Mini Lemon Cupcakes With Blackberry Buttercream Frosting.

1.Preheat oven to 350 degrees f 2. Line 24 small muffin cups with paper liners. 3. Cream 1 cup of white sugar, and 1/2 cup of butter in the bowl of your stand mixer until fluffy. Beat in 2 eggs, 1 at a time and mix 1 1/2 teaspoons of vanilla extract into mixture with the second egg.

4. Beat in 1 1/2 cups of flour and 1 3/4 teaspoons baking powder on low speed until thoroughly combined; beat in 1/2 cup of low fat milk, 1 lemons juice and zest till the batter is smooth. 5. Spoon batter into prepared muffin cups

6. Bake in preheated oven until slightly golden brown and toothpick comes out clean, about 20-25 mins. Cool completely.

7. Beat 1 cup of butter with 1 teaspoon of vanilla extract and 1/4 teaspoon of salt until smooth and creamy. Beat in 4 cups of confectioners' sugar, 1 cup at a time, to make the frosting creamy. Beat in 1/2 cup blackberry jam. Pipe onto cooked cupcakes with pastry bag, and top with a fresh blackber