Berry Lemon Cupcakes

Name: Berry Lemon Cupcakes
Yield: Makes 24 cupcakes
Ingredients: 2 cups all-purpose flour; 1⅓ cups granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ⅓ cup canola oil; 2 large eggs; ¾ cup buttermilk; 12 ounces frozen mixed berries; 2 tablespoons granulated sugar; 1 cup unsalted butter, room temperature; 3 cups powdered sugar, sifted; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; ⅓ cup fresh lemon juice; 1 tablespoon finely grated lemon zest; ⅓ cup reduced and chilled berry puree

Preparation info

Makes
24
cupcakes

Difficulty
Medium

Appears in

Lick The Bowl Good

By Monica Holland

Published 2013

About

These cupcakes are vibrant and taste like summer, but because this recipe uses frozen berries, you can make them any time of year. My mother-in-law declares these are the best cupcakes I’ve ever made, and I am not one to argue with her.

Ingredients

Berry Puree

12 ounces frozen mixed berries
2 tablespoons granulated sugar

Vegetarian
Cake
Summer

Method

For the Berry Puree

Place the frozen berries and sugar in a saucepan and cook over medium heat, stirring occasionally.
The mixture will become very liquid and the fruit will soften. Cook over medium-low heat until the berries cook down to a pulp and the mixture thickens. Continue to cook, stirring frequently until the berry m