Lemon Cupcake With Blackberry Buttercream

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• 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.