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Easy Lemon Blackberry Cupcakes



Lemon Blackberry Cupcakes

We LOVE dessert! But we have a confession to make...we are dessert snobs! When eating out, we more often than not, don't like their dessert. We come away disappointed and just wanting one of our homemade desserts. Sherrie, Ellenor, Marlene, Opal, and Ruby all paved the way as fabulous bakers, so we'll blame it on them that we are dessert snobs. ;) 

As much as we love our vintage recipes from our grandmothers, and old favorites from Sheena's wedding (Chocolate Strawberry Cream Filled Cupcakes), we have a new favorite...Lemon Blackberry Cupcakes. Mmm! Easy lemon cupcakes with delicious blackberry cream cheese frosting. It's a refreshing combination and perfect for summer.

I hope you enjoy making these delicious cupcakes as much as we do. 

Stay Fabulous,

Sherrie, Tiffany, Danielle, & Sheena  

    Lemon Cupcakes

    • 1 Lemon Cake Mix
    • 3 large eggs
    • ½ C. melted butter (not margarine)
    • 1 C. water

    Preheat oven to 350.

    Mix on low until blended, then mix on high for 2 minutes. Don’t skip this step—it makes them nice and fluffy! (Follow the directions and amounts on your cake mix box, but substitute melted butter for the oil, in the same amount.)

    Pour into paper lined cupcake pans. Bake according to package directions. Remove from oven and place directly into freezer, this will lock in the moisture. 

    Blackberry Cream Cheese Frosting

    • 1 C blackberries, divided
    • 6 TBS unsalted butter (at room temperature)
    • 8 oz. cream cheese (at room temperature)
    • 1 tsp vanilla
    • 1/8 tsp salt
    • 4 C powdered sugar

    Puree 1/2 cup to 2/3 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You will end up with about 2 tablespoons of puree. Set aside.

    Mix butter and cream cheese until combined and smooth. Add cocoa and mix together. Then add vanilla and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Add the blackberry puree.  Beat until fluffy, about 1 to 2 minute. Use at once or keep refrigerated. 

    Take cupcakes out of freezer. Pipe on frosting (we used a Wilton #12 round tip). Garnish with lemon wedges and blackberries.


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