Lemon Cupcake with Blackberry Buttercream
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ cup low-fat milk
- 1 lemon, juice and zest
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups confectioners' sugar
- ½ cup seedless blackberry jam
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla into mixture with the second egg.
- Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
- To make frosting: Beat 1 cup butter with 1 teaspoon vanilla and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.
Source
Original recipe: View Original