Lemon Cupcakes with Blackberry Buttercream Frosting Recipe
Adding 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!
Serving24
Ingredients
Lemon Cupcake
- 15.25 ounces Lemon cake mix
- 3.4 ounces vanilla instant pudding mix
- 4 eggs
- ¾ cup water
- ¾ cup vegetable oil
- 1 cup sour cream
- 2 Tablespoons lemon juice
Blackberry Buttercream Frosting
- 1 cup butter, softened to room temp
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup seedless blackberry jam
- 4 cups powdered sugar
- 24 blackberries, for garnish
Equipment
Instructions
- 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.
Nutrition
Calories: 327 kcal · Carbohydrates: 37 g · Protein: 2 g · Fat: 20 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 285 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 341 IU · Vitamin C: 1 mg · Calcium: 45 mg · Iron: 1 mg