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Ingredients

For the cupcakes:

For the Blackberry Cream Cheese Frosting:

Instructions

For the Lemonade Cupcakes:

Preheat oven to 350 F.

  1. Line a muffin pan with 12 cupcake liners.
  2. Add coconut oil, sour cream, sweetener, lemon extract, and lemon zest together in a large mixing bowl and beat together until smooth. 
  3. Add the eggs one at a time and beat after each addition. I beat the wet ingredients on medium with a hand or stand mixer for about 3 minutes.
  4. Turn the mixer off and sprinkle the baking blend (if using the local blend be sure and combine those flours together in a separate bowl first).
  5. Then sprinkle the baking powder on top of the baking blend. Mix just until combined well but do not beat.
  6. Spoon this batter into the prepared cupcake pans using a heaping tablespoon of batter for each cup and then go back and disperse the remainder of the batter evenly over all cups (about 1/2 heaping tablespoon more.)
  7. Bake in preheated oven for 15 minutes and check for doneness. My electric oven took a total of 20 minutes to be perfectly done when tested with a cake tester.
  8. Cool completely before frosting.

For the Blackberry Cream Cheese Frosting:

  1. Puree 1/2 cup - 2/3 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. This should yield 2 tablespoons of puree.
  2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy. Add sweetener,  heavy whipping cream, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.*
  3. Frost cooled cupcakes. Pipe very cold frosting onto cupcakes or just smooth the frosting onto the cupcakes for a more rustic cupcake because blackberries are a super rustic berry.
  4. If you choose to pipe this frosting on be sure that it is chilled very well. This frosting will hold it's shape at room temp but needs to be cold to pipe.
  5. Garnish with remaining berries.

Notes

Don't fill the cupcake holders over 3/4 full or they could rise too high for the pan and then fall back down. Since they are frosted that won't be noticeable but the cakes won't be as light and fluffy if this occurs. 

Make ahead tips:

Store leftovers in the refrigerator for up to 4-5 days. Plain cupcakes can be made ahead 1 day in advance, tightly covered, and refrigerated. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Unfrosted cupcakes can be frozen just thaw overnight in the refrigerator and frost.

Plain cupcakes can be made ahead 1 day in advance, tightly covered, and refrigerated. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Unfrosted cupcakes can be frozen just thaw overnight in the refrigerator and frost.

Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use but cover tightly as it will pick up refrigerator odors easily.

Unfrosted cupcakes can be frozen just thaw overnight in the refrigerator and frost.

Sweetener subs:

Both powdered xylitol and confectioners Swerve can be used in this recipe because you really need the bulk of a sweetener that measures like sugar for at least part of the sweetener. I prefer xylitol because it is less cold tasting and generally tastes the most like real sugar. But it can cause digestive problems for some, big problems for indoor pets and you have to be able to grind it to a powder. So if any or all of those are a problem you might want to go for the Swerve option but make sure you're okay with the flavor (many people love it).

 

 

 

Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/sugar-free-blackberry-lemonade-cupcakes/