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Blackberry and Lemon Cupcakes

These Blackberry and Lemon Cupcakes have a jammy centre from a blackberry which is absolutely incredible. These are a next level bake!
Course Bakes, Cakes
Cuisine British, English, International
Keyword Blackberry and Lemon Cupcakes, cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Decorating 10 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 135kcal
Author Sisley White


  • 200 g unsalted butter
  • 200g caster sugar
  • 4 medium eggs
  • zest and juice of one lemon save half the zest for the decoration
  • 200g self raising flour
  • tiny pinch of salt
  • 50ml of milk
  • 250g pack of blackberries
  • 200g icing sugar
  • a few tablespoons of water


  • Line a 12 cupcake hole tin with cases.
  • Preheat the oven to 180º/160ºfan.
  • You can do this in a mixer or by hand.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs, the lemon juice and half the zest and mix in.
  • Sieve in the flour, salt and baking powder.
  • Add the milk and stir.
  • Add one tablespoon of mix into all the cases and top with a blackberry. Cover with the remaining mix and bake for 10-15minutes until golden brown.
  • Allow to cool on a rack before decorating.
  • Sieve the icing sugar into a bowl and add the water gradually to get a thick but movable paste.
  • Put a blob of icing over each cupcake, sprinkle with the remaining zest and stud with a blackberry.
  • Enjoy!