Geek Bites: Blackberry Lemon Cupcakes

In a separate bowl whisk together the flour, baking powder, salt, and lemon zest.

With the mixer on low, add the flour and milk, alternating in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Gently fold in the blackberries.

Evenly fill the cups with batter and bake for about 17 – 20 minutes or just until a toothpick inserted into a cupcake comes out clean. The cupcakes should be a golden yellow color. Remove from the oven and place on a wire rack to cool.

I fill these cupcakes with lemon curd and I also leave some without filling for Rob; blackberry jam would also make a great filling. I buy it from the store, but you can find recipes elsewhere if you’d rather make it yourself. You can core the cupcakes and fill them, then put the core back in. You can also Pipe the filling in, which is what I do.

Instead of frosting I make a simple lemon glaze, but you can do any type of glaze or frosting that you want. To make the glaze just mix the juice of one or two lemons, the zest of one lemon, and powdered sugar until the glaze is the consistency of white glue.

Spoon  the glaze over the cupcakes or dip them. Let the glaze dry, and enjoy!