Lemon Cupcakes with Blackberry Filling | Hostess At Heart

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



  • 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

Candy Hearts

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


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.


  • 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.


  • 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.


  • 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.
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