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Lemon Blackberry Cupcakes

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Britney Brown-Chamberlain
Updated Jan 19, 2026
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Luscious blackberry buttercream frosting piled high atop tart lemon cupcakes? What’s not to love! Complete this tasty dessert with some sweet summer blackberries on top.

Frequently Asked Questions

Lemon Blackberry Cupcakes

  • Prep Time 10 min
  • Total 55 min
  • Servings 12
  • Ingredients 10
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Ingredients

Blackberry Buttercream Frosting

  • 1 cup butter, room temperature
  • 3 1/2 cups powdered sugar
  • 3/4 cup blackberries
  • Pinch of salt

Instructions

  • Step 
    1
    Preheat the oven to 350°F. Place cupcake liners in 15 regular-size muffin cups. Set aside.
  • Step 
    2
    Combine cake mix, eggs, milk, vegetable oil, lemon zest and lemon extract in a large bowl. Whisk together until combined.
  • Step 
    3
    Fill each muffin cup 3/4 full, and bake for 15-17 minutes, until a toothpick comes out clean. Set aside and allow the cupcakes to cool completely, about 30-45 minutes.
  • Step 
    4
    Meanwhile, in large bowl or bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and beat on medium speed for 2-3 minutes, until fluffy and light. Then begin adding powdered sugar, 1/2 cup at a time, ensuring all sugar is fully incorporated prior to adding the next 1/2 cup. Once all the powdered sugar is added, add the blackberries and a pinch of salt. Continue to mix for another 3-4 minutes, until light and fluffy.
  • Step 
    5
    Spoon or pipe buttercream onto the tops of the cupcakes, and garnish with any additional blackberries.

Nutrition

Nutrition Facts are not available for this recipe
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