Lemon Cupcake with Blackberry Buttercream

1 cup white sugar

½ cup butter

2 eggs

1 ½ teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

½ cup low-fat milk

1 lemon, juice and zest

1 cup butter, softened

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups confectioners sugar

½ cup seedless blackberry jam

Preheat oven to 350 degrees F (175 degrees C).

Line 24 muffin cups with paper liners.

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.

Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.

Spoon the batter into the prepared muffin cups.

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.

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.