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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
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 390 kcal
Hostess At Heart: 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

  1. 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
  1. Preheat the oven to 350 degrees F. Prep a cupcake pan with grease or cupcake liners.
  2. Combine all of the ingredients together and mix until just combined. Fill 2/3 full.
  3. 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
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. Top with candy heart or other embellishments if desired.
Recipe Notes

Cream cheese frosting adapted from Ina Garten, Food Network. 

Calorie content doesn't include decorated hearts.

Nutrition Facts
Lemon Cupcakes with Blackberry Filling
Amount Per Serving
Calories 390 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Cholesterol 83mg 28%
Sodium 240mg 10%
Potassium 68mg 2%
Total Carbohydrates 38g 13%
Sugars 27g
Protein 3g 6%
Vitamin A 14.2%
Vitamin C 0.9%
Calcium 8.3%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

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. 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

  7. 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

  8. 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

    • 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. 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

  11. 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. 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

  19. 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

  22. 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

Trackbacks

  2. […] This recipe is even better the next day.  It’s a dip recipe, but we ended up putting the leftover dip on baked potatoes.  Caramelized onion and bacon?  Hello flavor! I served this dip on buttery crackers. You could easily have served it with veggies for another option.  Either way, just try it!This recipe used 4 strips of bacon. I doubled that amount, and the recipe had you fry shallots for the top, but I just used, you got it, bacon. This recipe can easily be cut in half and it will still be a generous sized appetizer.  For another great appetizer choice, try my Creamy Gorgonzola Cheese and Fig dip! […]

    Reply

  5. […] Lemon Cupcakes with Blackberry Filling from Hostess at Heart […]

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