Lemon Blackberry Cupcakes

So, a couple weeks ago I was making treats for my mom's work. I decided I was going to make strawberry cupcakes, Oreos, and Lemon-Raspberry cupcakes. I searched everywhere (Costco, Walmart, Fresh Market, etc.) and nowhere had any fresh raspberries, and I refuse to use frozen- I'm a cupcake diva.

I decided to use blackberries instead, it was the first time I've ever used blackberries and it turned out pretty good! The lemon cake is amazzzing (and I don't even like lemon!) I still think the raspberry frosting would have been better than the blackberry, but it didn't stop me from eating way too many. Not to mention, they turned out so cute!

p.s. I think I need to think of a new hobby.. my body is longing for some sun and my swim suit is looming in the back of my closet. I'm not ready to rock my winter-cupcake booty quite yet!

Taste of Home's Lemon Cupcake Recipe (I'm drooling, TRY this recipe!)

yields: 30 cupcakes

Ingredients

1 cup butter, softened

2 cups granulated sugar

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour (yes, I do type FLOWER every time)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream (no one ever said these were diet cupcakes)

Preparations:

Pre-heat oven 350 degrees

Cream together butter and sugar on high until creamy and smooth.

Add eggs one at a time, until just combined.

Add lemon peel and vanilla; mix well.

In another bowl combine dry ingredients: flour, baking soda, baking powder, and salt.

Mix dry ingredients into butter mixture, alternating with sour cream.

Bake 23-25 minutes or until toothpick comes out clean.

Blackberry Frosting

Ingredients

1 8 oz. package of cream cheese

1/4 cup (1/2 stick) of butter, softened

Powdered sugar to taste

1 teaspoon vanilla extract

1 cup-ish of fresh blackberries

1/2-3/4 cornstarch

Preparations:

Put washed blackberries in a strainer that's on top of a bowl (so important- who wants seeds in their frosting??) with the back of a spoon push the blackberries through the strainer. As opposed to previous recipes you are going to use the juice.

You'll notice that the juicy is extra...er- juicy. The watery texture isn't really good for making a thick, creamy frosting. You gotta thicken it up and that's where the cornstarch comes in. Start off by adding 1/2 teaspoon cornstarch to the blackberry juice and pop it into the microwave for about 30 seconds. If it is still really thin add more cornstarch and repeat the process until it's a little thicker (think of jam instead of jell-o).

Mix together cream cheese and butter on high until smooth

Gradually add in powdered sugar until desired texture (this is not the word I'm looking for... I am having a moment) and taste.....CONSISTENCY.. there we go!

Mix in vanilla

GRADUALLY mix in the thickened blackberry juice until right consistency, color, and taste.

Happy baking!