Lemon Cupcake with Blackberry Buttercream

Name: Lemon Cupcake with Blackberry Buttercream
Prep time: 20 min
Cook time: 25 min
Total time: 80 min
Yield: 24
Ingredients: 1 cup white sugar; ½ cup butter, softened; 2 large eggs; 1½ teaspoons vanilla extract; 1½ cups all-purpose flour; 1¾ teaspoons baking powder; ½ cup low-fat milk; 1 whole Juice and zest of 1 lemon; 1 cup butter, softened; 1 teaspoon vanilla extract; ¼ teaspoon salt; 4 cups confectioners' sugar; ½ cup seedless blackberry jam

Recipe GLPR2506c48b1403eb

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Dessert

80 min

269 cal

Servings: 24

Oven

SNAP eligible

Bright and tender lemon cupcakes topped with a luxurious blackberry-swirled buttercream. These 24 individual cakes combine fresh lemon juice and zest in the batter for a vibrant citrus flavor, finished with a silky frosting infused with tart blackberry jam. Perfect for celebrations or afternoon treats.

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Ingredients

1 cup white sugar

½ cup butter, softened

2 large eggs

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1¾ teaspoons baking powder

½ cup low-fat milk

1 whole Juice and zest of 1 lemon

1 cup butter, softened

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups confectioners' sugar

½ cup seedless blackberry jam

Directions

Preheat your oven to 350°F (175°C) and line 24 muffin cups with paper liners.
In the bowl of a stand mixer, cream together 1 cup white sugar and 1/2 cup softened butter until the mixture is light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. When adding the second egg, mix in 1 1/2 teaspoons of vanilla extract.
Add the flour and baking powder to the butter mixture and beat until all ingredients are thoroughly combined with no streaks of dry flour remaining.
Pour in the milk, lemon juice, and lemon zest, and beat the mixture until smooth and uniform in texture.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20 to 25 minutes, until the edges of the cupcakes are light golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are completely cooled, prepare the frosting by beating together 1 cup softened butter, 1 teaspoon vanilla extract, and salt in a clean mixer bowl until smooth and creamy.
Gradually add the confectioners' sugar to the butter mixture, one cup at a time, beating well after each addition until the frosting is light, fluffy, and creamy.
Beat in the blackberry jam until fully combined and the frosting has a marbled appearance with the jam swirled throughout.
Pipe or spread the blackberry buttercream frosting generously onto each cooled cupcake and serve.

Comments

Grocery List Plus Editorial Staff4.25

These are a straightforward, pantry-friendly cupcake—all ingredients are standard at every Charlotte chain, and at reasonable cost: the only modest expense is the blackberry jam and lemon zest, which bring fresh flavor without specialty hunting. The stated 80 minutes is honest if you count cooling time, though active prep is closer to 25–30 minutes of mixing and baking. The real consideration is scale: 24 cupcakes make this better suited to a gathering than a weeknight family meal, and the buttercream does not keep well past a few days, so plan to serve or gift them promptly. They're not fussy—creaming butter and sugar, folding in wet and dry ingredients—and blackberry-lemon is a seasonal nod that plays well in spring and early summer.