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.

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