These Lemon Blackberry Cupcakes are the perfect to welcome spring or for a summer picnic! They are so light and refreshing and super easy to make! Filled with a yummy lemon pie filling and topped with blackberry buttercream, everyone will love these! They are absolutely gorgeous and would look great on an Easter brunch buffet or at a summer celebration!
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Filled with a yummy lemon pie filling, these lemon blackberry cupcakes are just perfection!
You will need:
1 (15.25 oz.) box of Lemon Cake Mix
Eggs, oil and water as needed per cake mix box
1 TB fresh squeezed lemon juice
1 (21 oz.) can lemon pie filling
For the frosting:
1 cup softened butter
4 cups powdered sugar, sifted
a few drops of purple food coloring
Fresh blackberries
1M piping tip with disposable bags
Directions for Lemon Blackberry Cupcakes:
First make the lemon cake mix batter according to box instructions, mixing in the fresh lemon juice to the batter.
Next, place cupcake liners into each muffin tin and fill each liner ½ full of batter.
Now, bake according to box instructions. Cool completely.
Then scoop out the middle of the cupcake, making sure not to go down all the way to the bottom of the cupcake. I used a melon baller but you can use a knife if you wish.
Next fill the hole with the lemon pie filling. Use a spoon or use a disposable piping bag to squeeze the filling in. Top with a little of the scooped out cupcake.
To make the frosting, cream butter with stand mixer until fluffy. Beat in powdered sugar a little at a time until fluffy and completely incorporated. Add in the blackberry jam and purple food coloring and beat until fluffy and smooth. You can add a TB of milk if the frosting is too stiff.
Using a 1M piping tip, pipe on the frosting and top with a fresh blackberry.
Now you have the sweetest little cupcake for spring or summer! Everyone loves these light and refreshing cupcakes. Get ready for everyone to ask for the recipe for these Lemon Blackberry Cupcakes!
For more of my best cupcake recipes like my carrot cake cupcakes, click here
Lemon Blackberry Cupcakes
Light and refreshing Lemon Blackberry cupcakes filled with a creamy lemon curd and topped with blackberry buttercream. So easy to make, perfect for Easter, spring or summer celebrations!
Ingredients
- 1 (15.25 oz.) box of Lemon Cake Mix
- Eggs, oil and water as needed per cake mix box
- 1 TB fresh squeezed lemon juice
- 1 (21 oz.) can lemon pie filling
- For the frosting:
- 1 cup softened butter
- 4 cups powdered sugar, sifted
- ¾ cup seedless blackberry jam
- A few drops of purple food coloring
- Fresh blackberries
- Muffin tin
- Cupcake liners
- Melon baller
- 1M piping tip with piping bags
Instructions
- First make the lemon cake mix according to box instructions, mixing in the fresh lemon juice to the batter.
- Next, place cupcake liners into each muffin tin and fill each liner ½ full of batter.
- Now, bake according to box instructions. Cool completely.
- Then scoop out the middle of the cupcake, making sure not to go down all the way to the bottom of the cupcake. I used a melon baller but you can use a knife if you wish.
- Next fill the hole with the lemon pie filling. Use a spoon or use a disposable piping bag to squeeze the filling in. Top with a little of the scooped out cupcake.
- To make the frosting, cream butter with stand mixer until fluffy. Beat in powdered sugar a little at a time until fluffy and completely incorporated. Add in the blackberry jam and purple food coloring and beat until fluffy and smooth. You can add a TB of milk if the frosting is too stiff.
- Using a 1M Piping tip, pipe on the frosting. Top with fresh blackberry.
