Blackberry Marbled Lemon Cupcake with Blackberry Cream Cheese Frosting

Lemon and blackberry are a bright, fresh flavor combination. Grandma has so many blackberries, I knew I had to do something with them. This lemon cupcake is marbled with blackberry compote. Since the cake itself isn’t too sweet, I paired it with a sweet blackberry cream cheese frosting that balances the tart cake perfectly.

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 extra-large eggs
1 1/2 cups sugar
Lemon zest from two large lemons
1 stick unsalted room temp butter
1 tsp pure vanilla extract
1 tsp lemon juice

For the blackberry mixture
2 cups of blackberries
1/3 sugar
1 tsp lemon juice

For the Cream Cheese Frosting
2 (8) oz package room temp cream cheese frosting
1 stick room temp butter
2 lbs. confectioners’ sugar
2 tsp vanilla extract
2 tsp lemon juice

Yields 24 cupcakes

For the Cake
1. Preheat oven to 350. Line tin with liners.
2. Sift together the flour, baking powder and salt.
3. Put the lemon zest and sugar in a bowl. Use your fingers to really infuse zest into sugar by kneading the zest and sugar until mixture becomes like slightly damp sand.
4. Beat the butter and sugar until very light and fluffy. Add vanilla and lemon juice. Add eggs one at a time, beating just until mixed, and scraping down as you go.
5. Add the flour and buttermilk in 3 alternate steps.
6. Fill lines about 2/3 full. Pour about a teaspoon of blackberry mixture on the top of the cupcake, then swirl in with a toothpick. Bake 20-22 minutes. A toothpick should just out clean. Let cool completely on a wire rack before frosting.

For blackberry mixture
1. Place all ingredients in a medium saucepan and bring to a simmer. Use the back of a spoon to crush up the berries until totally smooth, simmering for about 10 minutes.
2. Strain and cool. Reserve ½ cup of the mixture for the frosting.

For the frosting
1. With the whisk attachment beat the cream cheese, butter, vanilla, lemon juice, and blackberry mixture until smooth.
2. Slowly add in powdered sugar. Pipe or spread with a knife.

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