Blackberry swirl lemonade cupcakes

Indulge in these sweet and satisfying blackberry swirl lemonade cupcakes - perfect for morning or afternoon tea with just the right amount of sweetness!

  • 40 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


Black berry swirl frosting
  • 1/4 cup (35g) frozen blackberries, thawed
  • 500 gram cream cheese, softened
  • 2 cup (320g) icing (confectioners') sugar
  • 1 tablespoon lemonade
  • 2 teaspoon finely grated lemon rind
Blackberry swirl lemonade cupcakes
  • 125 gram butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 tablespoon finely grated lemon rind
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (125ml) lemonade (see tip)
  • 12 frozen or fresh blackberries


Blackberry swirl lemonade cupcakes
  • 1
    Preheat oven to 180°C/350°F. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
  • 2
    Meanwhile, make blackberry swirl frosting: Crush blackberries very well with a fork. Beat cream cheese, sifted icing sugar, lemonade and rind in a small bowl with an electric mixer until smooth. Lightly fold crushed berries through cream cheese mixture to create a swirled effect (don’t over-mix or you will lose the swirl). Place frosting in the freezer for a few hours or until firm.tip Use a clear, carbonated lemonade for this recipe.
  • 3
    Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and lemonade, in two batches. Spoon mixture evenly into paper cases.
  • 4
    Bake cupcakes about 20 minutes. Leave cakes in pan for 5 minutes before turning, top-side up, onto wire racks to cool.
  • 5
    Just before serving, using a small ice-cream scoop, scoop frosting onto cupcakes.


Use a clear, carbonated lemonade for this recipe.

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