Lemon Cupcakes with Blackberry Buttercream Frosting

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I am not much of a winter person.  As soon as Christmas is over, I am totally fine to be done with the snow and cold!  However, in Utah, we still get snow into April!  In my attempts to beckon spring to come sooner, I whipped up these cupcakes and even though it was freezing outside, it sure tasted like spring in my kitchen!

lemon-cupcakes-with-blackberry-buttercream


Lemon Cupcakes with Blackberry Buttercream Frosting Recipe:
(makes 24 cupcakes)

Ingredients:
Lemon Cupcakes:
1 (15.25 ounce) package lemon cake mix
1 small package vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice

Blackberry Buttercream Frosting:
1 cup (2 sticks) butter, softened to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup seedless blackberry jam
4 cups powdered sugar
Blackberries, for garnish

Directions:
Preheat oven to 350 degrees F.  Line cupcake tins with 24 paper liners.  In a large mixing bowl, combine cake mix and pudding.  Add eggs and beat until smooth.  Add water, oil, sour cream and lemon juice and mix until combined.  Fill cupcake tins 2/3 of the way full with batter.  Bake for 15-20 minutes, or until an inserted toothpick comes out clean.  Let the cupcakes cool completely.  For the frosting,  beat all ingredients together until light and fluffy.  Pipe onto cooled cupcakes and top with a fresh blackberry.

Looking for more delicious cupcake recipes?
Here are a few of our favorite:
Strawberry Lemonade Cupcakes
Thin Mint Cupcakes
Samoa Cupcakes
Banana Pudding Cupcakes
Hostess Cupcake Copycat

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Summary
Recipe Name
Lemon Cupcakes with Blackberry Buttercream Frosting
Published On
Preparation Time
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Review
4.5 Based on 5 Review(s)
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