I made these cupcakes a while back and I couldn't resist making them again. I've always loved lemon desserts and I usually make them with lemon frosting/icing too. Initially, I made the blackberry frosting for a color contrast, but they tasted so good!! Enjoy my dears!
Lemon Cupcakes
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest and fresh juice of two medium lemons
Preheat the oven to 350.
Using a handheld or stand mixer, beat the butter and sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Set aside.
In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the milk, lemon zest, and lemon juice. Mix until just combined, do not overmix.
Pour batter evenly into cupcake liners. Bake for about 11 minutes. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Blackberry Buttercream
1 cup unsalted butter
4 cups powdered sugar
1/2 blackberry preserves
1 tsp vanilla extract
Combine all ingredients.
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