Lemon Cupcake with Blackberry Buttercream recipe

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Ingredients

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Nutrition Info

272 calories
carbohydrate: 40.7 g
cholesterol: 46.2 mg
fat: 12.1 g
fiber: 0.4 g
protein: 1.7 g
saturatedFat: 7.5 g
servingSize: -
sodium: 150.6 mg
sugar: 33.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 dozen cupcakes

Recipe Note

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.

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