Lemon Cubcakes With Blackberry Buttercream

• Cupcakes:
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 2 large whites, at room temperature
• 1 stick (4 oz) unsalted butter, melted
• 1 cup granulated sugar
• zest of 1 lemon (about 2 tsp)
• Buttercream:
• 1 cup blackberries
• 2 tbsp lemon juice
• 1 stick (4 oz) unsalted butter, very soft
• 4 oz cream cheese, very soft
• 1/2 tsp salt
• 4 cups confectioner's sugar (more if needed)
• 1 tbsp heavy cream (more if needed)

1. Preheat oven to 350F. Line 12 mold muffin tin with paper liners.
2. In a medium bowl, combine flour, baking powder, and salt; mix well to combine.
3. In a large measuring cup or bowl, combine sour cream, milk, vanilla and egg whites; mix well to combine.
4. In a small bowl, combine sugar and lemon zest. Using your fingertips, rub the zest into the sugar, until fragrant and well combined.
5. In a large bowl of a stand mixer, beat melted butter and sugar on medium speed until well combined, about 2 minutes. Slowly add the flour mixture, beating until just combined. Add in sour cream mixture and beat on low until just combined.
6. Divide the batter evenly into the cupcake molds. Bake 16 minutes or until toothpick comes out clean. Allow cupcakes to cool completely before topping with frosting.
7. Buttercream: Combine the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash effortlessly. It will look like blackberry jam. Once the mixture can coat a spoon (about 1/3 c blackberry puree), remove from heat. Place a fine mesh strainer over a small bowl and push puree through, leaving any seeds/large chunks behind. Allow mixture to cool completely before using.
8. Place butter and cream cheese in large bowl of stand mixer with whisk attachment; beat butter on medium-high until completely smooth, about 1 minute. Add the blackberry puree and beat until completely combined. Add in the confectioner's sugar, one cup at a time, on low speed. Once all the sugar has been added, add in the cream, then beat on high speed for 1-2 minutes, or until light and fluffy. Ice cupcakes as desired.
9. *Cupcakes can be made up to 6 hours ahead of time, but be sure to store in the fridge and bring to room temperature 30 minutes before serving.

flour, baking powder, salt, sour cream, milk, vanilla, whites, unsalted butter, sugar, buttercream, blackberries, lemon juice, unsalted butter, cream cheese, salt, sugar, heavy cream

Taken from www.yummly.com/recipe/Lemon-Cubcakes-with-Blackberry-Buttercream-1079343 (may not work)