I want to share a recipe of some cupcakes I made yesterday. They are DELISH. The following (with link to the original) is the recipe for 24 cupcakes. I halved it because I really didn’t need that many!

Recipe for 24 Lemon Cupcakes with Blackberry Buttercream:

Ingredients

• 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

Directions

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.

http://allrecipes.com/recipe/220884/lemon-cupcake-with-blackberry-buttercream/

I added a little more lemon juice to mine and they tasted GREAT. I put a blackberry on each one and a little bit of lemon zest. I also added a tiny bit of confectioners sugar on top. They were a hit!