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Lemon Blackberry Cupcakes
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Prep Time:
10 minutes
Total Time:
55 minutes
Indulgent blackberry buttercream frosting crowning zesty lemon cupcakes with fresh summer blackberries. A delectable treat not to be missed!
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest
  • 1/2 teaspoon lemon extract
  • 1 cup butter, room temperature
  • 3 1/2 cups powdered sugar
  • 3/4 cup blackberries
Instructions:
  • Preheat your oven to 350°F and line 15 regular-size muffin cups with cupcake liners.
  • In a large bowl, mix cake mix, eggs, milk, vegetable oil, lemon zest, and lemon extract until well combined.
  • Fill each muffin cup 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cool completely for 30-45 minutes before enjoying.
  • In a large bowl or stand mixer with the paddle attachment, beat room temperature butter on medium speed for 2-3 minutes until fluffy. Gradually add powdered sugar, 1/2 cup at a time, making sure to fully incorporate before adding more. Once all the sugar is added, mix in the blackberries and a pinch of salt. Beat for an additional 3-4 minutes until light and fluffy.
  • Top the cupcakes with buttercream using a spoon or piping bag, and decorate with extra blackberries for a finishing touch.

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