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Lemon Blackberry Cupcakes to Celebrate

The Lemon Blackberry Cupcakes is written by Ali of Gimme Some Oven. Welcome, Ali! I’m taking some time off to be with my family for a little while.

One of my favorite things about the arrival of warm weather is getting to spend time outside enjoying it with good friends.

recipe for lemon blackberry cupcakes

From grilling on the back deck, to picnics with friends, to morning coffee dates on the front porch, to (at least in my world) a calendar full of weddings, bridal showers, and baby showers that somehow always seem to hit during the spring — it just seems like everyone is so ready to enjoy the freshness and beauty of a new season! What better way to do that than with fresh berries!

So as always, I find myself always looking for some fresh new recipes to bring along to celebrate! This season, my new “go-to” recipe are these delicious Lemon Blackberry Cupcakes. There’s something about the lemon and berry combination that everyone always seems to enjoy.

lemon blackberry recipe

But I love how these Lemon Blackberry Cupcakes seem perfectly suited to just about any occasion. Whether for a more formal gathering, or just a delicious light treat to serve with tea, this light and fruity recipe is always a favorite.

And for all of you berry lovers, feel free to also substitute whatever berries you have on hand for this recipe. I happen to adore blackberries, but blueberries, raspberries, strawberries or even cherries would be lovely with this.

recipe for blackberry cupcake

So cheers to new seasons, and to fun and fresh desserts to celebrate!

What is one of your favorite “go-to” recipes to celebrate warmer weather?

Related: Kitchen Tip: Easy Cupcake Piping Tricks

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recipe for lemon blackberry cupcakes

Lemon Blackberry Cupcakes

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This season, my new “go-to” recipe are these delicious Lemon Blackberry Cupcakes. There’s something about the lemon and berry combination that everyone always seems to enjoy.


For the Lemon Cupcakes:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • grated zest of 2 lemons (about 2 Tbsp.)
  • 2 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 1 cup buttermilk

For the blackberry buttercream frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup blackberry puree (preferably strained)
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • pinch of salt
  • 5-6 cups confectioner’s sugar


For the lemon cupcakes:

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the blackberry buttercream frosting:

  1. With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.


adapted from Martha Stewart.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 685Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 34mgSodium 157mgCarbohydrates 167gFiber 1gSugar 152gProtein 3g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

About the Author:

gimmesomeoven ali photo

Ali Ebright is the home cook and photographer behind the blog Gimme Some Oven

She has a blast (often quite literally!) working during the day as a worship leader and musician in Kansas City, but loves coming home to a (quiet!) kitchen to relax into a different art – creating simple, delicious meals. All the better, of course, when shared with those she loves.

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Saturday 20th of June 2020

Hi Ali-just wanted to pop on here to say that I’ve been making these cupcakes practically since you posted this recipe for my customers of my cottage baking business. It continues to be a huge favorite among them! (I just make an SMBC and add the puree!) Thanks for an absolutely delicious cupcake recipe!


Monday 22nd of June 2020

So glad to hear! Thanks for stopping by!


Sunday 18th of August 2019

One of the best cupcakes EVER. Every year my asst. manager requests these from me for her birthday. I have been making these going on 5 years now. While I did post on the yummly app with pictures, I am on my lap top now making the recipe, and I wanted to give another shout out to say thank you for this recipe. I used to use another icing recipe and after 5 years on a laptop I was able to compare, the only difference is instead of the blackberry puree was, the blackberry jam, which I prefer to use since it is seedless.

Thank you for making such a light and fluffy cake. and Delicious icing.

For the cupcakes, I had enough for 24 cupcakes, and 3 cakes (the pans that are like an easy bake oven for the rainbow cakes) I also used a small 1/4 scoop ice cream scoop. I filled the normal cupcake lines with 2 of the scoops making it pretty full but not enough to over flow when the rise and poof out. one or 2 were a bit poofier than i would like, so I save those for me since these cupcakes usually go to work for her birthday


Monday 19th of August 2019

So glad you love these so much. I really appreciate that you took the time to come by and share this with me! :)


Wednesday 18th of May 2016

Hello! I really want to make this recipe for an upcoming event I am doing but want to do a trial run first. How many days do you think the batter can be stored in the fridge between the trial run and the event? Or should I just make all of them and just freeze the cupcakes?

Katie Goodman

Thursday 19th of May 2016

I would not store the batter because the baking powder will activate and begin the rising process in the uncooked batter (rather than in the oven) by the time you prepare the second batch you can have very different results. I recommend making a half batch for your trial, so that if you do not like them you aren't stuck with extra frozen cupcakes that you don't enjoy (and wasted ingredients).


Sunday 6th of December 2015

So I made this cupcakes, and I have the following comments 1) They were very tasty :D 2) the batter "expands" a lot so be careful, a little less than half the cup will do. 3) You can get a little more than 24 cupcakes with this recipe Hope this is helpful

Katie Goodman

Monday 14th of December 2015

Thanks for your feedback. Glad you enjoyed them! :)


Thursday 3rd of April 2014

I want to make these for my niece's birthday party. Can I frost them the night before and refrigerate them (I have to travel over an hour to the party) or should I keep the frosting in a cooler and frost the cupcakes immediately before the party??


Monday 7th of April 2014

I would frost right before the party for best results.