Summer fruits are on the menu and we’re featuring these yummy lemon blackberry cupcakes. Blackberry and lemon aren’t may be an unusual flavor pairing, but trust me when I say they are a match made in heaven! The sweetness of the ripe, juicy blackberries and the tartness of the lemon balanced with the cool, creamy icing make this lemon cupcake recipe one you’ll want to make over and over again!
Blackberry Lemon Cupcakes
If you love a moist lemon cake, you will definitely want to make these absolutely delicious blackberry lemon cupcakes. The sweetness of the ripe, juicy blackberries and the tartness of the lemon balanced with the cool, creamy icing make this lemon cupcake recipe one you’ll want to make over and over again!
Why We Love These Lemon Cupcakes
Fruit piled up on a nest of lemon icing, topped with a brown sugar and cinnamon crumble and a bit of lemon zest make these blackberry lemon cupcakes impressive. But the best part is how easy the lemon cupcakes from cake mix are to make!
There’s so much going on from how beautiful the cupcakes look, to all the interesting flavors that your family and anyone who’s lucky enough to try one of your blackberry lemon cupcakes will think you spend hours in the kitchen!
Kids in the Kitchen
If you have a hard time getting your kiddos to eat fruit, although these cupcakes aren’t the healthiest option, they may just do the trick.
Include your kids in the kitchen work by letting them put cupcake liners in the pans, scooping the blackberry pie filling, and even filling the piping bags, depending on their age a skill level in the kitchen.
How to Make Blackberry Lemon Cupcakes
Making impressive desserts doesn’t have to be hard or keep you in the kitchen for hours. This simple recipe uses a lemon cake mix and canned blackberry pie filling, which saves a ton of time and energy.
You’ll want to take note that we’re using unsalted butter in this recipe
Can I Make Lemon Cupcakes into a Cake?
Yes, you could! Just pour the batter into two round pans and bake it according to the directions on the box. You’ll need to make extra lemon icing to put between the lemon cake layers and for piping around the bottom of the cake.
To decorate your blackberry lemon cake, pipe the icing around the bottom edges to give the cake a finished look, then follow the directions for decorating the lemon cupcakes, but on a larger scale.
Not ready to make this blackberry lemon cupcakes? Pin them to your Dessert Ideas board on Pinterest so you can find it easily when you need it.
Can I Substitute Fresh Blackberries?
You can, but you will need to make them into a blackberry compote or blackberry pie filling to be able to scoop them into the middle of the cupcakes. To do that, you’ll need to cook them with a little sugar so they soften and start to burst.
Make the blackberry compote by cooking together 4 cups of fresh blackberries, 1/3 cup sugar and 1 tablespoon lemon juice until soft and thickened.
Imagine these blackberry lemon cupcakes at your next dessert party, office birthday, or girls’ night in! You’re sure to impress with gorgeous cupcakes that tastes as amazing as they look.
- 1 box of Lemon cake mix
- 1 cup Water
- 1/2 cup Unsalted butter, softened
- 3 large Eggs
- 1 Cupcake pan
- Cupcake liners
- 2 cups Unsalted butter, softened
- 4 ½ cup Powdered sugar
- 3 - 6 tbsp Heavy whipping cream
- 2 tbsp fresh Lemon juice
- 1 large Lemon, zested
- 1 large Piping bag with star tip
- 1 - 21 oz. can of Blackberry pie filling
Crumble Topping Ingredients
- ½ cup Light brown sugar
- ¼ cup Sugar
- 1 tsp Ground cinnamon
- ¼ tsp Kosher salt
- ½ cup Unsalted butter, melted
- 1 ¼ cup Flour
- Preheat oven to 350 degrees and line the muffin pan with cupcake liners.
- Using a hand or stand mixer, beat all cupcake ingredients on low speed until the mixture is combined.
- Scoop the batter into the cupcake liners, filling them 3/4 full.
- Bake for 19 minutes or until a light golden brown.
- Allow the lemon cupcakes to cool completely.
- While the cupcakes cools, use a mixer to beat together the butter, powdered sugar, heavy whipping cream, lemon juice, and lemon zest until smooth and for stiff peaks.
- Scoop frosting into the piping bag.
- Combine the softened butter, confectioner sugar, lemon juice, lemon zest, heavy whipping cream into a medium mixing bowl. Start with 3 Tbsps. of heavy cream, then add a bit more if the consistency is too thick.
- Using your fingers, mix ingredients for the crumble topping together until well combined.
- To decorate the cupcakes, pipe a ring of frosting around the top edge of the cupcake.
- Pipe a second circle of icing onto the top of the first ring, forming a bowl-like ring.
- Scoop about a tablespoon of blackberry pie filling into the center of the frosting, adding a bit more to fill out the icing.
- Sprinkle some of the crumble mixture on top.