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.

Blackberry Lemon Cupcakes

Ingredients

1 box of Lemon Cake mix
1 C water
1/2 C unsalted butter, softened
3 large eggs
1 Cupcake pan
Cupcake liners

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 tbsp 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 tsp ground cinnamon
¼ tsp 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.

How to Freeze Blackberry Lemon Cupcakes

After you decide that you want to make this dessert, you may want to know if you can freeze it. Learning how to freeze blackberry lemon cupcakes is actually really easy. You just need an airtight container to freeze these cupcakes in. You can also wrap them in Saran Wrap and freeze them individually.

Yield: 5-6