Lemon Cupcake with Blackberry Buttercream
sugar, butter, flour, eggs, milk, juice, baking powder, vanilla
Ingredients
1 cup white sugar 1/2 cup butter 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup low-fat milk 1 lemon, juice and zest
1 cup butter, softened 1 teaspoon vanilla extract 1/4 teaspoon salt 4 cups confectioners' sugar 1/2 cup seedless blackberry jam
Directions for Lemon Cupcake with Blackberry Buttercream Recipe
Preheat 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 extract 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 the 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. Beat 1 cup butter with 1 teaspoon vanilla extract 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.
Read the full directions on Allrecipes.com
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Servings
2 dozen cupcakes
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