Lemon Blackberry Cupcakes
These Lemon Blackberry Cupcakes are an easy yet seemingly-decadent cake mix dessert! The zesty flavor of lemon paired with the sweetness of a creamy icing and blackberries on top is truly irresistible.
Servings: 20
Calories: 562kcal
Equipment
- 1 Cupcake pan
- 1 large piping bag with star tip
Ingredients
Cupcake Ingredients
- 1 box Lemon Cake mix
- 1 cup water
- 1/2 cup unsalted butter softened
- 3 large eggs
Lemon Frosting Ingredients
- 2 cups unsalted butter softened
- 4 ½ cups powdered sugar
- 3 - 6 Heavy whipping cream
- 2 tablespoons fresh lemon juice
- 1 large lemon zested
- 21 ounces blackberry pie filling
Crumble Topping Ingredients
- ½ cup light brown sugar
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- 1 ¼ cups flour
Instructions
Directions
- Preheat oven to 350 degrees and line cupcake pan with the liners.
- Using a hand or standing mixer, beat together all ingredients until combined and mixed.
- Scoop ¾ batter into the liners.
- Bake in the oven for 19 minutes or until a light golden brown.
- Allow to cool completely.
Frosting Directions
- Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks.
- Scoop frosting into the piping bag.
Crumble Directions
- Combine all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble like.
- Building the cupcake directions.
- Pipe a ring of frosting onto the top of the cupcake.
- Repeat step again to have a “wall” of frosting.
- Scoop some of the blackberry pie filling into the center of the frosting.
- Sprinkle some crumble on top.
- Enjoy!
Nutrition
Calories: 562kcal | Carbohydrates: 76g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 235mg | Potassium: 88mg | Fiber: 2g | Sugar: 57g | Vitamin A: 860IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg