Lemon Cupcakes with Blackberry Cream Cheese Frosting

Also try my lemon blueberry layer cake!

These lemon cupcakes are soft, fluffy, and exploding with lemon flavor! Topped with fresh blackberry cream cheese frosting! So pretty! Recipe on sallysbakingaddiction.com

I had a major case of the blahs earlier this week. I caught a cold from all the travel/hustle bustle. But, thankfully, I’m feeling much better as the week progresses. For my Instagram friends who suggested drinking hot water + 2 Tbsp apple cider vinegar + 1 Tbsp lemon juice + 1 Tbsp honey, thank you! I added a little cinnamon and sipping it a couple times really helped me get over this bug. We’re dubbing that warm concoction the cold-fixer-elixer. Try it next time you’re down!

These lemon cupcakes are soft, fluffy, and exploding with lemon flavor! Topped with fresh blackberry cream cheese frosting! So pretty! Recipe on sallysbakingaddiction.com

Now let’s focus on better, brighter, happier items!

We have lemon cupcakes with blackberry cream cheese frosting on today’s menu. These cupcakes are all sorts of flavorful with a giant dose of naturally colored (yay!) and naturally flavored (yay again!) blackberry frosting. They’re your dessert answer for everything coming up:

  • Literally any springtime celebration = these cupcakes.
  • Lilac/lavendar wedding color scheme? Done.
  • Bridal shower? Obviously.
  • Baby shower? This is your dessert, totally gender neutral.
  • Mother’s Day celebration? Mom approved.
  • No reason at all? Do you even need a reason to make cupcakes?

In terms of flavors, they remind me of my lemon berry yogurt cake.

Lemon cupcakes from scratch on sallysbakingaddiction.com

Lemon cupcakes from scratch on sallysbakingaddiction.com

This is my basic lemon cupcake recipe. They’re soft and fluffy with bright and sunny lemon flavor. I published the recipe 4 years ago and they’ve never steered us wrong! The recipe is actually my most popular cake recipe on my blog: lemon blueberry cake… only reduced to make cupcakes. So if you’ve tried the lemon blueberry layer cake recipe, you know the cupcake version is a winner too.

There’s nothing crazy or fancy about the batter. Simply creamed butter + sugar, eggs, flour, baking powder, milk, and lemon. The usual gang! The batter is creamy, silky, and has the most unbelievable fresh lemon fragrance. You’ll fall in love even before you steal the first taste.

Remember to only fill your cupcake liners 2/3 full– just like you see above.

Grab fresh blackberries, puree them in a food processor (I use my little ninja!), then push through a fine mesh strainer to rid the seeds. You’re left with thick and seedless blackberry juice, which will go directly into the frosting. I suppose a blackberry jam works just as well, though the flavor may not be as potent.

Fresh blackberry cream cheese frosting on sallysbakingaddiction.com

Fresh blackberry cream cheese frosting on sallysbakingaddiction.com

(Don’t you just want to swipe a taste with your finger???)

I don’t suggest doing this method with any other berry– though raspberries *should* be fine. Strawberries and blueberries produce a juice that’s much too thin for cream cheese frosting. You know what to do instead? Freeze-dried berries. You know I swear by freeze-dried strawberries in frosting.

#1 Issue with Cream Cheese Frosting

This is a cream cheese frosting variation so make sure you’re using block cream cheese, not cream cheese spread. That’s the #1 issue readers face when making cream cheese frosting. You want the actual block of cream cheese, sold right next to the tubs of cream cheese spread.

The blackberry flavor in this frosting is mild, but you’ll know it’s there. The blackberry cream cheese frosting is a little thinner than we’re used to because of the added juice, but I was still able to pipe it with my #12 round tip. I actually loved how light it was, especially paired with an equally light lemon cupcake. The frosting is also super soft and just as creamy as you see in the photo above. ♥ ♥ ♥

These lemon cupcakes are soft, fluffy, and exploding with lemon flavor! Topped with fresh blackberry cream cheese frosting! So pretty! Recipe on sallysbakingaddiction.com

This is, without a doubt, my new favorite cream cheese frosting. I’m already planning on using it to fill a sponge cake roll and urge you to try that too! Also, doesn’t looking at the purple color instantly put you in a better mood? Experience it all ASAP. ↓

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Lemon Cupcakes with Blackberry Cream Cheese Frosting

  • Author: Sally
  • Prep Time: 25 mintues
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


These lemon cupcakes are soft, fluffy, and exploding with lemon flavor. Topped with fresh blackberry cream cheese frosting for the ultimate treat!


  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) milk*
  • zest + fresh juice of two medium lemons*

Blackberry Cream Cheese Frosting

  • 1 cup fresh blackberries, divided*
  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Make the frosting: Puree 1/2 cup – 2/3 cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds. You’ll have a couple Tablespoons of puree.
  6. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  7. Frost cooled cupcakes. I used Wilton #12 round tip. Garnish with remaining berries.


  1. Make Ahead Instructions: Store leftovers in the refrigerator for up to 4-5 days. Plain cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand MixerNinja Master Prep | Glass Mixing BowlsMini Strainer | Cupcake Liners | Cupcake Pan | Frosting Bags | #12 Round Decorating Tip
  3. Milk: I suggest whole milk or buttermilk. Any milk is fine, but you’ll get the most wonderful moist, soft, and rich texture with either of those 2.
  4. Lemons: About 1 and 1/2 Tbsp zest and 1/4 – 1/3 cup lemon juice.
  5. Blackberries: I don’t suggest using frozen blackberries, nor do I suggest any other berry. Raspberries *might* work, but strawberry and blueberry puree will be much too thin. Instead, use freeze-dried strawberries or blueberries like we do in this frosting.
Creamy, silky, and smooth blackberry cream cheese frosting made from blackberry puree! The BEST spring dessert, bridal shower, baby shower, and wedding cupcakes recipe on sallysbakingaddiction.com


  1. Hi! Huge Sally fan here. This is the first recipe from this blog that I haven’t been able to perfect! Was hoping to have some input.

    Actually the cupcakes turned out perfect, it’s the icing. The icing was really runny! At first it would just spill off the cupcakes. I ended up adding probably almost a cup more sugar and it only stiffened it up enough to wear it would sit on the cupcake and not spill but it was still really runny. The blackberry and lemon garnishes sunk right through it.

    Any input? I ran the mixer as long as the recipe calls for so I don’t think I overmixed it. I think I might have overmixed the blackberry puree or put too much blackberry puree in? Would that be a factor?

    But still, the frosting is absolutely delicious. My friends say these cupcakes are my best yet, despite being the icing being really messy. The flavor of the cupcake and the frosting is just perfect. Totally addicted.

    1. Hi Jennifer! Are you outside of the US by chance? Cream cheese products vary by region and, unfortunately, cream cheese is much thinner outside of the US and usually results in thin frosting. Chilling the frosting in the refrigerator helps to solidify it so that it spreads much easier and holds its shape on the cupcakes. (That always helps cream cheese frosting!)

      1. AAH! Sally herself! Hi there, Sally. No, I live in the US and used a full 8oz block of cream cheese. Maybe next time if I have this problem, I’ll try more cream cheese? The frosting was so delicious I saved it in the fridge to put on bother baked goods, and I guess it’s firmed up a bit but not a lot.

  2. Hi!
    If I used blackberry preserves, how much would I need to add in the frosting? TIA!

    1. Hi Claire! You can use blueberry jam or preserves, but keep in mind that jam is made with a lot of sugar so your frosting will be very sweet. Use an exact replacement of the puree, which is a couple Tablespoons.

  3. I used the frosting recipe for a blackberry/raspberry cake for my sons birthday. We really loved the flavor with a classic butter cake base and filled with the frosting and fresh berries. I was just disappointed by the texture, it was not stiff enough to pipe decorations. I actually used a whole stick of butter and one more cup of powdered sugar than your recipe. And I used 1 cup of both berries mixed together and cooked it with 2 tbsp lemon juice, strained it and then only ended up using 3 tbsp total in the frosting. But all in all the cake was delicious. Thank you!

  4. Elaine Folkesson says:

    Hi Sally! Just made them this morning and it ties choc/choc for my favorite cupcake ever! However, I’m having the same thinness issue, but we decided to just glaze them and skip piping. I hope you’re having a lovely Mother’s Day and not seeing this until another day! Thank you as always for the blog we LOVE to visit and share!

  5. Hi Sally! this was absolutely divine! I made some for my tutee’s family 🙂 Could I just ask, how did you get your cupcakes to come out of the oven with very little cracks on the top? could it be my oven temperature?

    1. Hi Nicole, the cupcakes could be over-baked– they’ll begin to crack on top if they’ve been in the oven too long. (Some cracks are normal though, so I wouldn’t worry!)

  6. I made these for a small Fourth of July picnic we hosted. Thank goodness I doubled the recipe! These are AMAZING!!! They were such a hit and a new favorite. You instructions were so easy to follow. Thank you for posting these cupcakes.

  7. Hi Sally!

    First time making one of your recipes and it turned out amazing. The lemon cake was outstanding. When I strained the blackberries they made sooo much juice – but I only used a couple tablespoons as you mentioned. I had no problems with consistency of the frosting at room temperature. If I had added all of the juice, it would have made it runny. Saving this one! Thank you 🙂

  8. Hi Sally! If you were using the blackberry frosting for eclair filling would you add more blackberry flavor?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrew, This is delicious in eclairs! You can start with 2/3 cups of blackberries and taste your frosting. If you would like more flavor feel free to add more, just keep in mind the more liquid you add the thinner the frosting becomes.

  9. I was really excited about this recipe because it’s blackberry season and I had just picked a bunch of fresh blackberries!! But I had very mixed feelings about this one. The lemon cupcakes themselves turned out great-the icing was the issue. I should have listened to the comments-it was really runny, and on top of that I couldn’t taste the blackberry flavor (just cream cheese). I made sure to only add 2 TBSP after reading the comments, but it was still too runny, and I added an extra 300g confectioners sugar to try and stiffen it up. It might be my cream cheese (living in Europe) but I think either way, I will go with a buttercream next time so that I don’t lose all my yummy blackberry flavor. To enhance the flavor on these, I added a bit more of the purée that I had left over and marbled it with the icing, and then I added an extra blackberry on top. I would make the lemon cakes again, but would not recommend the icing.

  10. Can I use heavy cream instead of milk in the recipe for the cupcakes?

    1. Hi Bobby, I don’t recommend it. Heavy cream is too thick for the cupcake batter.

  11. Very nice cupcakes! Frosting worked out great, taste was amazing! Thanks so much for the awesome recipe!

  12. Thought this would be an amazing recipe and the flavour of the cupcakes are amazing; however they were big and fluffy in the oven only to shrink as they cooled and the icing was supper runny and it made far more than one batch of cupcakes could ever use – and I love icing! Sadly this is not a recipe I will make again. 🙁

    1. Stephanie @ Sally's Baking Addiction says:

      Hi JM, Thank you for trying this recipe. Are your baking soda and baking powder fresh? I always replace mine after 3 months because they begin to lose strength quickly after that. The cupcakes will rise then quickly sink if there is a problem with the leaveners. For the frosting, be sure you are using full fat block cream cheese (not the spreadable kind sold in a tub) and you can add less of the berry puree (or even reduce it down on the stove if it’s very thin) if you wish to try it again.

  13. Patricia Schaefer says:

    Do you think you could make these into lemon lavender cupcakes? Maybe add lavender to the milk? I’m looking for a lemon lavender cupcake recipe.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Patricia, Yes infusing the milk with dried culinary lavender would be so delicious! You can see which lavender Sally uses and how she infuses the milk in this Blackberry Lavender Cake. Let us know if you try it!

  14. Your blog is my go-to for everything and this has been my favorite recipe of yours I’ve ever made!! So flavorful, can’t wait to make again!!!

  15. I would like to make these using buttermilk but don’t see baking soda in the ingredients. Do I need to add any and adjust the amount of baking powder?

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