LEMON CUPCAKES WITH BLACKBERRY FILLING

TENDER LEMON CUPCAKES FILLED WITH A DELICIOUS CREAMY BLACKBERRY FILLING AND TOPPED WITH CREAM CHEESE FROSTING. THE WHOLE THING IS DECORATED WITH A CANDY HEART. THEY MAKE AN IMPRESSIVE DISPLAY FOR ANY OCCASION.

You know how people say they are dog people or cat people, and you rarely have bipartisan pet people? Well, I think the same goes for cake or pie.  I’ve probably eaten my body weight in pies and cakes over the years, but consider myself more of a pie person than a cake person.  I think the reason for that is some cakes are dry and have just an o.k. flavor.  That was until these Lemon Cupcakes with Blackberry Filling!Lemon Cupcakes with Blackberry Filling | Hostess At Heart

Over Halloween, our neighbors were having a bonfire after the kiddos finished trick or treating.  I wanted to make something that both kids and adults would like, and be easy to eat.  I made some little Bundlettes last Christmas that were delicious, so thought about making those into cupcakes.   They are made using a cake mix, and quick and easy was what I was looking for.  I wasn’t quite in the chocolate mood (a rarity), so decided on lemon.  We love lemon with a raspberry filling.  Who wouldn’t like that?

Ingredients
Cake

• 1 lemon cake mix
• 1 instant lemon pudding
• 1 cup sour cream
• 4 large eggs room temperature
• 1/2 cup water
• 1/2 cup vegetable oil

Filling

• 6 oz unsalted butter 1-1/2 sticks, softened to room temperature
• 1/2 cup seedless blackberry jelly I use Polaner all fruit blackberry spread
• 1 cup powdered sugar

Cream Cheese Icing

• 16 oz cream cheese softened to room temperature
• 12 tbsp unsalted butter softened to room temperature
• 1 tsp vanilla extract
• 1-1/2 lbs powdered sugar sifted
• Candy Hearts
• White Candy melts
• Purple food coloring
• Decorator sugar
• Paper heart template optional

Instructions
Candy Hearts

• Fill a pastry bag 2/3 full with candy melts and a drop of food coloring. Melt candy melts in the microwave for 15-second intervals, squeezing to mix after each interval. If using, place the heart template under a piece of wax paper, pipe hearts. Sprinkle immediately with sugar and allow it to set.

Cake

• Preheat the oven to 350 degrees F. Prep a cupcake pan with grease or cupcake liners.
• Combine all of the ingredients together and mix until just combined. Fill 2/3 full.
• Bake for 30 to 35 minutes turning halfway through baking. Allow to cool completely on a cooling rack. The cake is best if you cover with plastic wrap and refrigerate overnight before filling, frosting and serving.

Filling

• Place butter in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high until creamy (3 to 5 minutes). Add fruit spread and beat until combined. Turn the mixer down to low and add the confectioners' sugar.

Cream Cheese Frosting

• In the bowl of an electric mixer, fitted with a paddle attachment, blend the cream cheese, butter, and vanilla extract together until smooth. Add the confectioners' sugar and beat until smooth.

Assembly

1. Remove a plug of cake from the top of the cupcakes using a cupcake corer or apple corer. Fill a pastry bag with the blackberry filling. Snip the end of the bag with scissors and gently squeeze filling into each cupcake. If you don't have a corer, you can top the pastry bag with a medium size decorating tip. Insert the tip through the bottom of the cupcake liner and squeeze to fill. Don't overfill or you will bust your cupcake.
2. Fill a pastry bag that has been fitted with a large icing tip. Starting from the outer edge, squeeze frosting in a circular motion. Ease up on pressure and pull up to get point.
3. ......................................

For full instruction please see : hostessatheart.com

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