This simple from-scratch lemon cupcake has a blackberry buttercream frosting. This dessert is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Ingredients
- white sugar: 1 cup
- butter: 0.5 cup
- eggs: 2 piece
- ½ teaspoons vanilla extract: 1 piece
- ½ cups all-purpose flour: 1 piece
- ¾ teaspoons baking powder: 1 piece
- low-fat milk: 0.5 cup
- lemon, juice and zest: 1 piece
- butter: 1 cup (softened)
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- confectioners' sugar: 4 cups
- seedless blackberry jam: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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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.
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Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
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Spoon batter into the prepared muffin cups.
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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.
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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.
