The success of the GoT lemon cake inspired this recipe. I was tasked with making cupcakes for my grandma's birthday, so rather than going the normal route with a chocolate cake or red velvet cupcakes, I decided I would make something light(er) and fresh: a lemon cupcake with a sweet blackberry buttercream. The best part? NO food coloring in this recipe, it's all natural!
Ingredients (cupcake):
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 tsp vanilla
1 1/2 cup flour
1 3/4 tsp baking powder
1/2 cup milk
1 lemon, juice and zest
Ingredients (frosting):
1 cup butter, softened
1 tsp vanilla
4 cups confectioners sugar
1/2 cup seedless blackberry jam
fresh blackberries, optional
Directions (cupcake):
Preheat oven to 350 and line 12 muffin cups with paper liners. Cream sugar and 1/2 cup butter until fluffy. Beat in 1 egg, and mix in 1 1/2 tsp vanilla into mixture with the second egg. Beat in flour and baking powder until combined, then beat in milk, lemon juice and zest until batter is smooth. Spoon in batter into muffin cups (tip: I like to use an ice cream scoop, it fills the muffin cups almost to the top and ensures equal sized cupcakes). Bake 20-25 minutes until slightly golden brown. Take out of pan and let cool completely before frosting them.
Directions (frosting):
Beat 1 cup of butter with 1 tsp vanilla until smooth and creamy. Beat in confectioners' sugar little by little. Start with 3 cups and add more if you want it sweeter. Beat in blackberry jam, then spoon it into your piping bag or just spread it on the cooled cupcakes. Add fresh blackberries as a garnish if desired.
Recipe from allrecipes