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Lemon Blackberry Cupcakes to Celebrate

Celebrate warm weather with these easy Lemon Cupcakes. They’re topped with a fluffy blackberry frosting that’s tough to beat!

easy lemon cupcakes topped with blackberry buttercream frosting in paper liners

This post was written by Ali of Gimme Some Oven.

Creating This Easy Lemon Cupcakes Recipe

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

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!

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 homemade Lemon Cupcakes.

There’s something about the lemon and berry combination that everyone always seems to enjoy!

This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Ingredients in the Lemon Cupcakes

These easy lemon cupcakes have two components: the cupcakes themselves and the blackberry frosting. Here’s what you’ll need to make this recipe:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Lemons
  • Vanilla extract
  • Buttermilk
  • Blackberry puree
  • Confectioners’ sugar

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Can I Substitute the Buttermilk?

Yes, if you don’t have buttermilk on hand you can make your own substitute in about five minutes.

easy lemon cupcakes topped with blackberry buttercream frosting in paper liners

How to Make Lemon Cupcakes with Blackberry Frosting

I promise, these are such easy lemon cupcakes to make! Here’s an overview of how they’re made:

  1. For the cupcakes: Whisk together the flour, baking powder, and salt.
  2. With an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add eggs, one at a time. Beat in lemon zest and vanilla.
  3. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
  4. Divide batter evenly among lined muffin cups, filling each three-quarters full. (I like this trick for filling muffin tins) Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean.
  5. For the blackberry buttercream: Cream the butter on medium speed until smooth, then mix in the blackberry puree, vanilla, lemon zest and salt.
  6. Gradually add in the powdered sugar, beating on low speed until combined.
  7. Then beat until light and fluffy.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

How Do You Frost Cupcakes?

For all of my tips and tricks on frosting cupcakes, I recommend reading this post. It explains how to fill a frosting bag, which piping tips I like best, and more!

If you want to do a fun two-tone color combo, you’ll want to check out these two-tone piping tips to learn how to pipe with two or more frosting types or colors. This would look gorgeous with the recipe as is, and then a second color with some extra purple food coloring added to it for a darker second color. Or, you could also swirl with lemon buttercream (white, with no food coloring)

How to Store Lemon Cupcakes

Unfrosted lemon cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Once you add the blackberry frosting, the cupcakes will need to be refrigerated in an airtight container.

Can I Frost the Cupcakes in Advance?

You can, but it’s best to frost them the day you plan on serving them. The longer the cupcakes are in the fridge, the more they’ll dry out. The frosting can still be made ahead of time and chilled until ready to use, though!

The best way to keep your cupcakes from drying out if you want to make them in advance is by storing them in one of these cupcake storage devices.

A lemon cupcake with blackberry frosting in a liner

Tips for Making Lemon Cupcakes From Scratch

  • Feel free to 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.
  • If you want the cupcakes to be even stronger in lemony flavor, add extra lemon zest to the batter and not lemon juice. Adding extra lemon juice will alter the texture of the cupcakes.
  • Both the frosting and cupcakes can be prepared in advance. Store the frosting in the fridge until ready to pipe onto the homemade lemon cupcakes.

What Readers Are Saying

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!” — Selena

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.” — Jenn

My boyfriend and I made these a couple weeks ago. They turned out great!” — Devin

Made these for a bridal shower…they were such a big hit. I used seedless blackberry jam instead of a puree for the frosting…probably used more like a half cup…otherwise did everything the same and they turned out perfect!” — Maggie

More Lemon Dessert Recipes:

We love these Gluten-Free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!

This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!

This Lemon Blueberry Bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!

Classic chocolate chip cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist

This Lemon Curd Pavlova is topped with fresh raspberries. You can make lots of mini pavlovas and serve them individually, or make one large pavlova as a dessert centerpiece.

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

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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.

Ingredients

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

Instructions

For the lemon cupcakes:

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

For the blackberry buttercream frosting:

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

Notes

Cupcake Storing Tips

Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

adapted from Martha Stewart.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com 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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