Lemon Cupcakes with Blackberry Buttercream

Ingredients

    Cupcakes

    • 1 Cup White Sugar
    • ½ Cup Butter
    • 2 Eggs
    • 1 ½ tsp Vanilla Extract
    • 1 ½ Cup All-Purpose Flour
    • 1 ¾ tsp Baking Powder
    • ½ Cup Low-Fat Milk
    • 1 Lemon juice and zest

    Buttercream Icing

    • 1 Cup Butter softened
    • 1 tsp Vanilla Extract
    • ¼ tsp Salt
    • 4 Cup Confectioners Sugar
    • ½ Cup Seedless Blackberry Jam

Instructions

  1. 1Preheat oven to 350°. Line 24 muffin cups with paper liners.
  2. 2Cream sugar and ½ cup butter in bowl until fluffy. Beat in eggs, one at a time, and mix ½ tsp vanilla with the second egg.
  3. 3Beat in the flour and baking powder until thoroughly combined, beat in milk, lemon juice, and lemon zest to make a smooth batter.
  4. 4Spoon the batter into the prepared muffin cups.
  5. 5Bake 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.
  6. 6Beat 1 cup Butter with 1 tsp. Vanilla and melt 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.