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Lemon Cupcakes with Blackberry Filling

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Tender Lemon Cupcakes filled with a delicious creamy blackberry filling and topped with cream cheese frosting. The whole thing is decorated with a candy heart. They make an impressive display for any occasion.

Lemon Cupcakes with Blackberry Filling | Hostess At HeartYou know how people say they are dog people or cat people, and you rarely have bipartisan pet people? Well, I think the same goes for cake or pie. I’ve probably eaten my body weight in pies and cakes over the years, but consider myself more of a pie person than a cake person. I think the reason for that is some cakes are dry and have just an o.k. flavor. That was until these Lemon Cupcakes with Blackberry Filling!Lemon Cupcakes with Blackberry Filling | Hostess At HeartOver Halloween, our neighbors were having a bonfire after the kiddos finished trick or treating. I wanted to make something that both kids and adults would like, and be easy to eat. I made some little Bundlettes last Christmas that were delicious, so thought about making those into cupcakes. They are made using a cake mix, and quick and easy was what I was looking for. I wasn’t quite in the chocolate mood (a rarity), so decided on lemon. We love lemon with a raspberry filling. Who wouldn’t like that?

Lemon Cupcakes with Blackberry Filling | Hostess At HeartLong story short, I couldn’t find the ingredients for the raspberry filling, so thought I’d experiment with blackberry. These cupcakes are so moist, and the blackberry flavor really comes through in the creamy filling. Doesn’t the lavender color of the filling make a pretty contrast to the lemon cake? I frosted each one with cream cheese icing and topped them with a lavender heart.

Don’t have time to make them now? Pin it for later!

Lemon Cupcakes with Blackberry Filling | Hostess At Heart
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Lemon Cupcakes with Blackberry Filling

A moist lemon cupcake is filled with a delicious creamy blackberry filling and topped with cream cheese frosting. The whole thing is decorated with a candy heart. They make an impressive display for any occasion.
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Servings 24 cupcakes
Author Hostess At Heart

Ingredients

Cake

  • 1 lemon cake mix
  • 1 instant lemon pudding
  • 1 cup sour cream
  • 4 large eggs room temperature
  • 1/2 cup water
  • 1/2 cup vegetable oil

Filling

  • 6 oz unsalted butter 1-1/2 sticks, softened to room temperature
  • 1/2 cup seedless blackberry jelly I use Polaner all fruit blackberry spread
  • 1 cup powdered sugar

Cream Cheese Icing

  • 16 oz cream cheese softened to room temperature
  • 12 tbsp unsalted butter softened to room temperature
  • 1 tsp vanilla extract
  • 1-1/2 lbs powdered sugar sifted

Candy Hearts

  • White Candy melts
  • Purple food coloring
  • Decorator sugar
  • Paper heart template optional

Instructions

Candy Hearts

  • Fill a pastry bag 2/3 full with candy melts and a drop of food coloring. Melt candy melts in the microwave for 15-second intervals, squeezing to mix after each interval. If using, place the heart template under a piece of wax paper, pipe hearts. Sprinkle immediately with sugar and allow it to set.

Cake

  • Preheat the oven to 350 degrees F. Prep a cupcake pan with grease or cupcake liners.
  • Combine all of the ingredients together and mix until just combined. Fill 2/3 full.
  • Bake for 30 to 35 minutes turning halfway through baking. Allow to cool completely on a cooling rack. The cake is best if you cover with plastic wrap and refrigerate overnight before filling, frosting and serving.

Filling

  • Place butter in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high until creamy (3 to 5 minutes). Add fruit spread and beat until combined. Turn the mixer down to low and add the confectioners' sugar.

Cream Cheese Frosting

  • In the bowl of an electric mixer, fitted with a paddle attachment, blend the cream cheese, butter, and vanilla extract together until smooth. Add the confectioners' sugar and beat until smooth.

Assembly

  • Remove a plug of cake from the top of the cupcakes using a cupcake corer or apple corer. Fill a pastry bag with the blackberry filling. Snip the end of the bag with scissors and gently squeeze filling into each cupcake. If you don't have a corer, you can top the pastry bag with a medium size decorating tip. Insert the tip through the bottom of the cupcake liner and squeeze to fill. Don't overfill or you will bust your cupcake.
  • Fill a pastry bag that has been fitted with a large icing tip. Starting from the outer edge, squeeze frosting in a circular motion. Ease up on pressure and pull up to get point.
  • Top with candy heart or other embellishments if desired.

Notes

Cream cheese frosting adapted from Ina Garten, Food Network. 
Calorie content doesn't include decorated hearts.

Nutrition

Calories: 390kcal | Carbohydrates: 38g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 240mg | Potassium: 68mg | Sugar: 27g | Vitamin A: 710IU | Vitamin C: 0.7mg | Calcium: 83mg | Iron: 0.7mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Lemon Cupcakes with Blackberry Filling | Hostess At HeartHeavens people! I’ve made these cupcakes twice now, and they are converting me into a cake person. I’ve made them into cupcakes and the little Bundtlettes. Cupcakes or Bundtlettes wouldn’t they be just perfect for a wedding shower, birthday or about any occasion? They are already becoming a regular in my house.

Here are a few more recipes that are convincing me that I’m a cake person!

Super Special Spice Cake with Peanut Butter Frosting

Spice Cake with Peanut Butter Frosting

Raspberry Chocolate Pound Cake


Hershey Syrup Cake - Hostess At Heart

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Comments

  2. swayam says

    These are incredible Julie! You are the cupcake boss! I still dream of those minion ones 🙂 Thanks for joining us at #SaucySaturdays. You always bring such great food!

    PS: you have been featured in last week’s party! Go on, check it out and feel free to brag to your friends 🙂

    Reply

  3. Christine | Mid-Life Croissant says

    Yes! Totally perfect for a wedding or baby shower. They’re beautiful. I’m a pie person too but these flavors are so adult I know these would totally work for me. Thanks for linking up at #SaucySaturdays.

    Reply

  7. Shari says

    These look so moist, and I love the flavor combination. What a cute way to decorate them, too, with the purple heart. Your neighbors are very fortunate! Pinning!

    Reply

    • Julie Menghini says

      We are lucky that we have such great neighbors too. Their little ones are getting big but still love hanging out a bit. We really enjoy them too.

      Reply

  8. Loretta says

    Wow-weeeee, I want one of those right now, even though I’ve indulged and been bad over Thanksgiving. Those 2 flavors go so well together, love the surprise centers and gorgeous colors Very clever! Don’t even think of moving or downsizing, your neighbors would not like it :)).

    Reply

    • Julie Menghini says

      These cupcakes are so light and moist. I know that they aren’t timely for the season, but in addition to sharing them with the neighbors, I baked them as a part of a charity basket I put together.

      Reply

  9. tentimestea says

    A cake convert! (I think I am absolutely a cake person…though I would never turn down a pie 🙂 ) Lemon and blackberry sound like the perfect combination of fruit, and the colours are really very lovely!

    Reply

  10. cookingwithauntjuju.com says

    Lemon and blackberry – that’s a beautiful pairing (flavor and color) and I bet they were delicious, especially since you have made them twice.

    Reply

  11. Sarah says

    You’ve just combined two of my favorite flavors and turned them into cupcakes! These look so fantastic – love the blackberry filling mixed with the lemon frosting – LOVE!

    Reply

  14. Dawn says

    Mmmmmm! They sound just delicious… and look so pretty, Jule! Such a high compliment… coming from a Cookie person, like me! 🙂 Sending Thanksgiving hugs from our house to yours, Julie! ♡

    Reply

    • Julie Menghini says

      Dawn you have made my day. Such wonderful kind comments. I am truly thankful that we have become blogging friends! Thanksgiving hugs to you and your family too!❤︎

      Reply

    • Julie Menghini says

      Thank you so much. They are very light, moist and pretty. Probably more spring or summer colors, but the lemon went nicely with the blackberry. I appreciate your stopping by!

      Reply

  19. Anna says

    These look and sound wonderful, Julie!! Oh how I wish I could taste them — will definitely have to make them! I love the idea of combining lemon with blackberry, and love the heart decor on top!! 🙂

    Reply

    • Julie Menghini says

      Thank you Sonal! If you could only see my disaster today, you would tell me to please cease all baking attempts! Of course they only happen when you have a million other things to do. You are so sweet Sonal and I really appreciate your support.

      Reply

      • simplyvegetarian777 says

        Julie
        I appreciate your support as well!
        You are one of the few fellow blogger friends whom I always find around me and that makes me immensely happy!

        Reply

        • Julie Menghini says

          Ditto Sonal! It seems like bloggers go there separate ways after a while. I understand it but it’s kind of sad too. I love maintaining some of those relationships. They are very special!

          Reply

  22. Linda says

    They do look luscious! And the color of the light purple between layers of smooth mellow yellow is lovely! Bet they tasted so good! 🙂
    (can you send some my way?!)

    Reply

  23. Dad Whats 4 Dinner says

    Very nice looking cupcakes. When you pipe yummy filling into the cupcakes I might become a cake person too. :))

    Reply

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