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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 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. Normandie says

    Jody, I’m right with you. Mine sunk in the middle too. I have never had a desert fail like this in my life. Something in this recipe does not work.

  3. 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.

  4. 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 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).

  5. 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

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