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Lemon Blackberry Cupcakes

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  • Prep 10 min
  • Total 55 min
  • Servings 12
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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.
By Britney Brown-Chamberlain
Updated Oct 24, 2023
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Blackberry Buttercream Frosting

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


  • 1
    Preheat the oven to 350°F. Place cupcake liners in 15 regular-size muffin cups. Set aside.
  • 2
    Combine cake mix, eggs, milk, vegetable oil, lemon zest and lemon extract in a large bowl. Whisk together until combined.
  • 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.
  • 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.
  • 5
    Spoon or pipe buttercream onto the tops of the cupcakes, and garnish with any additional blackberries.

Frequently Asked Questions

Could I try this recipe with different berries?

Absolutely! Lemon can pair nicely with other fresh berries, such as raspberries or blueberries.

Can I use a different frosting?

Yes! You can customize the frosting to your liking, such as vanilla buttercream or cream cheese frostings.


Nutrition Facts are not available for this recipe
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