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 caloriescarbohydrate: 40.7 gcholesterol: 46.2 mgfat: 12.1 gfiber: 0.4 gprotein: 1.7 gsaturatedFat: 7.5 gservingSize: -sodium: 150.6 mgsugar: 33.2 gtransFat: : -unsaturatedFat: : -
Directions Lemon Cupcake with Blackberry Buttercream
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
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.
Beat in flour and baking powder until thoroughly combined, beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
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.
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.