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.
You 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!Over 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?
Long 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
Author: Hostess At Heart
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.
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Heavens 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!
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Blackberries are one of my favorite flavors. It goes great with cakes.
Saucy Saturdays #23 - La Petit Chef
Tuesday 23rd of February 2016
[…] Lemon cupcakes with blackberry filling by Julie from […]
Rachel
Sunday 20th of December 2015
These sound absolutely wonderful! I must keep these in mind for spring time :)
Julie Menghini
Sunday 20th of December 2015
Thanks Rachel. I do love this combo. It would be great for spring.
Caramelized Onion Bacon Dip | Hostess At Heart
Tuesday 15th of December 2015
[…] 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! […]
Bake It Forward | Hostess At Heart
Saturday 5th of December 2015
[…] filled it with a loaf of my Harvest Grains Bread, two dozen Spiced Coffee Cookies, and one dozen Lemon cupcakes with Blackberry filling. I added three dishtowels for a punch of color to my otherwise neutral colored […]
Mike
Tuesday 26th of May 2020
Blackberries are one of my favorite flavors. It goes great with cakes.
Saucy Saturdays #23 - La Petit Chef
Tuesday 23rd of February 2016
[…] Lemon cupcakes with blackberry filling by Julie from […]
Rachel
Sunday 20th of December 2015
These sound absolutely wonderful! I must keep these in mind for spring time :)
Julie Menghini
Sunday 20th of December 2015
Thanks Rachel. I do love this combo. It would be great for spring.
Caramelized Onion Bacon Dip | Hostess At Heart
Tuesday 15th of December 2015
[…] 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! […]
Bake It Forward | Hostess At Heart
Saturday 5th of December 2015
[…] filled it with a loaf of my Harvest Grains Bread, two dozen Spiced Coffee Cookies, and one dozen Lemon cupcakes with Blackberry filling. I added three dishtowels for a punch of color to my otherwise neutral colored […]