Lemon Cupcake with Blackberry Buttercream

Ingredients

• 1 cup white sugar
• 0.5 cups butter
• 2 eggs
• 1.5 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1.75 teaspoons baking powder
• 0.5 cups low-fat milk
• 1 lemon , juice and zest
• 1 cup butter , softened
• 1 teaspoon vanilla extract
• 0.25 teaspoons salt
• 4 cups confectioners' sugar
• 0.5 cups seedless blackberry jam

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. 2

   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 into mixture with the second egg.

3. 3

   Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.

4. 4

   Spoon batter into the prepared muffin cups.

5. 5

   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.

6. 6

   To make frosting: Beat 1 cup butter with 1 teaspoon vanilla 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.