Lemon Cupcakes with Blackberry Buttercream Frosting
INGREDIENTS
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For the cake:
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3 cups cake flour
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1 tbsp. baking powder
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1/2 tsp. salt
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16 tbsp. unsalted butter, at room temperature
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1 lemon, zested
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2 cups sugar
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5 large eggs, at room temperature
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1 1/4 cups buttermilk, at room temperature
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1 tbsp. lemon extract
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1 tsp. vanilla extract
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For the frosting:
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1 cup unsalted butter, room temperature
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4 cups confectioner’s sugar, sifted
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1/2 cup blackberries
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1 tsp vanilla extract
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pinch salt
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blackberries, for garnish
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