Ingredients
1½cupsall-purpose flour,spoon & leveled
2tspbaking powder
½tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
2large eggs,at room temperature
1½tsppure vanilla extract
½cupmilk
2medium lemons,(zest + fresh juice)
1cupblackberries,(fresh), divided
8ozcream cheese,softened to room temperature
¼cupunsalted butter,softened to room temperature
3cupsconfectioners’ sugar
1tsppure vanilla extract
⅛tspsalt
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs and vanilla, then beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix.
Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Puree ½ cup to ⅔ cup blackberries in a small food processor. Push through a fine mesh strainer to rid the seeds.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, blackberry puree, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes. Garnish with remaining berries.
