I have been craving something truly delicious these last few weeks. Blackberry Lemon Cupcakes is exactly what I've been wanting. I don't have to spend hours making it either because it's truly that easy to make. The next time you need to make a quick dessert, I hope you're able to make this. Don't worry, I'll walk you through all of the steps of making this yummy dessert.
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💖 Why This Recipe Works
- Tart & Sweet: These Blackberry Lemon Cupcakes are the perfect balance of tangy lemon and sweet blackberries.
- Moist & Fluffy: A light and soft texture that melts in your mouth with every bite.
- Perfect for Spring: Bright and refreshing flavors make these cupcakes a great springtime treat.
🥚Ingredients
- 1 box of Lemon Cake mix
- 1 C water
- ½ C unsalted butter, softened
- 3 large eggs
- 1 Cupcake pan
- Cupcake liners
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Cake Base: Use a lemon cake mix as the base for a quick and easy preparation.
- Butter Alternative: Replace unsalted butter with vegetable oil for a slightly different texture.
- Egg Option: Use egg whites instead of whole eggs to achieve a lighter cupcake.
- Frosting Flavor: Incorporate blackberry jam or pureed blackberries into the frosting for a richer berry flavor.
🔪How to Make Blackberry Lemon Cupcakes
Directions
Preheat oven to 350 degrees and line cupcake pan with the liners
Using a hand or standing mixer, beat together all ingredients until
combined and mixed
Scoop ¾ batter into the liners
Bake in the oven for 19 minutes or until a light golden brown
Allow to cool completely
Lemon Frosting
- 2 C unsalted butter, softened
- 4 ½ C powdered sugar
- 3 - 6 Heavy whipping cream
- 2 tablespoon fresh lemon juice
- 1 large lemon, zested
- 1 large piping bag with star tip
- 1 - 21oz blackberry pie filling
Directions
Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, lemon juice and lemon zest until smooth and
stiff with peaks
Scoop frosting into the piping bag
Crumble Topping
- ½ C light brown sugar
- ¼ C sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ C unsalted butter, melted
- 1 ¼ C flour
Directions
Combine all ingredients into a medium bowl.
Using your fingers, mix ingredients together until combined and crumble like.
Building the cupcake directions.
Pipe a ring of frosting onto the top of the cupcake.
Repeat step again to have a “wall” of frosting.
Remove some apples from the can and cut into smaller bites.
Scoop some of the blackberry pie filling into the center of the frosting.
Sprinkle some crumble on top
These fabulous Blackberry Lemon Cupcakes are now ready to plate.
👩🍳 Expert Tips
- Simplify your baking process by starting with a lemon cake mix. Just add water, softened butter, and eggs as directed to create a moist and flavorful base.
- Incorporate fresh lemon juice and zest into your frosting. This addition brightens the flavor and adds a refreshing citrus kick.
- Sprinkle a cinnamon-sugar crumble topping over the frosting. It adds a delightful crunch and a sweet-spiced flavor that complements the lemon and blackberry.
💭 FAQs
Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigeration is recommended, but allow them to come to room temperature before serving for the best taste and texture.
Absolutely! If you prefer homemade lemon cake batter, you can substitute it for the boxed mix. Just ensure the consistency is similar to maintain the texture of the cupcakes.
To achieve a firmer frosting, ensure the butter is softened but not melted. If the frosting is too soft, you can refrigerate it for about 15 minutes to firm up before piping.
Yes, you can use fresh blackberries. However, blackberry pie filling adds sweetness and a thicker consistency. If using fresh berries, consider adding a bit of sugar and cooking them down to achieve a similar consistency.
💖 Serving Suggestions
These are my favorite treats to serve with blackberry lemon cupcakes:
- Lemon sorbet: A refreshing citrusy palate cleanser that complements the lemony notes of the cupcakes.
- Blackberry compote: A sweet-tart fruit topping that enhances the blackberry flavor in the cupcakes.
- Whipped mascarpone cream: A light, slightly sweet cream that pairs beautifully with both lemon and blackberry.
🍜 Related Recipes
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Blackberry Lemon Cupcakes
Ingredients
Cupcakes
- 1 Box Lemon Cake Mix
- 1 Cup Water
- ½ Cup Unsalted Butter Softened
- 3 Large Eggs
- Lemon Frosting
- 2 Cup Unsalted Butter Softened
- 4 ½ Cup Powdered Sugar
- 3 - 6 Heavy Whipping Cream
- 2 tablespoon Lemon Juice Fresh
- Lemon Zest
- 1 - 21 oz Blackberry Pie Filling
- 1 Large Piping Bag With Star Tip
- Cupcake Liners
Crumble Topping
- ½ Cup Light Brown Sugar
- ¼ Cup Sugar
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt
- ½ Cup Unsalted Butter Melted
- 1 ¼ Cup Flour
Instructions
- Put all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble like.
- Building the cupcake directions.
- Pipe a ring of frosting onto the top of the cupcake.
- Repeat step again to have a “wall” of frosting.
- Remove some apples from the can and cut into smaller bites.
- Scoop some of the blackberry pie filling into the center of the frosting.
- Sprinkle some crumble on top.
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