Preheat the oven (electric 175°C / circulated air 155°C). Grease a muffin tray, or line it with muffin cups.
Cream the butter with an electric mixer. Add the sugar, vanilla sugar, lemon zest and continue to creaming until light and frothy. Add the eggs, one at a time, mixing well with each addition. Stir in the lemon juice. Combine together the wheat flour, baking powder and baking soda. Add the flour mixture, alternating with the milk, in small portions in order to stop the batter from becoming clumpy. Equally divide the batter between the muffin cups, and bake for 20-25 minutes, or until they become golden brown. Remove the cupcakes from the oven and allow to cool briefly, before removing from the pan and allowing to cool fully on a wire rack.
For the lemon filling, place the lemon zest and cane sugar in a bowl, and combine well (for best results mix in a food processor, or with a hand mixer). Add the butter and cream together. Add the eggs one at a time, mixing with each addition. Stir in the lemon juice. Pour the mixture into a pot. While stirring constantly, simmer the mixture over a medium heat. Continue simmering until the mixture thickens. Remove the mixture from the stove, transfer to a bowl and refrigerate.
From the tops of the cupcakes, cut a small, cone shaped hole. Fill the hole with the lemon filling. Remove just enough of the sliced cupcake top, so it can be placed back onto the filled hole.
For the blackberry buttercream, cream the soft butter with an electric mixer. Sieve the powdered sugar, and in three portions combine with the butter. Stir in the blackberry jelly. Fill a piping bag (equipped with a middle star nozzle) with the buttercream, and pipe onto the cupcakes. Voilà and enjoy your work!
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