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Lemon Cupcake with Blackberry Buttercream
Lemon Cupcake with Blackberry Buttercream
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Homemade lemon cupcakes topped with luscious blackberry buttercream - the perfect blend of tart and sweet flavors for a refreshing treat.
Ingredients:
  • 1 cup white sugar
  • 0.5 cup butter
  • 1.5 teaspoons vanilla extract
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 0.5 cup low-fat milk
  • 1 lemon, juice and zest
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 0.5 cup seedless blackberry jam
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 24 muffin cups with paper liners.
  • In a stand mixer bowl, cream together sugar and 1/2 cup of butter until fluffy. Add eggs one at a time, beating well after each addition. Mix in 1 1/2 teaspoons of vanilla with the second egg.
  • Mix the flour and baking powder until fully incorporated, then add the milk, lemon juice, and lemon zest to create a silky batter.
  • Divide the batter evenly among the muffin cups.
  • Bake in the preheated oven for 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
  • In a bowl, cream 1 cup of butter with 1 teaspoon of vanilla and a pinch of salt until smooth. Gradually blend in confectioners' sugar, one cup at a time, until creamy. Mix in blackberry jam. Frost the cooled cupcakes generously.

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