Lemon Cupcake with Blackberry Buttercream

Name: Lemon Cupcake with Blackberry Buttercream
Total time: 80
Yield: 24
Ingredients: 1 cup white sugar; 0.5 cup butter; 2 eggs; 1.5 teaspoons vanilla extract; 1.5 cups all-purpose flour; 1.75 teaspoons baking powder; 0.5 cup low-fat milk; 1 lemon, juice and zest; 1 cup butter, softened; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 4 cups confectioners' sugar; 0.5 cup seedless blackberry jam

Recipe by Megan C A. from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

24 servings

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1 cup white sugar
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0.5 cup butter
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2 eggs
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1.5 teaspoons vanilla extract
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1.5 cups all-purpose flour
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1.75 teaspoons baking powder
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0.5 cup low-fat milk

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1 lemon, juice and zest
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1 cup butter, softened
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1 teaspoon vanilla extract
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0.25 teaspoon salt
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4 cups confectioners' sugar
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0.5 cup seedless blackberry jam

Instructions

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 into 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 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.
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.