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
- 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
- 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
- White Candy melts
- Purple food coloring
- Decorator sugar
- Paper heart template optional
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.
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.
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.
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.
Cream cheese frosting adapted from Ina Garten, Food Network.
Calorie content doesn't include decorated hearts.
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
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.