This classic lemon cupcake is a well known party dessert with frosted blackberry buttercream, the people at a party will love this one!
Preparation Time: 30 mins
Cook: 20 mins
Additional: 30 mins
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 3/4 teaspoons baking powder
- ½ cup low-fat milk
- 1 lemon, juice and zest
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioners’ sugar
- ½ cup seedless blackberry jam
Preheat the 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 a 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.