Vanilla Cupcakes With Lemon Filling & Blackberry Cream Recipe

Name: Vanilla Cupcakes With Lemon Filling & Blackberry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Self-Rising Flour; 1-1/4 cup All-purpose Flour; 1 cup Unsalted Butter, Softened; 2 cups Sugar; 4 whole Eggs, Room Temperature; 1 cup Milk; 1 teaspoon Vanilla Extract; _____; FOR THE LEMON CURD:; 1/2 cups Lemon Juice; 1/2 cups Sugar; 3 whole Eggs; 6 Tablespoons Unsalted Butter; 2 teaspoons Cornstarch; _____; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1 cup Sugar; 1/8 teaspoons Salt; 1 teaspoon Vanilla Extract; 1-1/2 cup Heavy Cream; 1 cup Blackberries, Roughly Chopped

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Self-Rising Flour
1-1/4 cup All-purpose Flour
1 cup Unsalted Butter, Softened
2 cups Sugar
4 whole Eggs, Room Temperature
1 cup Milk
1 teaspoon Vanilla Extract
_____
FOR THE LEMON CURD:
1/2 cups Lemon Juice
1/2 cups Sugar
3 whole Eggs
6 Tablespoons Unsalted Butter
2 teaspoons Cornstarch
_____
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1 cup Sugar
1/8 teaspoons Salt
1 teaspoon Vanilla Extract
1-1/2 cup Heavy Cream
1 cup Blackberries, Roughly Chopped

1
For the cake:
2
Preheat oven to 350F. Combine flours and set aside.
3
Cream butter, slowly add sugar and beat until very light and fluffy (about 3 minutes). Add 4 eggs, one at a time. Add the flours alternating with milk and vanilla. Beat until just incorporated. Spoon into cupcake liners. Bake at 350F for 20-25 minutes. Cool before filling and frosting.
4
For the lemon curd filling:
5
In a medium saucepan, whisk together lemon juice, sugar, and eggs. Stir in butter and cook over low heat, whisking frequently, until the surface is thick enough to hold marks of the whisk moving across the surface and the first bubble appears on surface, 10-12 minutes. Add cornstarch as necessary to reach a thicker consistency. Chill in the fridge for at least 1 hour.
6
For the frosting:
7
Beat cream cheese, sugar, salt, and vanilla until smooth. Whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture. Fold in blackberries.
8
When all components are ready, cut a hole in the top of the cupcakes and fill with lemon filling (you can use a piping bag and tip for this) then top the cupcakes with frosting and serve.

2010

kcal

Calories

111

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Self-Rising Flour, 1-1/4 cup All-purpose Flour, 1 cup Unsalted Butter, Softened, and more.

Yes, Vanilla Cupcakes With Lemon Filling & Blackberry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cupcakes With Lemon Filling & Blackberry Cream

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