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Blackberry Lemonade Cupcakes

5 from 3 votes

Ingredients
  

Lemonade Cake:

  • 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:

  • zest of half of a lemon
  • 1/4 C. lemon juice
  • 1 2/3 C. powdered sugar

Blackberry Buttercream:

  • 1 C. butter softened
  • 4-5 C. powdered suagr
  • 1/4 C. blackberry puree blackberries thrown in the blender, blend, then run through a strainer to remove seeds

Extra blackberries for decoration

Instructions
 

  • 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.