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.
- 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
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.
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.
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.
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