Lemon Cupcakes with Fresh Blackberry Buttercream

I have serious spring fever and these cupcakes were the perfect solution! While it was raining outside, I was enoying the wonderful flavors of lemon and blackberries. It didn't quite have the affect of a spring day but a girl can dream right?

I do have one confession and that is that I used a boxed lemon cake mix. I thought it went well with the homemade frosting but you are more than welcome to use your own homemade recipe if you have it! Here is the frosting recipe:

  • 1 stick of butter
  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp blackberry puree, strained

  1. Place blackberries in the bowl of a small food processor; process until pureed. Over another bowl, hold a fine mesh strainer and strain the puree. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons blackberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Frosting recipe adapted from Martha Stewart


  1. If someone tries to make this...the box lemon cake mix makes 24 cupcakes & the frosting recipe is only for 12 cupcakes, so double the frosting!

  2. Many cooking traditionalists also emphasize the importance of preheating the oven to ensure a perfectly baked product.

  3. These look positively delicious and are beautiful...can I ask what icing tip you used to frost them?

  4. I am a fan of box cake mixes, as is or doctored up! Can't wait to try this forsting! What did you use to pipe the frosting onto the cupcakes? I love the design is produced! Thanks for sharing. Chris

  5. The tip I used is from the "Best-Ever Cupcake Icing Kit" from Bake It Pretty. It was the open star I believe...here is the link!


  6. Did you sift the powdered sugar? I would default to yes because the icing looks so smooth, but you also said you don't want to incorporate too much air (nor did you say it was sifted). (If the answer is obvious, please forgive a beginner!)


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