I was planning on selling the cupcakes at a bake sale that my volleyball team was holding on Thursday, but unfortunately Wednesday was Yom Kippur. The only thing harder than fasting, is fasting while baking. I decided to see if I could push through it, and bake anyway. Although it was really difficult, I finished the cupcakes without having taken a single bite! After I broke the fast, and tried a cupcake, I decided that it was definitely worth it. Somehow the subtle sweetness of the blackberry blends perfectly with the lemon cupcake. The people at the bake sale were going on about the cupcakes, they were sold in minutes. I would 1000% recommend this recipe for anyone who wants a unique cupcake that everyone will love. Enjoy!
1 cup white sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
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
- 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.