2 table spoons of lemon curd and only used half of it)

For the icing…

Icing Sugar – 400 g

Softened Butter – 200 g

Blackberry Jam – 110 g

Vanilla Extract – 1 tsp

 

Method

  1. Preheat the oven to 180’c and line a cupcake tray with cupcake cases
  2. Add the flour, white sugar, brown sugar and baking powder into a bowl and mix it together
  3. Add the softened butter and cream it together before adding both eggs and the milk and mixing completely
  4. Add the greek yogurt followed by the lemon zest and fresh lemon juice
  5. Finally mix in the vanilla extract and divide evenly into the cupcake cases
  6. Bake for 12-15 minutes
  7. For the filling whip the whipping cream until thick and add lemon curd a spoon-full at a time until your liking
  8. Once the cupcakes are baked and have fully cooled scoop out the middle of each one and fill with the lemon cream (at this stage you ca place in the fridge while you make the icing)
  9. For the icing cream together the icing sugar and butter and then add the jam and vanilla extract
  10. Finally pipe the icing onto the top of the cakes and top with a fresh blackberry (the jam I used had bits in it so made piping rather tricky as it kept blocking the nozzle, i suggest using a jam without bits to stop this from happening but if you guys have any tips share below in the comments)

 

Macros 

Total per cake

Calories: 681 kcal

Carbohydrate: 71.96 g

Protein: 17.31 g

Fat: 27 g

 

I hope you guys give this recipe a go because the cakes are amazing! Let me know what you think in the comments.

Peace out guys x

 

 

 

 

 

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