This simple from-scratch lemon cupcake has a blackberry buttercream frosting. This dessert is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
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
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
-
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.
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3
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
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4
Spoon batter into the prepared muffin cups.
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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.
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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.
Nutrition Facts
Per serving
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