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Lemon Cupcake with Blackberry Buttercream

4

0 min

Lemon Cupcake with Blackberry Buttercream

Lemon Cupcake with Blackberry Buttercream Photo 1

Time

0 min

Serving

24 persons

Calories

272

Rating

4.00★ (304)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
    Lemon Cupcake with Blackberry Buttercream Photo 2
  2. 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.
    Lemon Cupcake with Blackberry Buttercream Photo 3
  3. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
    Lemon Cupcake with Blackberry Buttercream Photo 4
  4. Spoon batter into the prepared muffin cups.
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  5. 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.
    Lemon Cupcake with Blackberry Buttercream Photo 6
  6. 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.
    Lemon Cupcake with Blackberry Buttercream Photo 7

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