I must be honest that as I mixed up both the cake batter and the frosting I was initially somewhat disappointed with both. The batter, due to the lemon juice, was just a teensy bit on the curdled side but once it was good and mixed it seemed to have corrected. The frosting appeared sticky and gummy, not light, creamy and "cloud-like" as I would have liked. The cupcakes did bake up real pretty, and when I put them together with the frosting I was very pleased. Took a bite of the cake by itself - great lemony vanilla flavor, light and fluffy, with an airy crumb, and very moist, even it being a butter cake! But I do have a criticism - while the cake was indeed moist and airy, it was also somewhat crumbly, unable to support itself with its fragility. Too much baking powder may be to blame -were I to make this again I'd probably reduce it to maybe 1-1/2 teaspoons. The frosting piped on much better than it looked in the bowl, and when I took a forkful of the cake and the frosting together, it was sheer bliss. Very nicely flavored frosting, with neither too much nor too little flavor from the jam. Whether you use blackberry as directed or raspberry as I did, the lemon/berry contrast in this cupcake is a match made in heaven. This falls short of perfection only for the fact that the cake was moist, but crumbly - something easily remedied, I believe, by simply reducing the amount of baking powder. One other critical issue is the yield - I got 14, not 24, standard-sized cupcakes!
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I must be honest that as I mixed up both the cake batter and the frosting I was initially...