For the longest time, I was not a baker. I could cook dinner like a pro, but baking felt... intimidating. Then one spring, I made these blackberry lemon cupcakes for a baby shower, and suddenly, I felt like someone who could bake anything. The fresh blackberries burst with sweet juice, the lemon zest added sunshiney brightness, and the whole thing was light, pretty, and simple enough for even me to pull off. Now they’re my go-to whenever I need something sweet but still feel-good.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour (or gluten-free blend)

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup coconut oil (or unsalted butter), melted

• 1/2 cup honey or maple syrup

• 2 eggs

• 1/2 cup plain Greek yogurt

• Zest of 1 lemon

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 3/4 cup fresh blackberries (cut in half if large)

For optional glaze or frosting:

• 1/2 cup powdered sugar

• 1 tbsp lemon juice

• Optional: extra blackberries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, whisk melted coconut oil, honey/maple syrup, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla until smooth.

4. Gently fold dry ingredients into the wet until just combined. Do not overmix.

5. Fold in blackberries carefully to avoid streaking.

6. Spoon batter evenly into liners, about 3/4 full.

7. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool.

8. For glaze, whisk powdered sugar with lemon juice and drizzle over cooled cupcakes. Top with a fresh blackberry if desired.

Tips & Swaps

• Make it dairy-free: use coconut yogurt instead of Greek.

• Gluten-free? Use a 1:1 GF baking flour blend.

• Want more lemon flavor? Add a few drops of lemon extract.

• These freeze well—just skip the glaze until serving.

Nutrition (per cupcake, approx.):

• Calories: 180

• Carbs: 22g

• Sugar: 13g (natural + added)

• Protein: 3g

• Fat: 8g

• Fiber: 1g