I’m not one who likes to repeat the same recipes, in the sense that once I’ve prepared any dish, savory or sweet, like Paganini, I hardly ever do an encore! It has happened in my life a few times, a rarity I believe, so much so that my husband, even though he certainly can’t complain, occasionally points out that he can’t ever enjoy that dessert or that second course which, in his opinion, would deserve to become the exception that proves the rule! And it’s really the case to say for these very special cupcakes with lemon juice in the batter and berries, my favorites, blackberries and raspberries!!! What can I say? They are so soft they melt in your mouth. I think I’ll satisfy my husband and myself because for breakfast they are unbeatable and they really prepare in a few simple steps! One only downside: they finish in a flash!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 cupcakes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 2/3 cup all-purpose flour
- 2/3 cup almond flour
- 2/3 cup brown sugar
- 1/3 cup vegetable oil
- 2 Eggs
- 1 1/2 oz blackberries
- 1 1/2 oz raspberries
- 1 jar yogurt (berry flavored)
- 1 lemon juice
- 1 lemon zest (untreated)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- to taste powdered sugar
- 1 pinch Salt
Tools
- 1 Bowl
- Electric Beaters
- 1 Spatula
- Molds
- 1 Sieve
Preparation
To prepare these delicious cupcakes, start by separating the egg yolks from the whites and whisking the latter to stiff peaks with a pinch of salt (fig. 1).
Then, in a separate bowl, beat the yolks with the brown sugar until you have a smooth and frothy mixture (fig. 2).
Incorporate the oil, the juice of half a lemon strained with a sieve, and the grated peel (fig. 3).
Sift the flours with the baking powder and baking soda and add them gradually with a pinch of salt (fig. 4).
Continue to work with the electric beaters and alternate with the yogurt (fig. 5).
Finally add the egg whites and gently fold in with a spatula from bottom to top. Pour into your mini molds (I use silicone so no need to grease, otherwise previously greased and floured) and arrange the raspberries and blackberries on the surface, cutting the latter in half if too large, without pushing too much (fig. 6).
Put in a preheated oven at 340°F for 30’/35′, the toothpick test will serve as a guide. Remove from the oven and let cool.
Dust with powdered sugar to your liking.
Version also with strawberry pieces. And voilà… your lemon cupcakes with blackberries and raspberries are ready to be enjoyed!
Bon Appetit from La Cucina di Fefè!
Storage
👉 Lemon cupcakes with blackberries and raspberries can be stored at room temperature under a glass dome or inside airtight containers for 2-3 days at most.
