Lemon Cupcakes with Blackberry Buttercream

Name: Lemon Cupcakes with Blackberry Buttercream
Prep time: 30 min
Cook time: 16 min
Yield: One dozen cupcakes
Ingredients: For the cupcakes:; 1 3/4 cups cake flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream (I used full fat); 1/2 cup milk (I used whole); 2 teaspoons vanilla extract; 2 large egg whites, at room temperature; 1 stick (4 ounces) unsalted butter, melted; 1 cup granulated sugar; *Zest of one lemon (about 2 teaspoons); For the Blackberry Buttercream:; 1 cup blackberries; 2 tablespoons lemon juice; 2 sticks (8 ounces) unsalted butter, VERY soft; 1/2 teaspoon salt (do not SKIP!); 4 cups confectioners sugar (more if needed), sifted

Lemon Cupcakes with Blackberry Buttercream was pinched from <a href="http://bakerbynature.com/lemon-cupcakes-blackberry-buttercream/" target="_blank">bakerbynature.com.</a>

"Light and Fluffy Lemon Cupcakes are topped with gorgeous swirls of Blackberry Buttercream!..."

INGREDIENTS

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For the cupcakes:

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1 3/4 cups cake flour

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1 1/4 teaspoons baking powder

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1/2 teaspoon baking soda

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1/4 teaspoon salt

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1/2 cup sour cream (I used full fat)

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1/2 cup milk (I used whole)

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2 teaspoons vanilla extract

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2 large egg whites, at room temperature

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1 stick (4 ounces) unsalted butter, melted

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1 cup granulated sugar

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*Zest of one lemon (about 2 teaspoons)

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For the Blackberry Buttercream:

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1 cup blackberries

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2 tablespoons lemon juice

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2 sticks (8 ounces) unsalted butter, VERY soft

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1/2 teaspoon salt (do not SKIP!)

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4 cups confectioners sugar (more if needed), sifted

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