Lemon Cupcake with Blackberry Buttercream

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.