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Lemon Cupcakes with Berry Buttercream

Heather Perine
  • 43 minutes
  • Serves 12

INGREDIENTS

1 cup

Berries, mixed fresh or frozen

2

Lemons, zest of

12

Raspberries, fresh

1

Egg plus 1 egg white, whole

1 1/2 tsp

Baking powder

1 1/4 cups

Cake flour

2 1/2 cups

Confectioner sugar

1/4 tsp

Salt

13/16 cup

Sugar

3 tsp

Vanilla

6 tbsp

unsalted butter, unsalted

2 1/2 sticks

Butter, unsalted

2 tbsp

Heavy cream

1/2 cup

Milk