Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert! Meyer Lemon Cookie Cups with Blackberry Buttercream has that to die for frosting. Literally! You know the one everyone loves? The creamy delicious one? These cupcakes have just that with a blackberry twist.
Why we love Meyer Lemon Cookie Cups with Blackberry Buttercream
Meyer Lemon Cookie Cups with Blackberry frosting is the perfect cupcake for your brunch, engagement party, or bridal/baby shower. They’ll make you the talk of the party! Cupcakes are the perfect party go to… but mini cookie cups–EVEN better!
When they’re mini-sized they have less calories, right?! That’s what I tell myself anyways, when I’m on my third one!! hahahah.
Ingredients to make Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe
- sugar
- salted butter
- sour cream
- eggs
- meyer lemon zest
- meyer lemon juice
- flour
- baking soda
- baking powder
- sea salt
How to make Lemon Cookie Cups with Blackberry Buttercream Recipe
- Prepare dough:
- In large mixing bowl cream butter, add sugar, and mix until light and fluffy. (approx 5-6 minutes)
- Add eggs one at a time and mix 2-3 minutes; scraping bowl with each addition.
- Add sour cream, meyer lemon zest and juice; mix to incorporate.
- In a separate bowl whisk together flour, baking soda, baking powder, and sea salt.
- Add all at once to liquid ingredients and mix until almost combined. (do not over-mix)
- Place in container with an airtight lid and refrigerate for at least 2 hours.
- To cook: Preheat oven to 350 degrees F.
- Generously coat Wilton mini muffin pan with cooking spray.
- Using a small cookie scoop and place 1 scoop (approx 1 1/2 teaspoons) into each muffin cup.
- Bake for 6 minutes or until edge is very lightly browned.
- Allow to rest in pan for 2 minutes.
- Remove from pan and cool on cooling rack.
Ingredients in Blackberry Buttercream
- powdered sugar
- salted butter
- half and half
- meyer lemon juice
- meyer lemon zest
- blackberries
- small star tip and piping bag
- white confectionaries to garnish
How to make Blackberry Buttercream
- Cream butter in large mixing bowl, add 1 cup powdered sugar, alternating with 1 tablespoon liquid making a smooth frosting.
- Add meyer lemon zest and fresh blackberries, mix in throughly so the blackberries are mashed and well distributed.
- Fill frosting bag with star tip and pipe swirl of buttercream on top.
- Garnish with white sprinkles.
Yield: 48
Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
- 1 1/2 cups sugar
- 1 cup salted butter, room temperature
- 1/2 cup sour cream, room temperature
- 2 eggs, room temperature
- 1 teaspoon meyer lemon zest, approx 1
- 1 teaspoon meyer lemon juice
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Blackberry Buttercream:
- 3 1/2 cups powdered sugar
- 1/2 cup salted butter, room temperature
- 2 tablespoon half and half
- 2 tablespoons meyer lemon juice
- 1/2 teaspoon meyer lemon zest
- 7-8 fresh blackberries
- small star tip and piping bag
- white confectionaries to garnish
Instructions
- Prepare dough:
- In large mixing bowl cream butter, add sugar, and mix until light and fluffy. (approx 5-6 minutes)
- Add eggs one at a time and mix 2-3 minutes; scraping bowl with each addition.
- Add sour cream, meyer lemon zest and juice; mix to incorporate.
- In a separate bowl whisk together flour, baking soda, baking powder, and sea salt.
- Add all at once to liquid ingredients and mix until almost combined. (do not over-mix)
- Place in container with an airtight lid and refrigerate for at least 2 hours.
- To cook: Preheat oven to 350 degrees F.
- Generously coat Wilton mini muffin pan with cooking spray.
- Using a small cookie scoop and place 1 scoop (approx 1 1/2 teaspoons) into each muffin cup.
- Bake for 6 minutes or until edge is very lightly browned.
- Allow to rest in pan for 2 minutes.
- Remove from pan and cool on cooling rack.
- Blackberry Buttercream:
- Cream butter in large mixing bowl, add 1 cup powdered sugar, alternating with 1 tablespoon liquid making a smooth frosting.
- Add meyer lemon zest and fresh blackberries, mix in throughly so the blackberries are mashed and well distributed.
- Fill frosting bag with star tip and pipe swirl of buttercream on top.
- Garnish with white sprinkles.
- Enjoy Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe!
Nutrition Information:
Yield:
48Serving Size:
1
Amount Per Serving:Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 115mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 1g
More Lemon Recipes
- Lemon Cupcakes with Lavender Cream Cheese Frosting
- Greek Lemon Yogurt Cake
- Lemoncello Mascarpone Shake Recipe
- Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe
- Lemon Sugar Cookie Bars Recipe
- Lemon Cheesecake with Blueberry Compote
- Apricot Thyme Lemon Tart
- Carrot Bundt Cake with Lemon Cream Cheese Frosting Recipe
- Lemoncello Ice Cream Sundae Recipe
- Lemon Coconut Scones with Lemon Glaze
Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is the spring cupcake you’ve been waiting for!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
