Lemon Cupcakes with Blackberry Buttercream Frosting

February 14, 2014

583

I am not much of a winter person. As soon as Christmas is over, I am totally fine to be done with the snow and cold! However, in Utah, we still get snow into April! In my attempts to beckon spring to come sooner, I whipped up these cupcakes and even though it was freezing outside, it sure tasted like spring in my kitchen!

Lemon Cupcakes:
1 (15.25 ounce) package lemon cake mix
1 small package vanilla instant pudding
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 cup sour cream
2 Tablespoons lemon juice

Blackberry Buttercream Frosting:
1 cup (2 sticks) butter, softened to room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup seedless blackberry jam
4 cups powdered sugar
Blackberries, for garnish

Preheat oven to 350 degrees F. Line cupcake tins with 24 paper liners. In a large mixing bowl, combine cake mix and pudding. Add eggs and beat until smooth. Add water, oil, sour cream and lemon juice...
See the full directions on my site

Nutritions

Calories
406

Sodium
164mg
6% DV

Fat
25g
38% DV

Protein
2g
4% DV

Carbs
38g
13% DV

Fiber
1g
4% DV

Baked