Lemon Cupcake with Blackberry Buttercream |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest. 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:
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.
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