Ingredients
Serves: One dozen cupcakes
For the cupcakes:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
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
1 stick (4 ounces) unsalted butter, VERY soft
4 ounces cream cheese, VERY soft
1/2 teaspoon salt
4 cups confectioners sugar (more if needed)
1 tablespoon heavy cream (more if needed)
Preparation
