lemon cupcake with blackberry buttercream

lemon cupcake with blackberry buttercream
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. 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.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. 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.
  7. 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.

03/25/2017
lemon cupcake with blackberry buttercream, recipe PT15M PT1H 5 455 calories

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