Rating: 4.5 stars 4.4
307 Ratings
  • 5 star values: 196
  • 4 star values: 70
  • 3 star values: 31
  • 2 star values: 5
  • 1 star values: 5

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 extract 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 the 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.

  • 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.

Nutrition Facts

272 calories; protein 1.7g; carbohydrates 40.7g; fat 12.1g; cholesterol 46.2mg; sodium 150.6mg. Full Nutrition
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