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Lemon Cupcake with Blackberry Buttercream


1 cup white sugar
½ cup butter
2 eggs

1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder

½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened


1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners’ sugar

½ cup seedless blackberry jam

Step 1
Preheat oven to 350 ranges F (175 levels C).

Step 2
Line 24 muffin cups with paper liners.


Step 3
Cream sugar and half of cup butter in the bowl of a stand mixer till fluffy. Beat in eggs, one at a time, and combine 1 half of teaspoons vanilla extract into combination with the 2nd egg.

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