Lemon Cupcakes with Blackberry Frosting

Taking a small step away from Fall-themed baking, I decided to try making this cupcake recipe that I have seen on AllRecipes.com for sooooo long. It was on my ‘To-Bake’ list all Summer, but I just never got around to trying it out. Last week, we had a ton of extra lemons laying around, and I was in the mood to make something unique. These lemon and blackberry cupcakes seemed to fit my mood perfectly.
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 baking the cupcakes without having taken a single bite!  After I broke the fast, and tried a cupcake, I decided that it was definitely worth the wait.
In this recipe, the subtle sweetness of the blackberry blends perfectly with the fruity lemon cupcake interior. I packaged them up the next morning, took the cupcakes to the bake sale, and 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

2 eggs

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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. 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.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. 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.
  7. 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.