Lemon Cupcakes with Blackberry Frosting
Blackberry Lemonade Cupcakes start with a modified box mix and are topped with the most incredible fresh blackberry frosting. Quick. Easy. Delicious.
Servings 24 Cupcakes
Equipment
Ingredients
Cupcakes:
- 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
Blackberry Syrup:
- 2 cups fresh blackberries or frozen berries that have been thawed
- 4 teaspoons granulated sugar
- 1½ teaspoons lime juice
Blackberry Frosting:
- 2½ sticks 1-1/4 cup butter; softened
- 2½ cups powdered sugar
- 1/2 cup blackberry sauce
Instructions
Cupcakes:
- 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.
Blackberry Syrup:
- 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.
Blackberry Frosting:
- 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.