Source: The Novice Chef
Vanilla Cupcakes with Blackberry Buttercream Frosting
Adapted from: Joy Of Baking
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 & 1/2 teaspoon vanilla bean paste (or vanilla extract)
Zest of 1 med lemon
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 350 and line cupcake tray with cupcake liners.
In your stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Beat in vanilla paste and lemon zest.
In a separate bowl combine together flour, baking powder, and salt. With the mixer on low, alternately add the flour mixture and milk in 3 additions, beginning and ending with the flour.
Fill cupcake liners with batter and bake for 17 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from pan and allow to cool on baking rack. Once cooled, frost cupcakes with desired frosting.
Blackberry Buttercream Frosting
Adapted from: Love and Olive Oil
1/2 cup (1 stick) butter or margarine, room temperature
3 cups confectioners’ sugar
3 tablespoons fresh blackberry puree, strained
1/2 vanilla bean (seeds only)
1/4 teaspoon almond extract
In your stand mixer on medium beat butter until fluffy, about 2 minutes. Slowly add 1 cup sugar and beat until smooth. Add blackberry puree, vanilla bean, and extract and mix until well incorporated. Add remaining confectioners' sugar, 1/2 cup at a time. Once you have added all sugar, beat at a medium-high speed until light and fluffy (about 2-3 minutes). Pipe onto cooled cupcakes.