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Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe

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.

Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert! by cookingwithruthie.com

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. 

Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert! by cookingwithruthie.com

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

Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert! by cookingwithruthie.com

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.

Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert! by cookingwithruthie.com

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

Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe

Meyer Lemon Cookie Cups with Blackberry Buttercream is a dainty, lovely, decadent dessert! www.cookingwithruthie.com

Our Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe is a dainty, lovely, and decadent dessert!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 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

  1. Prepare dough:
  2. In large mixing bowl cream butter, add sugar, and mix until light and fluffy. (approx 5-6 minutes)
  3. Add eggs one at a time and mix 2-3 minutes; scraping bowl with each addition.
  4. Add sour cream, meyer lemon zest and juice; mix to incorporate.
  5. In a separate bowl whisk together flour, baking soda, baking powder, and sea salt.
  6. Add all at once to liquid ingredients and mix until almost combined. (do not over-mix)
  7. Place in container with an airtight lid and refrigerate for at least 2 hours.
  8. To cook: Preheat oven to 350 degrees F.
  9. Generously coat Wilton mini muffin pan with cooking spray.
  10. Using a small cookie scoop and place 1 scoop (approx 1 1/2 teaspoons) into each muffin cup.
  11. Bake for 6 minutes or until edge is very lightly browned.
  12. Allow to rest in pan for 2 minutes.
  13. Remove from pan and cool on cooling rack.
  14. Blackberry Buttercream:
  15. Cream butter in large mixing bowl, add 1 cup powdered sugar, alternating with 1 tablespoon liquid making a smooth frosting.
  16. Add meyer lemon zest and fresh blackberries, mix in throughly so the blackberries are mashed and well distributed.
  17. Fill frosting bag with star tip and pipe swirl of buttercream on top.
  18. Garnish with white sprinkles.
  19. Enjoy Meyer Lemon Cookie Cups with Blackberry Buttercream Recipe!

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 115mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 1g

More Lemon Recipes

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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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

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