Vanilla Cupcakes with Blackberry Frosting -

Vanilla Cupcakes with Blackberry Frosting

Fluffy blackberry frosting piped high over a soft, made-from-scratch vanilla cupcake tastes like spring in your hand.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 351kcal

Preheat the oven to 350°F. Line 2 cupcake pans with 24 cupcake liners. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light in color and fluffy. Beat in the eggs one at a time, add the vanilla.
In a separate bowl, whisk together the flour and baking powder. Alternate adding the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
Spoon the batter into the lined cupcake pan, dividing between all 24. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan before removing them to a wire rack. Cool completely.

Combine the blackberries, lemon juice, and water in a small saucepan. Cook over medium heat until the blackberries soften and release their juices. Use a wooden spoon to crush the blackberries and continue to cook over medium heat until the mixture coats the back of the spoon.
Remove from the heat and pour the mixture through a fine mesh strainer to remove the seeds. Press the mixture against the strainer with the wooden spoon. You should have approximately 1/4 cup of sauce. Cool completely and refrigerate until ready to use.

Beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Slowly add the powdered sugar, vanilla, and COLD blackberry sauce. Beat until smooth.
Slowly add 2 tablespoons of heavy cream or milk while beating constantly. Add additional cream or milk ONLY as needed to achieve a spreadable consistency. Beat the frosting on high for 3-4 minutes, until very fluffy.
Pipe the frosting onto cooled cupcakes and garnish with blackberries if desired.