Lemon Cupcake with Blackberry Buttercream


I want to share a recipe of some cupcakes I made yesterday. They are DELISH. The following (with link to the original) is the recipe for 24 cupcakes. I halved it because I really didn’t need that many!

Recipe for 24 Lemon Cupcakes with Blackberry Buttercream:

Recipe By:Megan C. A.
“A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.”


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup low-fat milk
  • 1 lemon, juice and zest
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 1/2 cup seedless blackberry jam


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.


I added a little more lemon juice to mine and they tasted GREAT. I put a blackberry on each one and a little bit of lemon zest. I also added a tiny bit of confectioners sugar on top. They were a hit!




Poached Pears in Honey, Ginger, and Cinnamon Syrup

So, this is the dessert I made New Year’s Eve. It is from “Giada at Home” by Giada de Laurentiis. I only used 2 pears (the recipe calls for 6), so I adjusted the amount of ingredients for the sauce accordingly. Mine looked nothing like the photo in the cookbook, but it was still delicious!

1 1/2 cups sugar

1 (750ml) bottle Moscato wine or other sweet dessert wine

2 cinnamon sticks

2 teaspoons honey

1 (3/4 inch) piece of fresh ginger, peeled and finely chopped

1 vanilla bean, split lenghwise

6 small, firm, ripe Anjou or Bosc pears, peeled and cored

Vanilla ice cream or gelato

In a saucepan large enough to hold all the pears, combine the sugar with 1 1/2 cups of water. Bring to a boil and stir to dissolve the sugar. Add the wine, cinnamon sticks, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.

Add the pears and simmer over medium-low heat for 15 to 20 minutes, turning occassionally until the pears are tender when pierced with a small knife. Remove the pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, 15 to 20 minutes. Cool to room temperature. Discard the cinnamon sticks and vanilla bean.

Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the poaching syrup. Serve immediately.


A couple of pears…waiting to be poached.


Some cinnamon, some ginger…


Vanilla bean…smells wonderful…


The wine that goes into the saucepan…


And the gelato!


Cookin’ it up.


It doesn’t look pretty like in the cookbook, but it was great (taste-wise)! Need to practice with the presentation 🙂


I’m telling you, it was some work, but it was good!


Happy New Year!!!