Lemon Blackberry Cupcakes
These lemon blackberry cupcakes are soft, fluffy lemon cupcakes topped with sweet blackberry buttercream and a fresh blackberry for the prettiest spring or summer dessert.
These cupcakes feel like the kind you’d see sitting in a bakery case and immediately convince yourself you need one.
The lemon cupcake is soft and bright without being too tart. The blackberry buttercream is sweet, fruity, and the prettiest soft purple color. And topped with a fresh blackberry? They just look extra cute without much effort.
They’re perfect for spring brunches, baby showers, Mother’s Day, or just a random baking day when you want something pretty on the counter.
Why You’ll Love These Lemon Blackberry Cupcakes
The flavor combo feels fresh and a little unexpected.
In the best way.
Lemon Blackberry Cupcake Recipe
Equipment
Ingredients
Lemon Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup sour cream
- 1/4 cup whole milk
Blackberry Buttercream:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 2-3 tbsp freeze-dried blackberry powder
- or blackberry puree strained to remove seeds
- 1 tbsp heavy cream or milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
For the Cupcakes:
- Preheat oven to 350°F.
- Line a cupcake pan with liners.
- In a bowl whisk together: flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time.
- Mix in vanilla, lemon zest, and lemon juice.
- Mix in sour cream.
- Alternate adding dry ingredients and milk.
- Mix until just combined.
- Fill liners 2/3 full.
- Bake 18–22 minutes or until tops spring back.
- Cool completely.
For the Blackberry Buttercream:
- Beat butter until creamy.
- Add powdered sugar gradually.
- Mix in blackberry puree, vanilla, cream, and salt.
- Beat until fluffy.
- If needed, add more powdered sugar to thicken.
Frost & Decorate:
- Pipe frosting onto cooled cupcakes.
- Top each with a fresh blackberry.
- Optional: extra lemon zest, mint leaf, drizzle of blackberry sauce. If you're feeling fancy.
Nutrition
Tips & Tricks
Strain the blackberry puree
This keeps seeds out of the frosting.
Use fresh lemon juice
It makes a huge difference.
Don’t overbake
Lemon cupcakes dry out fast.
Room temp ingredients help
Everything blends smoother.
My Baking Essentials!
These cupcakes just feel happy.
They’re right, fruity, and pretty without being over-the-top. Just the kind of dessert that makes people ask where you bought them… and you get to say you made them!
Which is always fun.
If you make this, let me know! I always love hearing from you.
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