Lemon Blackberry Cupcakes
If you love a bright, zesty lemon cupcake but want to mix things up a little, these lemon blackberry cupcakes are the perfect treat.
The tangy lemon cupcake is filled with a sweet blackberry jam and topped with a delicious lemon buttercream. It's the best of both world, a refreshing citrus flavor balanced with the sweetness of blackberries. In this post, you'll learn how to make the cupcakes, fill them like a pro, and decorate them to wow everyone.
Why I love this
- The lemon flavor is fresh, zesty, and light - perfect for spring or summer.
- The blackberry filling adds a sweet surprise in the center.
- They can be made with any other berry, such as blueberries or raspberries, making it a great base recipe for different flavor profiles.
Ingredient Overview
The secret to a delicious lemon cupcake base is a balance of tart lemon juice, sweet sugar, and just enough fat to keep things moist and tender. Here's what you'll need for these cupcakes:
- All-purpose flour
- Baking powder & salt - Essential for lift and flavor balance.
- Unsalted butter (melted and cooled)
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh lemon juice & zest - The key to making these taste like true lemon cupcakes. Juice brings tanginess while zest adds aromatic oils for extra brightness.
- Whole milk
- Blackberry jam - Creates a sweet, fruity filling in the center of each cupcake.
- Powdered sugar
- Heavy cream - Softens the frosting for perfect piping consistency.
- Fresh blackberries - The finishing touch for garnish, adding color and freshness.
Step-by-Step Instructions
Step 1: Make the cupcake batter
Preheat oven to 350°F (180°C) and line a jumbo muffin tin with cupcake liners. Whisk flour, baking powder, and salt together. Beat melted butter and sugar, then mix in eggs, vanilla, lemon juice, and zest. Alternate adding the flour mixture and milk until just combined.
Step 2: Bake the cupcakes
Fill liners about two-thirds full and bake for 15 minutes, or until a toothpick comes out clean. Cool completely before filling.
Step 3: Add the filling
Cut a small piece from the core of each cupcake and fill with about one teaspoon of blackberry jam.
Step 4: Make the buttercream
Beat butter until creamy. Add powdered sugar gradually with salt. Mix in lemon juice, then add heavy cream if needed for softer consistency. Pipe onto cooled, filled cupcakes.
Step 5: Decorate
Top with fresh blackberries and extra lemon zest for a bright, aesthetic finish.
Pro Tips / Expert Advice
💡 Baker's Tips
- Use fresh lemon juice, not bottled, for the best flavor.
- Make sure the cupcakes are completely cool before filling or frosting.
- If your jam is too thick, stir it at room temperature before filling.
- If you don't like blackberries, you can substitute it with blueberries or raspberries.
- This recipe makes 8 jumbo cupcakes or 15-18 regular cupcakes. Make sure to use the proper liner and pan for each size you'd like to use.
- If you have extra lemon zest or lemon juice, you can freeze them separately to use in another recipe later on.
Common Mistakes to Avoid
- Don't overmix the batter, which makes cupcakes dense since it will develop too much gluten.
- If you need to adjust the sizing, make sure to also adjust the baking time (keep the same temperature). Do not overbake your cupcakes, which dries them out - always check doneness with a toothpick.
- Make sure to not skip the lemon zest, it's where much of the lemon flavor comes from.
How to Make It Extra Gourmet
- Add a swirl of blackberry jam into half the frosting for a marble effect.
- Garnish with candied lemon slices for a sophisticated presentation.
- Use European-style butter for richer, creamier frosting. I love Kerrygold, which is the one I've used originally when developing this recipe.
Variations & Substitutions
- Swap blackberry jam for raspberry or blueberry jam.
- Try a cream cheese fudge frosting instead of buttercream for extra tang.
- Turn this into a lemon blackberry layer cake by doubling the cake recipe and baking it in three 6-inch pans. For the frosting and filling, make three times the recipe quantity and use a bit of the blackberry jam in the layers as well.
Storage & Freezing Info
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days in an airtight container as well (let them come to room temperature before serving).
- Freeze unfrosted cupcakes for up to 2 months, then fill and frost after thawing.
Serving Suggestions
These lemon blackberry cupcakes are perfect for birthdays, springtime parties, or afternoon tea. They pair beautifully with glass of sparkling lemonade.
For more fruity cupcakes, try the following options:
Equipment
- 1 cupcake pan
- 12 cupcake liners
- 1 stand mixer
- 1 piping bag
- 1 Wilton 1F tip
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour 180g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled (113g)
- 1¼ cups granulated sugar 250g
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ cup fresh lemon juice from 1 lemon (60ml)
- Zest of 1 lemon
- ½ cup whole milk 120ml
For the Filling:
- ½ cup blackberry jam 160g
For the Buttercream:
- ½ cup unsalted butter room temperature (113g)
- 2½ cups powdered sugar 250g
- 2 tablespoon fresh lemon juice 30ml
- ¼ teaspoon salt
- 1-2 tablespoon heavy cream 15-30ml
- Fresh blackberries for garnish
Instructions
Cupcake:
- Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the melted butter and sugar with a mixer until well combined. Add the eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and lemon zest.
- Alternate adding the flour mixture and milk, mixing just until combined. Do not overmix.
- Fill each cupcake liner about two-thirds full.
- Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely.
Filling:
- If your jam has been refrigerated and is too thick, stir well before using so it's spreadable.
- With a small knife, cut a cone-shaped piece out of the center of each cupcake. Fill the cavity with about 1 teaspoon of blackberry jam.
Buttercream:
- Beat the butter until creamy, about 2-3 minutes.
- Add salt and gradually beat in powdered sugar (about 1 cup at a time) until incorporated.
- Mix in lemon juice and beat again.
- If you prefer a softer consistency, add 1 tablespoon heavy cream at a time until desired texture is reached.
- Transfer frosting to a piping bag fitted with a decorating tip. Pipe onto cooled cupcakes.
- Garnish with fresh blackberries or lemon zest.
FAQ Section
Can I use bottled lemon juice?
Fresh lemon juice is always best, bottled juice can taste flat.
Can I skip the blackberry jam?
Yes, the cupcakes are delicious plain, but the jam adds a sweet surprise. In this case, I would add some fresh blackberries in the batter for baking.
Can I make these lemon cupcakes ahead of time?
Yes! Bake and freeze the lemon cupcakes (without frosting) for up to 2 months, then fill and frost before serving.
