Lemon Cupcakes with Blackberry Filling
HostessAtHeart
HostessAtHeart
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Ingredients

  • 30 min
  • 30 min
  • Cake
  • 1 box lemon cake mix
  • 1 pkg instant lemon pudding
  • 1 cup sour cream
  • 4 large eggs, room temperature
  • ½ cup water
  • ½ cup vegetable or canola oil
  • 6 oz unsalted butter (1-1/2 sticks), softened to room temperature
  • ½ cup seedless blackberry jelly (I use Polaner all fruit blackberry spread)
  • 1 cup confectioners' sugar
  • 2-8 oz packages of cream cheese, softened to room temperature
  • 2-1/2 sticks of unsalted butter (12 oz), softened to room temperature
  • 1 teaspoon vanilla extract
  • 1-1/2 lbs confectioners' sugar sifted

Instructions

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