Three Berry Blend Lemon Cupcakes

Three Berry Blend Lemon Cupcakes

Servings: 24
Calories: 5950

Ingredients:

  • 12 ounces Columbia Fruit frozen Three Berry Blend
  • 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 1⅓ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ⅓ cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • ⅓ cup reduced and chilled berry puree
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 2 teaspoons fresh lemon juice

Preparation:

  • For the Berry Puree
  • Place the frozen berries and sugar in a saucepan and cook over medium heat, stirring occasionally.
  • The mixture will become very liquid and the fruit will soften.
  • Cook over medium-low heat until the berries cook down to a pulp and the mixture thickens.
  • Continue to cook, stirring frequently until the berry mixture has reduced by half.
  • This could take up to 30 minutes.
  • Place a metal sieve over a small mixing bowl.
  • Pour the cooked and reduced fruit into the strainer and push the berries through.
  • Discard the seeds.
  • Pour berry puree into a measuring cup.
  • You should have close to one-third cup puree.
  • If you have much more than that, return the puree back to the saucepan and continue to cook down for a few more minutes, over medium heat.
  • Cooking down the berries will result in a concentrated berry flavor without all the added water.
  • Once you have one-third cup of berry puree, place in small bowl, cover and place in the refrigerator until well chilled.
  • For the Cupcakes
  • Preheat oven to 350°F.
  • Line standard muffin tins with 24 paper liners.
  • Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
  • Whisk to combine, then add the oil, eggs, buttermilk, vanilla, and lemon juice.
  • Stir in the lemon zest.
  • Divide batter evenly between the lined cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 5 minutes before carefully removing the cupcakes to a rack.
  • Cool completely before frosting with berry buttercream.
  • For the Buttercream
  • In a large bowl, cream butter with an electric mixer over medium-high speed until light and creamy.
  • Add the chilled berry puree and beat the mixture until combined.
  • Gradually add the powdered sugar to the butter mixture and beat until combined, scraping down the sides of the bowl as necessary.
  • Pour in the fresh lemon juice and beat once more until incorporated.
  • Pipe or mound frosting over cooled cupcakes.