geardrops [blog]

Blackberry Jam Cupcakes w/ Lemon Buttercream Frosting

Heat oven to 350F.

• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 12 tablespoons butter, softened
• 2/3 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup buttermilk
• 1 1/2 cups seedless blackberry jam

1. Dry Team: In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
2. Wet Team: Whip butter till light and fluffy.
3. Wet Team: Gradually beat in sugar, keeping it light and fluffy.
4. Wet Team: Beat in eggs and vanilla.
5. Go Team Venture: Mix in flour mixture alternately with buttermilk. Blend in jam. (For funsies you can add the berries of this fruit in.)
6. Spoon into prepared muffin tins.
7. Bake about 20 minutes.
8. Let cool before frosting.

This recipe came out a bit carrot-cake-esque. I suspect it was the use of nutmeg and cinnamon. Next time I make this recipe, I will cut back on the cinnamon and cut the nutmeg entirely, see how that helps the flavor. Overall, the cake itself is very lightly flavored, so I recommend going easy on the lemon in your frosting.

Also, I made these as regular old muffins the next day, glazing the tops with a sugary lemon-juice mixture. Those went over really well.

Lemon Buttercream Frosting

• 2 sticks butter
• powdered sugar
• 1 lemon

1. Juice lemon into a cup. Be sure to remove all pulp and seeds.
2. Whip the butter.
3. Add sugar and lemon juice alternatingly until you have a good taste and texture.

Tags: blackberry, blackberry jam cupcakes, cupcakes, lemon buttercream, lemon frosting   Posted Cooking |