Blackberry Citrus Cupcakes

By carvalhohm

Ingredients

• 1 box lemon cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 tablespoon grated lemon peel
• 1 cup fresh blackberries
• 1 1/2 cups butter, softened
• 3 cups powdered sugar
• Additional fresh blackberries, if desired
• Fresh mint leaves, if desired

Details

Servings 24
Cooking time 95mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding lemon peel. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

3 In small microwavable bowl, place 1 cup blackberries. Cover; microwave on High 1 minute to 1 minute 30 seconds, stirring once, until softened. Mash with fork. Place strainer over clean small bowl; line strainer with cheesecloth. Pour berries into strainer; press with back of spoon to remove seeds. Reserve juice; discard seeds and pulp.

4 In large bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Gradually add reserved blackberry juice, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with additional blackberries and mint.

1 Serving Calories290 , Total Fat17g (Saturated Fat8g, ), Sodium240mg Total Carbohydrate34g (Dietary Fiber0g ), Protein1g