Blackberry Stuffed Lemon Cupcakes with Blackberry Yogurt, Caramel Drizzle, & Candied Lemon Curls
Updated: Jul 28, 2020
Bright, refreshing, and perfect for breakfasts and brunches.
Blackberry Stuffed Lemon Cupcakes with a Blackberry Yogurt Cream, Caramel Drizzle, & Candied Lemon Curls
Makes 15 cupcakes
1 ½ c AP flour
½ c white granulated sugar
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c honey
¼ c butter, melted and cooled
¾ c milk
½ tsp vanilla extract
Juice and zest of ½ lemon
Blackberry Yogurt Cream
1 c Greek yogurt
⅓ c pureed blackberries
¼ c white sugar
Caramel Sauce,* Shards, & Candied Lemon Zest Curls
½ c sugar
3 tbsp butter
1-2 tbsp milk
1 tbsp white granulated sugar
Preheat oven to 350 °F and lightly grease a 2 cupcake tins.
For the cupcakes, combine the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
In a separate bowl, combine the eggs, honey, butter, milk, vanilla extract, and lemon juice and zest.
Add the wet ingredients to the dry and combine until you achieve a smooth batter.
Evenly divide the batter into the muffin tins (you should get 15 cupcakes).
Add a blackberry to the center of each cupcake and bake for 17 minutes or until a toothpick comes out clean from the center of a cupcake.
For the blackberry yogurt cream, puree the blackberries. Add the puree to the yogurt, along with the sugar, and mix until evenly combined.
Add the blackberry yogurt cream to a Ziplock or piping bag and place in the fridge.
For the caramel sauce, add the butter and sugar to a pan over medium-high heat.
As the butter melts, move the pan around to ensure it evenly coats the sugar.
Frequently stir the butter and sugar mixture to prevent burning. You will notice it begin to brown; at this point, add 1 to 2 tbsp of milk.
Allow the mixture to reduce (making sure to consistently stir) until it achieve a deep, dark brown and is thick.
Spread a thin layer of caramel on parchment paper or a Silpat and allow to cool for a couple of minutes.
For the candied lemon zest curls, use a paring knife or peeler to create curls of lemon zest (making sure to only cut the yellow part of the lemon, not the white part).
Add the lemon zest curls to the pan of warm caramel and evenly coat. Remove from the pan and place on parchment paper or a Silpat to cool for a couple of minutes.
Add a tablespoon of granulated white sugar to the caramel-coated zest curls until each curled is coated in sugar as well.
Check on your thin layer of caramel; it should be quite hard. Break it into at least 15 small shards.
To serve, pipe a swirl of the blackberry yogurt cream on top of each cupcake. Drizzle caramel over the cream of each cupcake and top each one with a caramel shard and candied lemon zest curl.
*Make sure to use the caramel sauce pretty quickly; it becomes firm the longer it sits and will be increasingly difficult to drizzle after 5-10 minutes!