(Left picture is theirs, right picture is my last cupcake before it disappeared. Didn't grab the camera in time to take pretty pictures of all the cup cakes!)
Prep Time:30 Min
Cook Time:20 Min
Ready In:1 Hr 20 Min
Ingredients for cupcake:
1 cup white sugar
1/2 cup butter (I use unsalted but it really doesn't matter)
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I use unbleached)
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners' sugar
1/2 cup seedless blackberry jam (I didn't have jam, so I used fresh blackberries in stead. Man, they were delicious!)
Preheat 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 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.
Amount Per Serving Calories: 272 Total Fat: 12.1g Cholesterol: 48mg