Lemon Blackberry Mini Cakes

These lemon blackberry mini cakes are made from soft lemon cupcakes stacked with blackberry buttercream and a dollop of lemon curd. An easy, elegant dessert perfect for spring and summer entertaining!

Servings mini cakes

Calories 851kcal

Author Courtney Whitmore

Ingredients

Lemon Cakes

2 ¾ cups cake flour spooned & leveled
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 ¾ cups granulated sugar
1 ½ tablespoons lemon zest
¾ cup unsalted butter, softened 1 ½ sticks
1 ¼ cups buttermilk room temperature
3 large eggs
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Blackberry Buttercream

1 cup unsalted butter softened
3-4 cups powdered sugar
2-3 tablespoons blackberry puree see notes
1 teaspoon lemon juice
1-2 tablespoon heavy cream or milk
1 pinch salt

Garnish/Extras

1/3 cup lemon curd store-bought or homemade
fresh blackberries optional

Instructions

Make the Lemon Cakes

Preheat oven to 350°F and spray a regular-sized cupcake/muffin tin with baking spray.
In a medium bowl, whisk together cake flour, salt, baking powder, and baking soda.
In a large bowl, add the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
Add the butter and beat until light and creamy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in lemon juice and vanilla extract.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Fill each muffin tin opening about ½ to ⅔ full.
Bake for 18–22 minutes, or until the centers are set and a toothpick comes out clean.
Cool completely, then refrigerate for 30–60 minutes before assembling.

Make the Blackberry Buttercream

Beat butter until light and creamy (3-4 minutes)
Add powdered sugar gradually and mix until combined.
Add blackberry puree, lemon juice, and salt. Mix until smooth.
Add heavy cream (or milk) or additional powdered sugar, as needed, until frosting holds medium to stiff peaks.

Assemble the Mini Cakes

Trim off the domed tops to the cupcakes to make small mini cake layers. This is best done when the cakes are cold.
Flip one layer upside down so you have a flat surface for stacking.
Pipe or spread a thin layer of blackberry buttercream onto one layer, then top with the second layer to create a mini cake.
Pipe a ring of small buttercream dollops around the top edge.
Add a small dollop (about 1–2 teaspoons) of lemon curd in the center.
Garnish with fresh blackberries if desired.

Notes

This recipe makes about 18-20 "cupcakes" and two are needed to make one mini-cake so the yield is about 9-102 mini cakes.

Blackberry Puree:
In a small saucepan, cook ½–1 cup blackberries over medium heat until soft and juicy, about 5–7 minutes. Mash well, then strain through a fine mesh sieve to remove seeds. Let cool completely before using. You want a thick puree, not watery.

Shortcut Option:
You can substitute seedless blackberry jam or preserves. If using, stir well to loosen and use about 2–3 tablespoons. This is a great quick option and works well for color and flavor, especially if you’re short on time.

Nutrition