Recipe Details
Ingredients
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1cupwhite sugar
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½cupbutter
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2eggs
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1 ½teaspoonsvanilla extract
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1 ½cupsall-purpose flour
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1 ¾teaspoonsbaking powder
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½cuplow-fat milk
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1lemon, juice and zest
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1cupbutter, softened
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1teaspoonvanilla extract
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¼teaspoonsalt
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4cupsconfectioners’ sugar
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½cupseedless blackberry jam
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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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.
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Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
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Spoon batter into the prepared muffin cups.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories272 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 8g |
38% |
| Cholesterol 46mg |
15% |
| Sodium 151mg |
7% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 0g |
1% |
| Total Sugars 33g |
|
| Protein 2g |
3% |
| Vitamin C 4mg |
4% |
| Calcium 36mg |
3% |
| Iron 1mg |
3% |
| Potassium 34mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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