Lemon Blackberry Cupcakes

Of the five cupcakes consumed at the Cupcake Tasting, this was by far the saddest to eat due to its extreme prettiness!  I mean, I still ate it.  And with gusto.  But biting into something so adorable came with a little twinge of guilt.  Oh who am I kidding?...I had zero guilt.  It was delicious!  Printable recipe card at bottom.

Lemon Blackberry Cupcakes

3 c flour

1 T baking powder

½ tsp salt

1 c unsalted butter, room temp

2 c sugar

4 lg eggs

zest of two lemons

2 T lemon juice

1 tsp vanilla

1 c buttermilk

Preheat oven to 325.  Whisk together flour, baking powder and salt in a separate bowl and set aside.  Cream butter and sugar at med high until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping sides as needed.  Beat in zest and vanilla.  Add flour in three batches, alternating with the buttermilk and lemon juice and beat until just combined.  Bake, rotating half way, about 25 minutes.  Cool completely in pan before removing.  Top with blackberry buttercream and garnish with a blackberry if desired.

Blackberry Buttercream

1 c unsalted butter, room temp

¼ c blackberry puree (about ½ whole berries?)

1 tsp vanilla extract

1 T lemon zest

pinch of salt

5-6 cups powdered sugar

Place blackberries in blender and blend until smooth.  Press through a fine strainer to remove seeds.  With a mixer, cream the butter on med speed until smooth.  Add blackberry puree, vanilla, lemon zest and salt.  Mix on med low until well combined.  Add powdered sugar gradually on low.  Beat for 3-5 minutes on med high until light and fluffy.

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