Name: Lemon Cupcake with Blackberry Buttercream
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: White sugar - 1 cup; Butter - ½ cup; Eggs - 2; Vanilla extract - 1 ½ teaspoons; All-purpose flour - 1 ½ cups; Baking powder - 1 ¾ teaspoons; Low-fat milk - ½ cup; Lemon, juice and zest - 1; Butter, softened - 1 cup; Vanilla extract - 1 teaspoon; Salt - ¼ teaspoon; Confectioners' sugar - 4 cups; Seedless blackberry jam - ½ cup

Ingredients for - Lemon Cupcake with Blackberry Buttercream

1. White sugar 1 cup

2. Butter ½ cup

3. Eggs 2

4. Vanilla extract 1 ½ teaspoons

5. All-purpose flour 1 ½ cups

6. Baking powder 1 ¾ teaspoons

7. Low-fat milk ½ cup

8. Lemon, juice and zest 1

9. Butter, softened 1 cup

10. Vanilla extract 1 teaspoon

11. Salt ¼ teaspoon

12. Confectioners' sugar 4 cups

13. Seedless blackberry jam ½ cup

How to cook deliciously - Lemon Cupcake with Blackberry Buttercream

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2 . Stage

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.

3 . Stage

Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.

4 . Stage

Spoon batter into the prepared muffin cups.

5 . Stage

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.

6 . Stage

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.