Blackberry Lemon Cupcakes

With wild fruits we can obtain unique flavors, so you cannot miss these Blackberry Lemon Cupcakes that will leave you crazy.

These Blackberry Lemon Cupcakes are ideal for day to day, and to enjoy a quiet afternoon with your friends.

Ingredients:

1 Box of Lemon Cake mix

1 cup Water

1/2 cup Unsalted Butter (softened)

3 Large Eggs

1 Cupcake Pan Cupcake Liners

Directions:

Step 1. Preheat oven to 350 degrees and line cupcake pan with the liners.

Step 2. Using a hand or standing mixer, beat together all ingredients until combined and mixed.

Step 3. Scoop ¾ batter into the liners. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely

Lemon Frosting:

2 cup Unsalted Butter (Softened)

4 ½ cup Powdered Sugar

3 – 6 Heavy Whipping Cream

2 tbsp Fresh Lemon Juice

1 Large Lemon (Zested)

1 Large Piping Bag with star tip

1 – 21oz Blackberry Pie Filling

Directions:

Step 1. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks. Scoop frosting into the piping bag.

Crumble Topping:

½ cup Light Brown Sugar

¼ cup Sugar 1 tsp Ground Cinnamon

¼ tsp Kosher Salt

½ cup Unsalted Butter (Melted)

1 ¼ cup Flour

Directions:

Step 1. Combine all ingredients into a medium bowl. Using your fingers, mix ingredients together. until combined and crumble like.   

Building the cupcake directions:

Step 1. Pipe a ring of frosting onto the top of the cupcake. Repeat step again to have a “wall” of frosting.

Step 2. Remove some apples from the can and cut into smaller bites.

Step 3. Scoop some of the blackberry pie filling into the center of the frosting. Sprinkle some crumble on top. Enjoy!

Remember to save it to pinterest!

Blackberry Lemon Cupcakes

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These Blackberry Lemon Cupcakes are ideal for day to day, and to enjoy a quiet afternoon with your friends.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Box of Lemon Cake mix
• 1 cup Water
• 1/2 cup Unsalted Butter (softened)
• 3 Large Eggs
• 1 Cupcake Pan Cupcake Liners

Lemon Frosting:

• 2 cup Unsalted Butter (Softened)
• 4 ½ cup Powdered Sugar
• 3 - 6 Heavy Whipping Cream
• 2 tbsp Fresh Lemon Juice
• 1 Large Lemon (Zested)
• 1 Large Piping Bag with star tip
• 1 - 21oz Blackberry Pie Filling

Crumble Topping:

• ½ cup Light Brown Sugar
• ¼ cup Sugar 1 tsp Ground Cinnamon
• ¼ tsp Kosher Salt
• ½ cup Unsalted Butter (Melted)
• 1 ¼ cup Flour

Instructions

1. Preheat oven to 350 degrees and line cupcake pan with the liners.
2. Using a hand or standing mixer, beat together all ingredients until combined and mixed.
3. Scoop ¾ batter into the liners.
4. Bake in the oven for 19 minutes or until a light golden brown.
5. Allow to cool completely.
6. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon zest until smooth and stiff with peaks.
7. Scoop frosting into the piping bag.
8. Combine all ingredients into a medium bowl.
9. Using your fingers, mix ingredients together until combined and crumble like.
10. Building the cupcake directions.
11. Pipe a ring of frosting onto the top of the cupcake.
12. Repeat step again to have a “wall” of frosting.
13. Remove some apples from the can and cut into smaller bites.
14. Scoop some of the blackberry pie filling into the center of the frosting.
15. Sprinkle some crumble on top.