Lemon Frosting and Blackberry Filling

  • Author: Cara Reed
  • Cook Time: 5
  • Total Time: 15



For the Lemon Icing

  • 1 c. non-hydrogenated shortening
  • 3 c. powdered sugar
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp. turmeric powder

For the Blackberry Filling

  • 1/2 c. water
  • 1/4 c. granulated sugar
  • 2 c. fresh blackberries (or frozen)
  • 1 Tbsp. lemon juice
  • 2 tsp. cornstarch


For the Lemon Frosting

  1. Blend the shortening and 1 c. of powdered sugar with an electric mixer on medium-speed. Gradually add the sugar by the cup until fully incorporated.
  2. Throw in the lemon juice and turmeric and blend until just combined. Your frosting should be fluffy and thick.

For the Blackberry Filling

  1. In a small bowl, whisk together the cornstarch and lemon juice until there are no clumps. Set aside.
  2. In a medium saucepan, bring the water and sugar to a boil over a medium heat. Stir until the sugar has dissolved.
  3. Add the blackberries and simmer for 5 minutes or until soft enough to smash down with a wooden spoon. You want some chunks in there so it doesn’t have to be perfectly smooth but you want it to be thick.
  4. Remove from heat and whisk in the cornstarch lemon juice mix until combined.
  5. Allow to cool.
  6. Cut out a 1″ intact circle in the middle of the cupcake once they are completely cooled. Pipe the blackberry filling inside and then cover back with the intact cupcake circle.
  7. Pipe the frosting over the cupcake.


  • Pipes 16 cupcakes.
  • If you aren’t piping the frosting, you might want to half the recipe.


  • Serving Size: 16