Lemon Cupcake With Blackberry Buttercream Recipe

Name: Lemon Cupcake With Blackberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1/2 cup butter; 2 eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1/2 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; 1/2 cup seedless blackberry jam

Servings: persons

1 cup white sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 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
1/2 cup seedless blackberry jam

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.

1850

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup white sugar, 1/2 cup butter, 2 eggs, 1 1/2 teaspoons vanilla extract, and more.

Yes, Lemon Cupcake With Blackberry Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cupcake With Blackberry Buttercream

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