Blackberry Lemonade Cupcakes start with a modified box mix and are topped with the most incredible fresh blackberry frosting. Quick. Easy. Delicious.
Looking for more fruity cupcakes? Try my Easy Lime Cupcakes!
This recipe was originally published Apr 30, 2013. It has since been updated with new photos and more helpful tips.
This lemon cupcake is my ALL-TIME favorite cupcake recipe. It is incredibly easy to make and produces light fluffy cakes packed with bold citrus flavor. The secret is pudding. It adds just enough lemon taste to the recipe and helps keep your ingredient list minimal. Seriously, if you make only one thing from this recipe. Let it be the cake.
OR the blackberry buttercream. Holy dreamy. A homemade blackberry syrup, which takes less than 5 minutes to make, gives you the most delicious fruit flavor and color! You get a naturally pink dyed frosting that is oh-so pretty piped onto the cupcake! Top with a fresh berry and you have got yourself one party ready dessert!
How to make lemon cupcakes with a cake mix:
Becasue this recipe starts with a cake mix, prep time is super short. You can have these ready for the oven in under 10 minutes!
For the cupcakes:
- Preheat your oven to 350 degrees and line two muffin tins with liners.
- Add the cake mix and pudding mix in a large mixing bowl. Whisk to combine.
- Stir in the remaining ingredients until fully incorporated.
- Divide between your prepared liners. Bake 15 minutes or until a toothpick comes out clean.
- Combine all of the syrup ingredients in a medium sauce pan.
- Bring to a boil, and continue to cook until slightly thickened. Cool briefly then transfer to a cheesecloth. Squeeze all of the juice into a container and transfer to the refrigerator to cool.
- Cream together the butter and powdered sugar in the bowl of an electric mixer, using the whisk attachment.
- Slowly add in the blackberry sauce and whip until light and fluffy. Frost your cooled cupcakes.
Tips to make the BEST homemade cupcakes:
- Be sure you use quality ingredients.
- It is so important that you use room temperature ingredients. This ensures even mixing and a perfect batter.
- Do not over mix your batter. I like to keep my mixer on low/medium speed. This keeps the butter from overheating and the ingredients incorporate evenly.
- Use a scoop for even cupcake sizes. This isn’t necessary but does make it super simple to keep your cupcakes even.
How do you make a boxed cake mix taste like it is from a bakery?
One of the ways to make a quick dessert is to use a cake mix. You can add ingredients, swap some out, and get so creative. The options are endless, but these are a few of our favorite ways to make a boxed cake mix taste like it is homemade:
- Add an extra egg. We always use 3 or 4 eggs in a cake mix. It gives it a richer flavor that is AMAZING. Especially when it’s a chocolate cake.
- Add a little sour cream to boost the flavor.
- Stir in a pudding mix!
- Substitute milk for water. This recipe is better with water, but most of the time this easy switch is enough to give it a great boost.
- Ditch the canned frosting. Opt for a homemade version. All you need is butter, powdered sugar, vanilla, and milk or heavy cream.
Want a lighter lemon cake? Try this recipe for lemon basil cupcakes!
The BEST cupcake decorating tips and tricks:
- Use a piping tip and bag to swirl the frosting on top of a cooled cupcake. My go-to tip is the Wilton 1M. It gives you that classic frosting swirl or soft rose look.
- Add fresh fruit as a garnish. Especially when you are making a fruit flavored cupcake!
- When in doubt, add sprinkles! Sprinkles come in a variety of shapes, sizes, and colors. Sprinkle a few on top of a freshly frosted cupcake for a beautiful finish.
- Don’t have a steady hand when it comes to piping frosting? Dollop a good spoonful on top of a cooled cupcake and use the back of the spoon to gently spread. Easy to do and still looks beautiful.
- These would look AMAZING topped with a candied lemon slice.
More Blackberry Recipes:
More Lemon Recipes:
More Cake Mix Hack Recipes:
Lemon Cupcakes with Blackberry Frosting
- 1 box 15.25 oz white cake mix
- 1 box 3.4 oz lemon pudding mix
- 1 cup water
- 1/2 cup oil
- 3 large eggs
- 2 cups fresh blackberries or frozen berries that have been thawed
- 4 teaspoons granulated sugar
- 1-1/2 teaspoons lime juice
- 2-1/2 sticks 1-1/4 cup butter; softened
- 2-1/2 cups powdered sugar
- 1/2 cup blackberry sauce
- 1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- 2. Add the cake mix and pudding mix into a mixing bowl. Whisk the dry ingredients to combine.
- 3. Stir in the eggs, water, and oil until fully combined.
- 4. Fill the liners 1/2 full, and bake for 15 minutes, or until a toothpick comes out clean. Cool completely.
- 1. Combine all of the syrup ingredients in a medium sauce pan.
- 2. Bring to a boil, and continue to cook until slightly thickened. Cool briefly then transfer to a cheesecloth. Squeeze all of the juice into a container and transfer to the refrigerator to cool.
- 1. Cream together the butter and powdered sugar in the bowl of an electric mixer, using the whisk attachment. Slowly add in the blackberry sauce and whip until light and fluffy. Frost your cooled cupcakes.
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Comments & Reviews
Hi again…why do we have the extra egg yolk? can i skip it?
Altering the recipe is up to you. I suggest sticking with the way it was written for the best taste and quality.
I’m assuming the little “t” means teaspoons…is this correct?
It does. I’m in the process of changing over all of these recipes to actually spell out teaspoon and tablespoon. Thanks for being patient!
Look so yummy …
Happiness in a Single Bite says
Absolutely lovely! 😉
Would it be ok to make the icing up the day before you need it and keep in fridge?
I make frosting a few days before, so that should be fine. Just make sure you whip it again before topping the cupcakes.
Substituted raspberries for the blackberries and took these into work. Everyone asked for the recipe!
kayla w says
I have a question. When you say 2 eggs and one yolk, is that 2 full eggs and one yolk or is it 2 egg whites and one yolk?
Great question. It’s two full eggs and one yolk. I typically use large, but have used extra large on accident a few times with no problems.
Hi! How many cupcakes will this recipe make! They look INCREDIBLE 🙂
I want to say 12 to 15. I’ll have to remake them to be sure. It was a while ago.
These are almost too cute to eat! Almost 😉 I love blackberries but have never had them in a cupcake before. Must try it!
I was a little worried, but it’s actually really good. You can change the blackberries for any other berry which is nice.
Stephanie Pass says
I am always looking for new cupcake ideas, and this looks scrumptious! I love blackberries. Just pinned and will be trying these very soon.
These are so pretty and they look delicious!
nancy pfeifer says
YUM! YUM!! I love blackberries! I hope you stop by to link to my party- https://atozebracelebrations.com/2013/04/tuesday-link-party-5.html
Jennifer Pilgrim says
These couldn’t look more gorgeous or enticing! I pinned this.
Would you mind sharing this on a new link party I host with 5 other blogs: Moonlight & Mason Jars Mondays! We feature 5 blogs who link up every week. The party closes at midnight tomorrow. I know our readers will LOVE these! I’m taking a pretend but right now. 🙂
These look amazing!! Thanks for sharing, can’t wait to try them!
Aimee @ like mother like daughter says
Jeseca, These look seriously amazing! I’m glad that you didn’t overload the cupcakes with too much frosting, I can’t eat them when the frosting is miles (or inches) high. Lemonade cupcakes sound so refreshing! This is the perfect spring or summer treat!
I agree about the frosting… SO I can’t figure out your comments on your site. BUT we were just looking for a good mexican recipe for tonight. It’s seriously like you were reading my mind. (pinned it)