Lemon Cupcakes with Blackberry Buttercream Frosting

I love using a cake mix when I make cupcakes.  With just a few additional ingredients to your cake mix, your cupcakes will be so soft and moist!  The blackberry buttercream goes perfectly with the lemon cupcakes!


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

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

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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  1. Anna says

    hi jody i had the same problem! I’m thinking possibly an altitude difference? and the recipe probably needs more baking soda, mine came out delicious i don’t know about yours but they did sink very low after taking them out of the oven.

  2. new jersey says

    my cupcakes sank when i took them out of the oven and the icing was too watery and had to use almost the whole bag of powdered sugar( 2 lbs) to make it get to a consistency of an actual icing… now it is too sweet… also my batter was too watery as well i had to cook them longer than the time given. liked the idea but the recipe disappointed me.

  3. Jen says

    Just made these cupcakes on Saturday…AMAZING! So moist and delicious. I added a few extra squirts of lemon juice to my batter. I also had to cook them longer, closer to 25 minutes, because they were very gooey and the middle of the cupcakes were “jiggling” when I took them out after 18 minutes (I’m guessing from the pudding). My cupcakes also sunk :( I think it’s from the oil? They still tasted amazing, and I just used extra frosting to fill in the sink hole. Note for people who had runny frosting…mine also seemed runny when I first made it…I stuck it in the fridge for a bit while the cupcakes were cooling and it was MUCH easier to use.

    I was asked for the recipe by every single person who ate a cupcake. I think I ate 5 or 6 of them in two days (I almost never eat sweets….) I couldn’t resist them! My mom even made a batch the day after I did because my family liked them so much.

    I encourage everyone to make this recipe..you will not be disappointed! (If you get sinking cupcakes, it’s just an excuse to fill it up with extra icing :) best icing I have ever had).

  4. Digitalsleep says

    Did anyone find any solution to the sinking? I have made them a few times and they have sunk every time. They taste amazing but the presentation :( I like the recipe just would like to figure out the solution to the sinking issue

  5. Michelle says

    Even while risking sounding very dumb, I’m going to comment because my cupcakes sank as well. The original place that I found this recipe (which linked to this site) said 3 oz. of vanilla pudding which is what I added to the batter. This website makes it seem pretty clear that the recipe is actually calling for a 3 oz box of the instant pudding (dry) mix. My second dozen came out better because I let them cook longer, but I’m pretty sure that MY mistake was just in misinterpretting the recipe! Hope I helped someone while making myself look like a dumb-dumb! lol XD

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