Lemon Cupcakes with Blackberry Cream Cheese Frosting

sallysbakingaddiction.com

bonjourbeluga

1 and ½ cups (190g) all-purpose flour ( spoon & leveled)

2 teaspoons baking powder

½ teaspoon salt

½ cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 and ½ teaspoons pure vanilla extract

½ cup (120ml) milk*

zest + fresh juice of two medium lemons*

subheading: Blackberry Cream Cheese Frosting:

1 cup fresh blackberries, divided*

8 ounces (224g) full-fat block cream cheese, softened to room temperature

¼ cup (60g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar

1 teaspoon pure vanilla extract

⅛ teaspoon salt

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